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Barbecued cod fillets recipe

Barbecued cod fillets recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

Cod does not get more delicious than this! Cod fillets are simply prepared with basic yet flavourful herbs then steamed in foil over a barbecue, resulting in a juicy and aromatic bite that is sure to please.

79 people made this

IngredientsServes: 6

  • 6 cod fillets
  • 2 cloves garlic, minced
  • thyme, to taste
  • oregano, to taste
  • salt and pepper, to taste
  • 4 tablespoons unsalted butter

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat the barbecue to a medium heat.
  2. Place the fish on a sheet of tin foil and rub with garlic, herbs, salt and pepper. Dot with butter and wrap in foil so that melting butter doesn't drip into the barbecue.
  3. Barbecue for 15 minutes until the fish is an even colour throughout and it flakes easily with a fork.

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Perfect Grilled Cod

Here’s the newest recipe you didn’t know you needed: Perfect Grilled Cod! This fish is bursting with flavor and one of our favorite things to come off of the grill this season. Perhaps grilled cod doesn’t sound like something to wax poetic about. But cover it in homemade blackened seasoning and it’s got massive savory and smoky notes, with a hint of underlying intrigue from cloves and allspice. Or, you can use our seafood seasoning to get the same flavors without the underlying heat. Here’s how to make magic on your grill with cod!

More with cod? Try this Easy Pan Fried Cod, Baked Cod, or Fish Tacos.

Everyday Cod Recipes

Need to shake things up at dinnertime? Try cod. It has a mild flavor that pairs well with a variety of seasonings, making it a great choice for everything from fish sticks to tacos.

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Pan-Fried Cod with Slaw

Beer-Battered Fish and Chips

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.


BARBECUED Baked COD Fillets, with a delicious homemade BBQ sauce and served over a plate of boiled veggies and fresh homemade bread for dipping in sauce.

Will I hope you found this recipe interesting and you are going to try it, not a lot of work and ever so tasty. If you don’t have fresh atlantic cod you can use whatever type of fish you have available. Making these meals you can substitute for what you have available.

Boiled veggies and BARBECUED Baked COD Fillets.

Just looks at how delicious this meal looks, take a few minutes to look at our video so you can follow a long. Year ago here in NL people always made lovely meals with fresh or salted cod, I can’t remember having all types of seafood but cod was in ever house. Panfried, deep-fried, stuffed, salted, and served with fresh veggies and lots of bread. Having lots of sauces with the meals and we could dip our bread into, take a few minutes to follow the recipe and of course watch our video.

Fresh cod fillets for this homemade, BARBECUED Baked COD Fillets Ingredients for this BARBECUED Baked COD Fillets

If you like seafood meals you would love this one, I can’t say it you use regular BBQ sauce it would be the same. Having the homemade BBQ sauce just bring this meal to a different level and you made it yourself. Thats whats so lovely about homemade cooking, years ago people would make everything. We had access to fresh cod and fresh vegetables all the time and you can make many meals from them……..everyone had the basic in their cupboards, flour, sugar, butter, salt and pepper and a few extras, like ketchup, mustard, vinegar you know where I’m going with this. You can make lots of meals just from having these ingredients in your home. Bologna was another meat everyone had in the fridges, called Newfoundland steak…….again you can make with the ingredients I just shared with you a pot of bologna stew.

Bologna Stew

So before you go leave me a message and thank you so much for stopping by and reading by blog and watching our video, from our kitchen to your have a wonderful day! Bonita

Thank you once again for stopping by to our website, from our kitchen to your please have a wonderful day. Bonita’s Kitchen and RMHussey Productions

Cod fillet recipes

Cod is one of the most consumed fish in Britain. Aside from the perennially popular fish and chips there are multitudes of different ways to cook, flavour and enjoy cod fillet to make a delicious and healthy meal. Cod stocks suffer from overfishing - like many other types of popular seafood - so before buying make sure your cod comes from a sustainable source.

This collection of cod fillet recipes contains some fantastic inspiration for making the most out of your fish. Andy Waters' Cod with tomato sauce is a fantastic baked fish recipe which makes an easy midweek meal, or experiment with something a little more unusual, such as Tony Fleming's Spiced cod with curried cauliflower and mango.

British meets French in Marcello Tully’s Taste of the isles, a nourishing fish stew recipe. Here British cod fillet, plaice, sea bass and mussels come together in a resplendent orange bouillabaisse.

IDD Barbecued Fish

  • 1 1/2 lbs. red snapper, bass, cod fillets or halibut steaks
  • 1 tsp. worcestershire sauce
  • 1/4 c. water
  • 1/4 c. catsup
  • 1 onion, sliced
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. dry mustard
  • 1 tsp. lemon juice

Arrange fish on heavy aluminum foil. Trim outer edges of foil around fish. Mix remaining ingredients together and simmer for 5 mins. Broil or barbecue fish until it flakes with a fork baste often. Serves 6.

On low sodium diets all salts should be replaced with either powder e.g. garlic powder, onion powder, or salt substitutes. Soy sauce, teriyaki sauce, Worcestershire sauce, bouillon, lemon-pepper marinade and regular mustard are not allowed. There are low sodium substitutes available at Health Food Stores and in the Health Food Section of your market.

My frig gets a lot of use!

Israeli News

Check out Diane Israel of Chicago on Israel news site covering latest developments in science and technology from Israeli companies, along with occasional political news.

Favorite Side Dishes

I served this dish with some simple rice pilaf and another recipe of my own - sauteed mushrooms, chickpeas and kale with pesto.

It’s a simple side dish to put together and everything can be made at the same time effortlessly.

You can find the recipe for the chickpeas and kale on my cooking website Creatively Delish by clicking here.

  • Serves4
  • Preparation Time10 mins
  • Additional Timeplus marinating time
  • Cooking Time35 mins

Nutrition per serving

  • Energy829 Kcals
  • Protein34.3g
  • Carbohydrates57.6g
  • Fat50.4g


For the cod loin fillets:

  • 50 g natural yoghurt
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3 tablespoons Kikkoman Naturally Brewed Soy Sauce
  • 2 teaspoons apricot jam
  • A few lemon thyme leaves
  • ½ teaspoon curry powder
  • Freshly ground pepper
  • 4 cod loin fillets (approx. 150 g each)

For the lime and coriander aioli:

  • 1 small, organic lime
  • 2 garlic cloves
  • 150 g mayonnaise
  • 1–2 tablespoons honey
  • A few coriander leaves, chopped
  • 1–2 tablespoons Kikkoman Naturally Brewed Soy Sauce
  • Freshly ground pepper

For the barbecued sweet potatoes:

  • 800 g sweet potato
  • 4 spring onions
  • 1 garlic clove
  • 3 tablespoons Kikkoman Naturally Brewed Soy Sauce
  • 4 tablespoons olive oil
  • A few rosemary needles
  • Freshly ground pepper


To prepare the marinade, mix together the yoghurt, lemon juice, olive oil, soy sauce, jam, thyme, curry powder and pepper. Brush the fish fillets with the marinade and put in the fridge for around 30 minutes until you’re ready to start the barbecue.

Prepare the lime and coriander aioli by washing the lime under hot water, then patting it dry. Grate off some of the zest, cut the lime in half and squeeze out the juice. Peel and finely chop the garlic. In a bowl, mix together the mayonnaise, lime zest and juice, garlic, honey, coriander and soy sauce, seasoning to taste with pepper.

Peel the sweet potatoes, wash and cut into approx. 2 cm dice. Clean the spring onions, slice and wash. Peel and finely dice the garlic. Mix together the garlic, sweet potatoes, spring onions, soy sauce, olive oil and rosemary, seasoning with pepper to taste.

Place the sweet potatoes on the barbecue for approx. 15-20 minutes and cod fillets on the barbecue for approx. 6-10 minutes depending on the heat (closing the lid, if your barbecue has one). Serve with the lime and coriander aioli.

Tip: The marinade tastes just as great with other white fish as it does with turkey breasts or steaks.

Easy Grilled Cod

This delicious grilled cod is slathered in a savory butter sauce and then perfectly grilled for a light smoky flavor. It is super fast to toss together and my fish grilling tips will have you serving up perfect fish fillets in no time!

Tips & Tricks for Grilling Fish

Fish has a reputation for being tricky on the grill but it really is pretty easy to grill up some fresh fish fillets! This is also one of the fastest things you can cook on the grill! Even counting the time it takes to preheat the grill this is an easy 15 minute dinner so you don’t want to miss having this in your week night rotation!

  • Choose The Right Fish. Lots of kinds of fish grill up easily. I like to choose less expensive options such as cod, rockfish or tilapia. Any firm white fish fillet or steak will be good. More delicate fish such as flounder or sole won’t be a good grilling option. The Market St. Albertsons and the Albertsons on Broadway both have excellent fish counters with plenty of options.
  • Get the right tool for the job! Buy an extra wide spatula meant for fish. This really helps you flip the fillet without things breaking!
  • Thicker is better! A thicker fillet is easier to grill than a thinner one.
  • PREP that grill! Get the grill good and hot for five minutes and scrub it well with a grill brush. Once it is clean, make sure you oil it up to prevent sticking. An oiled grate + an oiled fish is the recipe for fish grilling success! (If you are grilling for a party and need to do a 2nd round of fish on the grill make sure to clean between rounds.)
  • Don’t skimp on the seasoning! Mild white fish needs some flavor! I use a little Cajun seasoning to get some background flavor but by keeping the amount small it is not spicy.
  • Preheat to the right temperature. Use a medium hot fire to grill fish.
  • Know when to flip! The bottom of the fish will start to turn opaque when it is time to flip it. If you have cleaned and oiled the grill correctly, the fish should release easily when it is time to turn. If it is not, the fillet probably needs a minute or two more on that side before flipping.
  • Flip like you mean it! Use a firm motion to scoot the spatula under the fish. Don’t pussy foot around. Go in, scrape up that fillet and flip it.
  • No “reflipping.” Flip that fish once and call it good. Flipping it over and over can cause the fillet to break apart and fall through.
  • Don’t overcook! I’m a huge instant-read thermometer fan for cooking in general but most fish fillets are so thin it is less effective here. Instead I watch for the fish to start to flake and become opaque. Use a fork to pull at the center of the fillet just a bit. If it flakes away, the fish is done. Generally, it is recommended to take the fish off the grill just before it is actually done. The fish will continue to cook for another moment after you pull it from the grill. Fish is considered done at 140F. If you pull it from the grill between 130 and 135 it will continue to cook up to 140 as it rests.

Wild Caught or Farmed Fish?

I grew up in a town that was a one hour drive from the Pacific ocean. It was easy to get fresh fish! Now that I live in Boise I am selective about where I buy fish.

With some fish I will only eat wild caught. Salmon in particular really tastes much better if it is wild caught and the farmed stuff has a really fishy “off” flavor. I suggest buying fish from a store that has a good fish counter with educated staff.

Fish that has not been frozen usually tastes fresher (less “fishy”) and has better texture! Using a store with a good fish counter will give you selection and an opportunity to ask questions.

What to Serve With Fish?

Grilled fish is a simple protein and does well with other simple foods. When I’m doing BBQ Cod I like to toss some asparagus spears on one side of the grill. Some oil, salt and pepper on the spears and turn them a few times while the fish is cooking and you have a perfect side dish!

Other good options are crusty french bread, grilled vegetables, rice pilaf, or tossed salad.

How to Use Leftover Fish

Fish is best cooked the day you bring it home or the next day. If you end up with some leftovers from your grilling consider tossing it into a soup or stew. It generally does not microwave up well.

Barbecued Cod With A Cumin And Black Pepper Spice Rub


  • 1k cod fillet - skin left on
  • 2 tablespoon olive oil
  • 210ml (3/4 cup) toasted cumin seeds
  • 4 tablespoons freshly cracked black pepper
  • 2 lemons or limes - quartered
  • Sea salt to taste


  1. Lightly coat the cod with the oil.
  2. Combine the spice rub ingredients and grind to a fine powder.
  3. Press about one tablespoon of powder into each side of the fish. It is important to really get in there and press the spices into the flesh so that they form a crust.
  4. Heat your gas, charcoal or wood fired grill until hot and then allow it to start cooling down. The grill is ready when you can only hold your hand two inches over the grill for about two seconds before it starts to burn.
  5. If you like this simple barbecued cod recipe, please subscribe to my blog. I've got loads more recipes to share.
  6. Place the cod fillets on the grill and allow to sizzle for about one to two minutes per side.
  7. Be careful when turning the fish so that it doesn't fall apart. Also, do not over-cook the fish or in most certainly will fall apart!
  8. Serve with the lemon wedges and if you are so inclined, a few ice cold beers.

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How to cook fish on the BBQ

There are all sorts of clever tricks to achieve perfect fish on the barbecue – we’re talking melt-in-the-mouth flakes with a gorgeous smoky flavour and perfectly crispy skin. So next time you’re lighting the coals, make sure you put fish on the menu and use our five top tips to really impress your guests.

    First up, never place your fish over a searing high heat. Barbecued fish needs to be cooked on a medium-hot part of the grill so that you don’t risk burning the skin before the middle is cooked. More: Totally brilliant barbecue seafood

Go big on flavour. You can stuff a whole gutted fish with any of your favourite flavours – think fresh herbs, lemongrass, ginger or chilli. Or go for something a little more punchy, like Jamie’s super-spicy Cajun rub , inspired by the flavours of New Orleans.

Serve your barbecued fish with a delicious salad, watch Jamie make one here:


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