Bed of citrus for fish helps it grill easier
Are you wary of cooking fish on the grill, because it can tear easily? We borrowed an easy technique from cookbook authors Bruce Weinstein and Mark Scarbrough: Lay a bed of thin citrus slices across the grate or grill basket before you add the filets.
Depending on which citrus you use, you can chop up those grilled slices and use them to make a salsa for the fish. We’ve used limes in this recipe, but oranges and lemons — or better, yet, a mix of all three — would be lovely.
Because the fish cooks so quickly, you have time to let it defrost and marinate for a few minutes. We found this makes a world of difference, flavorwise, when it comes to mild-tasting cod.
Cook this fish on the grill or in a grill pan on the stove top, as we’ve shown here. Look for thick-cut filets.
Serve with roasted/ smashed fingerling potatoes.
Fish Grilled on Citrus
3 tablespoons extra-virgin
Fish Grilled on Citrus
olive oil, plus more for drizzling
Kosher salt
1 teaspoon za’atar (a Mediterranean spice blend; can substitute dried oregano) ¼ teaspoon crushed red
pepper flakes
2 (6- to 8-ounce) frozen cod or other white-fleshed filets, preferably thick-cut
2 limes
Prepare a gas grill for direct heat, on medium-high (450 degrees). Grease the grate with cooking oil spray.
Meanwhile, whisk together the 3 tablespoons of oil, a small pinch of salt, the za’atar and the crushed red pepper flakes on a plate. Add the filets and turn a few times to coat; let sit at room temperature while the grill heats up (for about 15 minutes).
Cut the limes into thin slices and divide them into 2 piles; make a bed of slightly overlapping slices for each filet, directly on the grate or grill basket (or grill pan).
Place the fish on them and close the lid (or place on the grill pan, uncovered); cook for 10 to 12 minutes, until the flesh turns a brighter shade of white and firms up.
Place a filet on each plate and drizzle with a little more oil; if desired, serve with a slice or two of grilled lime.
Makes 2 servings.
Recipe adapted from Kitchen Shortcut Bible: More Than 200 Recipes to Make Real Food Real Fast by Bruce Weinstein and Mark Scarbrough (Little, Brown and Co., 2018)