INGREDIENTS:

For the amount of fish to buy will of course depend on how many people you will be cooking for. Your butcher can easily tell you what you will need. We usually figure on one filet per person, but since it’s so dense like a steak my husband and I can easily share one.

DIDRECTIONS:

First start your grill.  While that is heating up place your fish, in this case Cod, on paper towels to absorb all the excess moisture.

Sprinkle with lemon salt, salt and pepper and top with dill…either fresh or in a bottle.  I always like fresh wedges of lemon on the table to squeeze on top of the fish when it’s finished.

And that is all there is to it!

Bring the temp on your grill up to 400 degrees and place the fish directly on the grate.

After getting nice grill marks, place the fish on aluminum foil to continue cooking for 7 minutes on each side.

Making a puree is fun, and topping the fish with avocado and onions is always good too.  But plain grilled fish is amazing and so good.  Serve with a vegetable and a salad.

Crazy tender and flaky fish and so simple and quick to fix.

I served this Cod over a puree of roasted cauliflower and peppers. (Which you can also find on this blog)
It elevated the taste to somewhere…oh I don’t know…way past over the moon…yes it was really that good.

Laying the fish over vegetables on the foil gives it even more flavor especially with lemon zest and herbs on top.

This is also fantastic in tacos because it is soooo tender.