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My grilled cod recipe delivers tender, flaky, beautifully seasoned cod. All you need is your grill, a few seasonings, and less than 10 minutes of cooking time.
Our favorite fish to grill at home is cod. It’s a naturally tender fish that won’t overcook on the grill, and its mild flavor absorbs all of those delicious grilled flavors well.
Grilling cod, as opposed to baking or air-frying cod, is quick and easy. It needs minimal seasoning to shine. It’s one of the more affordable white fish out there, perfect for those who don’t like overly “fishy” flavors (hence why my sister LOVES it).
Why I love this recipe
- Quick. We’re talking under ten minutes.
- Healthy. It’s lean and high in protein. Plus, I only used one tablespoon of oil for four fillets!
- You can use frozen fillets. I always do this, but you will want to make sure they’ve had time to thaw completely.
- Versatile. I LOVE grilled fish tacos, but you could easily pair the fish with potatoes, pasta, you name it.
If you love grilling fish, try my grilled tilapia, grilled haddock, or grilled mahi mahi next!
Ingredients needed
- Cod filets. I try to use fresh cod fillets from my local fishmonger, as I know they’re the highest quality. Grocery store fillets work well, but look for firm, translucent fillets that are even in thickness and have a mild, ocean-y smell.
- Olive oil. To season the grill and crisp up the fillets. Sometimes I’ll use avocado oil instead, but never extra-virgin olive oil, as it has a low smoke point.
- Smoked paprika. I find this adds an extra layer of smoky flavor and subtle sweetness that complements the fish.
- Kosher salt and black pepper. To taste.
How to make grilled cod
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the oil and paprika. Brush the fillets with the oil mixture and season both sides with salt and pepper.
Step 2- Place the fillets on the grill, cover, and cook until flaky and tender.
Arman’s recipe tips
- Have an instant read thermometer. This is by far my most well-worn kitchen tool, and it’s especially important when cooking fish. You’ll know the cod is done cooking when the meat thermometer reads 145°F/63°C.
- If using frozen fillets, make sure the fish has thawed and dry the fillets very well with paper towels. Excess moisture makes a crispy exterior difficult.
- Use a grill pan. If you’re worried the grates are too wide and the fillets may fall through, place them on a greased grill pan. If you don’t have one, make a foil packet with rimmed edges and cook the filets in the foil.
- Use a fish spatula. I know this may seem extra, but I promise having a fish spatula makes flipping the fillets easier. I have one that I use for almost everything…
Storage instructions
To store: Let the fillets cool completely, then store them in an airtight container in the fridge for 4-5 days.
To freeze: Once the fish has cooled, transfer it to a freezer-safe container and store in the freezer for up to 2 months.
More easy fish dinners
If you tried this grilled cod recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others think of making the recipe.
Grilled Cod
Ingredients
- 4 cod fillets 4-6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat a grill on medium heat. Grease the grill grates. Alternatively, place a grill pan over medium heat.
- In a small bowl, whisk together the olive oil and smoked paprika. Brush the cod fillets with the oil mixture and season each side with salt and pepper.
- Place the cod on the grill and cover. Cook for 5 minutes, flip, and cook for another 2 minutes. Remove the cod once it reaches an internal temperature of 145F.
- Let the fish rest for 1-2 minutes then serve.
Notes
- More spices. Use garlic powder, onion powder, or lemon pepper for extra flavor.
- Swap the oil. For a richer flavor, use melted butter instead.
- Serve with sauce. Make a garlic butter sauce by simmering butter, minced garlic cloves, lemon juice, and a splash of white wine (or broth for no alcohol).
- Garnish with fresh parsley or cilantro for a pop of fresh flavor.
Nutrition
Frequently asked questions
Yes! Cod is one of my favorite fish to grill because it has just enough fat to stay tender and not overcook easily, and it has a delicate flavor that lends well to grilling.
The cod is done when the internal temperature reaches 145F/63C, or when it flakes easily with a fork.
Yummy, healthy and very flavoursome yet simple 😋 thank you. Really like your recipes
Thanks so much, Lisa!