- 4 six-ounce fresh or frozen Cod Fish steaks, cut 3/4 to 1 inch thick
- 2 tablespoons margarine or butter
- 2 tablespoons lemon juice
- 1 tablespoon Dijon-style mustard
- 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
- For fun garnish with a branch of Coriander (cilantro) or parsley
1. Thaw Cod fish, if frozen.
(NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.)
2. In small saucepan heat margarine or butter, lemon juice, mustard, and basil over low heat until melted. Brush both sides of steaks with mustard mixture.
3. Grill the cod fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. Makes 4 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. For fun garnish with a branch of Coriander (cilantro) or parsley.
Serve with mixed vegetables such as broccoli, carrots, asparagus and grilled new potatoes. White to pink wine work well with Grilled Cod.
Cod fish are great tasting and you did them, right here, on your grill