Grilled Black Cod

Category: grilling, seafood | Difficulty: easy

It's fun to grill fish once you know how. I used to mess up though and try to turn it too fast and then I had a mess on my hands and I do hate to clean the grill afterwards. But, I learned from watching some grilling cooking shows that I wasn't waiting long enough. Yes, I needed patience. But not much cause fish cooks up so fast. The trick to knowing when to turn them over is when the fish pulls away from the grill and then it turns over without breaking. After I got comfortable with it, I was a fish grilling fool! And I love the kind that really holds up to the heat like salmon steaks, black cod, tuna, etc.



Ingredients:
4 fresh cod 1/2 tsp. onion powder 1/2 tsp. garlic salt 1/2 tsp. ground red pepper 1/2 tsp. dried basil, crushed 1/4 tsp. ground white pepper 1/4 tsp. dried thyme, crushed 1/4 tsp. black pepper 1/8 tsp. ground sage 1/4 c. butter (melted)

Preparation:
Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted butter (butter); coat with seasonings.

If using a charcoal grill, remove grill rack and place a non-oiled 12-inch cast iron skillet directly on hot coals. If using a gas grill, turn to high and place skillet on the grill rack. Preheat the skillet 5 minutes or until a drop of water sizzles.

Add cooked fillets to skillet. Carefully drizzle about 2 teaspoons of melted butter over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted butter. Grill 2 1/2 to 3 minutes more or until blackened and fish flakes easily when tested with a fork. Drizzle with any remaining butter.

Boy, melted butter over fish is so good, sometimes I mix it with lemon extract or fresh lemon juice, the combination is off the charts! I'd serve this alongside my brown rice recipe!