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Grilled Sablefish(black cod) Plated with Lemon Wedges
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Grilled Cod Two Ways

Two easy ways to grill white fish. 10
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Preheating Outdoor Grill 20 minutes
Total Time 38 minutes
Servings 2 Servings

Equipment

  • Wire grill basket

Ingredients

Stovetop Grilled Cod

  • 2 sablefish black cod fillets 7-8 ounces each
  • 1 tablespoons Chile de arbol based seasoning see link or recipe notes
  • avocado oil or oil of your choice
  • 2 tbsp macha mojo sauce see link
  • Cilantro chopped
  • Lemon wedges

Charcoal Grilled Black Cod

  • 1 pound Alaskan cod, sliced in half
  • Salt and pepper, to taste
  • 1/4 cup Guajillo salsa see notes
  • oil
  • 2 tbsp macha mojo sauce see link
  • Cilantro chopped
  • Lemon wedges

Instructions

Charcoal Grilled Black Cod

  • Wire grill basket
  • Season the fish generously with chile de arbol seasoning(see link). Press gently into fish. Let sit for 5 minutes.
  • Transfer fish to wire basket and lock in place. Drizzle oil over seasoned side right before you grill.
  • Place seasoned side down onto preheated outdoor grill. Grill for 5 minutes, rotating once. Flip over and grill for 4 more minutes or until fish is flaky.
  • Remove fish from heat, tent loosely and let sit for 5 minutes. Remove from wire basket and transfer to serving platter. Spoon on some of the macha mojo sauce(see link). Garnish with cilantro and lemon wedges.

Stovetop Grilled Cod

  • Preheat stove top cast iron grill pan until it smokes slightly.
  • Season the fish lightly with salt and pepper on both sides. Brush one side generously with guajillo salsa. Let sit while pan comes up to temperature.
  • Right before cooking, drizzle oil on top of fish. Place oil side down on hot grill surface. Grill for 4-5 minutes or until fish releases fairly easy. Flip over and grill for another 2-3 minutes or until fish is flaky.
  • Transfer to serving dish. Spoon on some of the macha mojo(see link) over the fish. Garnish with cilantro and fresh lemon wedges.

Notes

Easy Red Chile Sauce

For Chile Sauce: 4 large chile guajillo, new mexico or california. 1 clove garlic. Pinch of Mexican oregano. 1/3 teaspoon cumin. 1 teaspoon knorr chicken bouillon. 1 tablespoon apple cider vinegar. Salt to taste.
Remove the stems and seeds from the chiles. Place in a pot of simmering water. Cook for 7-8 minutes. Remove from heat and let steep. Drain water from chiles and transfer chiles to the blender. Add 1/2 cup fresh water, garlic, oregano, cumin, bouillon, vinegar and salt to taste. Blend on high until smooth and then strain. Cook the chile sauce in a little preheated oil for 10 minutes. Cooking the sauce concentrates the flavors more. Cool before using.

Spice Rub

Prepare your own chile seasoning. Take a mix of dried red chiles, both mild and spicy and tear them into pieces. Toast lightly on preheated griddle. Transfer to a coffee grinder and process into a fine powder. Mix chile powder with salt, fresh cracked pepper, citric acid(for tang) and some dried herbs.