Cod of the Tropics
Grilled Wild Cod Fillets with Tropical Fruit Salsa and Zesty Herb Gremolata
35 minutes
Serves 4
DinnerMediterranean
Herb's take
Mediterranean inspiration meets vacation vibes: here, flaky wild cod gets the grill treatment and is crowned with a lively tropical salsa and a punchy gremolata. You'll master quick grilling for delicate fish and discover how acidity and fresh herbs brighten every bite.
Equipment needed
- Grill
Ingredients
Yield
4
Instructions
- 01Pat the wild cod fillets dry with paper towels. Drizzle with 2 tablespoons olive oil, the juice of half the lemon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub gently to coat and let sit for 10 minutes.
- 02Preheat your grill to medium-high heat and oil the grates well to prevent sticking.
- 03While the grill heats, combine the mango, pineapple, red bell pepper, red onion, jalapeño, 2 tablespoons cilantro, 1 tablespoon extra-virgin olive oil, juice from the remaining half lemon, and 1/2 teaspoon salt in a bowl. Mix gently and set aside.
- 04In a separate small bowl, mix the lemon zest, remaining cilantro, parsley, basil, garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/2 teaspoon black pepper to make the gremolata.
- 05Grill the cod fillets for 3 to 4 minutes per side, or until just cooked through and opaque.
- 06Transfer the grilled cod to a platter. Spoon the tropical salsa generously over each fillet.
- 07Top with a hearty sprinkle of the herb gremolata right before serving for a fresh, zippy finish.
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