Mediterranean Citrus Grilled Cod
- 38 minutes ago
- 3 min read
Our Story
We wanted a fresh, Mediterranean-style summer dinner built around cod instead of something heavy, so AJ leaned on one seasoning the whole way through to tie the plate together. The cod gets finished with butter, a little lemon, and chopped green olives, which is the move that takes it from simple to restaurant-worthy. No fancy techniques here, just good olive oil, a bright citrus blend, and a butter-and-olive spoon-over that makes everyone slow down at the table.
Quick Stats
Serves: 4
Prep: 15 min
Cook: 40 min (potatoes roast while the grill works)
Total: 45 to 50 min
Difficulty: 2 / 5
Cost: $$
Ingredients
For the cod
4 wild-caught cod fillets
Fresh cracked black pepper
For the crispy roasted potatoes
8 to 10 baby Yukon Gold potatoes
2 to 3 tbsp Kosterina Green Goddess Olive Oil
Garlic powder
Fresh cracked black pepper
For the grilled vegetable medley
Bell peppers
Zucchini
Red onion
Asparagus
1 to 2 tbsp Kosterina Green Goddess Olive Oil
Fresh cracked black pepper
For the lemon-olive butter finish
2 tbsp Organic Valley Unsalted Butter
10 to 12 Poshi green olives, chopped
Small squeeze of fresh lemon
Pinch of dried parsley
Small pinch Salt Sisters Florida Citrus Sunrise Seasoning
Instructions
Roast the potatoes. Preheat the oven to 425F. Wash the potatoes and cut into three-quarter to one-inch pieces, trying to leave flat sides so they crisp. Toss with 2 to 3 tbsp olive oil, a generous shake of Florida Citrus Sunrise, garlic powder, and black pepper. Spread on a sheet pan in a single layer, cut sides down.
Bake. Roast 20 minutes, flip, then roast another 15 to 20 minutes until deeply golden and crisp outside, fluffy inside. Do not crowd the pan or they will steam instead of brown.
Season the cod. About 20 minutes before grilling, pat the cod completely dry. Brush lightly with olive oil and season generously with Florida Citrus Sunrise and black pepper. Let it sit while the grill heats.
Prep the veggies. Toss the bell peppers, zucchini, red onion, and asparagus with 1 to 2 tbsp olive oil, Florida Citrus Sunrise, and black pepper.
Grill the veggies. Heat the grill to 375 to 400F. Cook in a grill basket or on a grill mat for 10 to 15 minutes, stirring every few minutes, until lightly charred and tender with a little bite left. Remove and tent loosely with foil.
Make the lemon-olive butter. Melt 2 tbsp butter over low heat. Stir in the chopped green olives, a small squeeze of lemon, a pinch of parsley, and a tiny pinch of Florida Citrus Sunrise. Keep warm.
Grill the cod. Place the cod on the grill or a copper grill mat. Cook 4 to 5 minutes, flip carefully, then cook another 3 to 4 minutes. Start checking temp around the 7-minute mark and pull at 140 to 142F. It climbs to about 145F as it rests. Rest 3 minutes.
Plate. Pile on crispy potatoes, grilled vegetables, and a cod fillet. Spoon the warm lemon-olive butter over the fish and finish with a tiny drizzle of Kosterina olive oil right before serving.
Brands We Used and Love
Organic Valley Unsalted Butter
Traeger Ironwood Grill
Copper grill mat
Shop the full kit here: https://shopmy.us/shop/collections/5425098
The Dillon Scorecard
AJ: 4.5/5
Gab: 5/5
Trey: Ate It all
Difficulty: 2/5
Time: 45 to 50 min
Cost: $$
What We'd Change Next Time
Add a spoonful of capers to the olive butter, finish with fresh chopped parsley, and grill a few lemon halves to squeeze over at the table. No lemon on hand? The Florida Citrus Sunrise seasoning keeps it bright on its own.
Estimated Nutrition
Per serving (1 of 4): roughly 460 calories, 38g protein, 30g carbohydrate, 22g fat, 4g fiber. This is an estimate based on standard ingredient values and will shift with fillet size and how much olive oil and butter you use.
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