If using fresh cod fillets, rinse four fillets, pat dry and set aside. If using frozen, thoroughly defrost the cod fillets on the day you’ll be using them. Rinse, pat dry and set aside.
Generously brush each cod fillet with a blend of olive oil, fresh ground pepper, minced garlic (or garlic powder), and any or all of the following herbs: dried basil, parsley, oregano, and a mild red pepper like paprika.
Place each cod fillet on a large square of aluminum foil and put a teaspoon or more of finely diced Spanish or green onions on top of the cod. You can also add small pieces of diced tomato if you like and a thin slice of lemon. Pour about two tablespoons of water on top of the cod and vegetables and seal the fish loosely in its aluminum pouch. Place on a medium heat grill for ten to fifteen minutes, depending on the desired degree of “doneness”. The fish will be steamed along with the vegetables. Be careful opening the pouch since the food will literally be steaming hot.
Drain the water off and put the fish on a warmed platter. Serve with mayonnaise sauce or all by itself.
If you make your own mayonnaise, be sure not to use extra virgin or even virgin olive oil because the olive oil taste overwhelms the other more subtle flavors of the mayonnaise.
Store-bought mayonnaise is fine and full fat versions taste better for this sauce, although low-fat is okay.
Take one cup of mayonnaise. Add ¼ teaspoon of Dijon mustard or more to taste. Add 1 teaspoon fresh lemon juice, one-to-two tablespoons of drained capers, and freshly ground black pepper to taste. Mix thoroughly, chill for at least an hour, and serve with the cod. If the sauce is too thick for you, thin with a splash of milk.
Optional: For an extra kick, we add a teaspoon of ground horseradish or two teaspoons of milder creamy horseradish sauce. You can also add a couple of tablespoons of ketchup which sweetens the sauce slightly and colors it a light pink.
About Steamed Cod with Mayonnaise Sauce
This is an easy way to cook fish on the grill. It’s healthy, clean up is a snap, and you won’t have to contend with fish odors in the house since you’re cooking outdoors.
Fresh cod fillets are best, but we use frozen cod fillets like those found in the frozen food section of the grocery store or places like Costco. Look for cod that’s been flash-frozen and vacuum packed. Once it’s defrosted, it shouldn’t have a fishy smell or odor.
(use one pre-cut fillet per serving, serves four)
Ingredients
Directions
If using fresh cod fillets, rinse four fillets, pat dry and set aside. If using frozen, thoroughly defrost the cod fillets on the day you’ll be using them. Rinse, pat dry and set aside.
Generously brush each cod fillet with a blend of olive oil, fresh ground pepper, minced garlic (or garlic powder), and any or all of the following herbs: dried basil, parsley, oregano, and a mild red pepper like paprika.
Place each cod fillet on a large square of aluminum foil and put a teaspoon or more of finely diced Spanish or green onions on top of the cod. You can also add small pieces of diced tomato if you like and a thin slice of lemon. Pour about two tablespoons of water on top of the cod and vegetables and seal the fish loosely in its aluminum pouch. Place on a medium heat grill for ten to fifteen minutes, depending on the desired degree of “doneness”. The fish will be steamed along with the vegetables. Be careful opening the pouch since the food will literally be steaming hot.
Drain the water off and put the fish on a warmed platter. Serve with mayonnaise sauce or all by itself.
If you make your own mayonnaise, be sure not to use extra virgin or even virgin olive oil because the olive oil taste overwhelms the other more subtle flavors of the mayonnaise.
Store-bought mayonnaise is fine and full fat versions taste better for this sauce, although low-fat is okay.
Take one cup of mayonnaise. Add ¼ teaspoon of Dijon mustard or more to taste. Add 1 teaspoon fresh lemon juice, one-to-two tablespoons of drained capers, and freshly ground black pepper to taste. Mix thoroughly, chill for at least an hour, and serve with the cod. If the sauce is too thick for you, thin with a splash of milk.
Optional: For an extra kick, we add a teaspoon of ground horseradish or two teaspoons of milder creamy horseradish sauce. You can also add a couple of tablespoons of ketchup which sweetens the sauce slightly and colors it a light pink.