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Erickson Grilled Cod in Foil

This is our simple grilled cod in foil: butter, lemon, kosher salt, and plenty of fresh-ground pepper let the fish stay the focus. We serve a quick lemon butter on the side so everyone can add as much or as little as they like.

Ingredients

Cod fillets

1–2 tablespoons butter, cubed, per foil packet, or olive oil as an alternative

Fresh lemon slices

Kosher salt, to taste

Freshly ground black pepper, to taste

Lemon pepper, optional

Lemon butter for serving:

About 1 tablespoon butter

Fresh lemon juice, to taste

Directions

1. Preheat the grill to medium-high, about 400°F.

2. Pat the cod fillets thoroughly dry.

3. Place each cod fillet on a piece of heavy-duty aluminum foil large enough to seal around the fish.

4. Season with kosher salt and freshly ground black pepper. Add lemon pepper if you want a little more flavor.

5. Top each fillet with 1–2 tablespoons cubed butter, or use olive oil instead.

6. Lay fresh lemon slices over the cod. We do not normally squeeze lemon juice over the fish before cooking; the lemon slices flavor the fish while it cooks.

7. Fold and seal the foil around the cod to create a packet.

8. Grill the sealed packets for 8–12 minutes, depending on fillet thickness, until the cod is opaque and flakes easily with a fork.

9. While the cod finishes, melt about 1 tablespoon butter and add freshly squeezed lemon juice to taste. Serve this lemon butter on the side.

10. Carefully open the foil packets because trapped steam will be very hot, then serve immediately.

Serving ideas: We like this with Erickson Mashed Potatoes, Erickson Loaded Baked Potatoes, or rice. For our basic rice, use 2 parts water to 1 part rinsed rice; cook on high for about 3 minutes, then reduce to a simmer for about 10 minutes, or until the rice is done. Serve the cod alongside the rice or over the top.

1. Preheat the grill to medium-high, about 400°F. 2. Pat the cod fillets thoroughly dry. 3. Place each cod fillet on a piece of heavy-duty aluminum foil large enough to seal around the fish. 4. Season with kosher salt and freshly ground black pepper. Add lemon pepper if you want a little more flavor. 5. Top each fillet with 1–2 tablespoons cubed butter, or use olive oil instead. 6. Lay fresh lemon slices over the cod. We do not normally squeeze lemon juice over the fish before cooking; the lemon slices flavor the fish while it cooks. 7. Fold and seal the foil around the cod to create a packet. 8. Grill the sealed packets for 8–12 minutes, depending on fillet thickness, until the cod is opaque and flakes easily with a fork. 9. While the cod finishes, melt about 1 tablespoon butter and add freshly squeezed lemon juice to taste. Serve this lemon butter on the side. 10. Carefully open the foil packets because trapped steam will be very hot, then serve immediately. Serving ideas: We like this with Erickson Mashed Potatoes, Erickson Loaded Baked Potatoes, or rice. For our basic rice, use 2 parts water to 1 part rinsed rice; cook on high for about 3 minutes, then reduce to a simmer for about 10 minutes, or until the rice is done. Serve the cod alongside the rice or over the top.