Cod Fish Grilled In Foil Food

COD FISH GRILLED IN FOIL

Steps:

• Use heavy aluminum foil cut into large squares. Place equal portions of the fish fillets on each piece of foil.
• In a saucepan, melt butter. Add lemon juice, parsley, salt and pepper.
• Stir to blend well. Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
• Fold the foil around the fish and seal.
• Grill for 5 to 7 minutes per side. Fish should flake easily when done.

GRILLED COD RECIPE!

Steps:

• Spray generously sized sheets of aluminum foil with non-stick cooking spray {1 sheet per each Cod filet}
• Lay filets on individual sheets of foil, then drizzle each with Butter and Lemon Juice.
• Season each filet with Parsley, Salt and Pepper to taste, then loosely close up foil.
• Cook for approx. 10 minutes on grill at 350 degrees {no need to flip}. Cod will be done when filet flakes easily with a fork.

BAKED COD IN FOIL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine tomatoes, bell pepper, onion, olive oil, basil, and garlic in a bowl and mix well.
• Lay 4 sheets of aluminum foil on a work surface and place 1 cod fillet in the center of each. Spoon tomato mixture evenly on top of the 4 fillets. Drizzle with lemon juice and season with salt and pepper. Place a second sheet of foil on top and seal the edges to make a parcel. Repeat with the remaining fillets and tomato mixture.
• Bake in the preheated oven until cod flakes easily with a fork, about 20 minutes. Remove from the oven and carefully unwrap the parcels. Spoon onto warmed plates and serve immediately.

COD BAKED IN FOIL - BITTMAN

Steps:

• Put a baking dish in the oven and preheat it to 400 degrees.
• Take 8 sheets of foil, each about 18 inches long. Placed one piece on top of the other, making 4 packages.
• Generously rub the fish with some of the olive oil. Season with salt and pepper; put it on a piece of foil. Sprinkle with garlic and parsley (or basil). Fold the foil onto itself, crimping the edges as tightly as possible. Repeat. You can chill the packages until ready to cook, but no longer than 6 hours.
• Put the pkgs in the baking dish. Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for couple of minutes before carefully slitting open the package.
• Spoon out fish and serve with lemon.
• VARIATION 1: Add any or all of the following to each package: 1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
• VARIATION 2: If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware). Bake at 350 to 400 degrees until cooked through. (The point of a thin knife inserted into the thickest part meets little resistance.) It would be 10-15 minutes.

FOIL-WRAPPED FISH WITH CREAMY PARMESAN SAUCE

Steps:

• Heat grill to medium-high heat.
• Spray 4 large sheets of heavy-duty foil with cooking spray. Place 1 fish fillet on center of each sheet; spread with mayo.
• Top with remaining ingredients; fold to make 4 packets.
• Grill 10 to 12 min. or until fish flakes easily with fork.

GRILLED COD FOIL PACKETS WITH VEGETABLES

Steps:

• Preheat the grill to medium-high heat.
• Tear off two, 18-inch pieces of aluminum foil. Spray the center of each one with cooking spray and set aside.
• Add the veggies to a mixing bowl, and drizzle with a tablespoon of the olive oil. Sprinkle with about half of the fresh herbs, and season with salt and pepper. Spoon about a cup of vegetables into the center of each foil packet.
• Place a cod fillet on top of the veggies in each packet. Rub the rest of the olive oil on the cod fillets. Sprinkle with the rest of the herbs, and season with salt and pepper. Squeeze lemon juice over the cod and vegetables.
• Fold each piece of foil in half over the fish and veggies. Roll in the sides to form a fully sealed foil packet.
• Place the packets on the grill, close, and cook for 12 to 15 minutes until the fish is cooked through and veggies are tender. For reference, I cooked my packets for 13 minutes and they were perfect.

GRILLED COD

Steps:

• Preheat your grill to medium-high heat. The target temp is about 400 degrees F.
• Pat the cod dry and place on a plate. Sprinkle with salt and pepper.
• In a small, microwave-safe bowl in the microwave or a small saucepan on the stove, melt the butter. Stir in the lemon juice.
• If cooking the fish in foil packets: Place each piece of cod in the center of a large, double-stacked piece of aluminum foil (the pieces should each be about 18 inches square). Brush both sides of the cod liberally with the butter/lemon juice mixture. Bring two opposite edges of the foil up and towards the center so that they meet, then fold them down over each other to make a seam in the center. Fold in the edges to seal so that you create a packet. Leave some space inside of each packet for air to circulate. If not using a foil packet, brush the fish on the plate.
• Prepare the sauce: in a small food processor, place the cilantro and garlic. Pulse several times, until the garlic is minced.
• Add the lemon juice, olive oil, chili, oregano, and salt and pulse again to combine.
• Add the yogurt, then blend until smooth. Taste and adjust seasoning as desired. Refrigerate until you are ready to serve the fish.
• When ready to grill: if you are not using the foil packet, immediately before grilling the fish, oil the grill VERY well so that the fish doesn't stick (if using a packet, no need to oil). Cook the fish on the first side without disturbing it for 6 minutes, then carefully flip (the fish should release easily; if it doesn't, cook it a little longer).
• Cook for an additional 6 to 7 minutes on the second side, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145 F. DO NOT flip the fish back over. If you are using a foil packet, no need to flip the fish; cook it for 8 to 10 minutes total, until the fish is completely cooked through.
• Remove cod from the grill. Serve with the green sauce and an additional sprinkle of fresh herbs.