Cod is a dense flaky fish with white flesh. It has a mild flavor and low-fat content. It is a very clean source of protein with little or no carbohydrates or fat. It is said to be one of the best meat source to reduce heat disease on people with diabetes. Consuming cod on a regular basis decreases the risk of heart attack. It is also a good source of Vitamin B-12 and Omega-3 fatty acids. Thirdly, cod can help anti-inflammatory effects on the body and help to protect against sunburn and potentially even skin cancer.
I found this recipe from Stonewall Kitchen : Grilling. The recipe required “tuna”. I used cod for its health benefits since it’s low in calories and also allows you to achieve optimum health.
2 lbs cod fillets
2 teaspoons sesame oil
1 1/2 tbsp soy sauce
1 tbsp freshly squeezed lemon juice
1 tsp minced peeled fresh ginger
The Ginger-Wasabi Butter
4 tbsp unsalted butter
3 tbsp minced peeled ginger
2 tbsp prepared wasabi
1 1/2 tbsp freshly squeezed lemon juice
1 tbsp finely minced chives
freshly ground black pepper
In a shallow bowl mix sesame oil, soy sauce, lemon juice, and ginger. Add cod fillets and marinate for at least 15 minutes.
Preheat the grill.
Prepare the butter. Melt the butter in a sauce pan over low heat. Add the ginger and cook for 2 minutes. Mix in the wasabi and lemon juice and stir until smooth. Cook for another 2 minutes. Stir in the chives and pepper to taste. Set aside.
Remove the cod from the marinade. Grill the cod fillets for 3-5 minutes per side.
Spoon warm butter over the cod fillets.
Serve with cold noodles and grilled vegetables.
Do not leave any seafood marinating in lemon juice for a long time because it will start to “cook” it.
If you are using an indoor the grill, wipe it off after every batch of fish. The soy sauce in the marinade leaves a burnt residue and sticks to the next batch if not wiped off.