Grilled Cod Fillets

two grilled cod loins on plate with lemon and melted butter.

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5 from 9 votes

These easy Grilled Cod Fillets feature delicious, smoky flavor! They'll be ready in less than 20 minutes.

Prep Time8

Cook Time8

Total Time16

Course: dinner

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings:

Calories: 181kcal

Author: Mamma C

Ingredients

canola oil for greasing the grill topper pan /grates (can use avocado oil or vegetable oil)
2 pounds cod fillets (or make 1 pound with half the recipe)
1 tablespoon olive oil
1 ¼ teaspoons paprika (if using smoked paprika, use 1 teaspoon)
½ teaspoon onion powder
½ teaspoon garlic powder
⅓ teaspoon salt
juice from ½ lemon
2 tablespoons salted butter

Instructions

At least 15 minutes before cooking, preheat a gas grill. (Allow 20-30 minutes to preheat a charcoal grill.) If you have a grill topper pan with holes (see notes) place it on the racks first. Close the grill and heat it on medium-high to 400 degrees F.
Lightly rinse the cod and feel for any bones to remove. Pat the fish dry with paper towels. Use kitchen scissors or a knife to cut any large pieces into serving portions. Wash your hands well.
Add the paprika, garlic powder, onion powder and salt to a tiny bowl and stir to blend. Drizzle a little olive oil on each piece of fish, using one tablespoon of oil total. Brush the oil all over the fish, front and back. Sprinkle some of the blended seasoning on each piece of fish, using it all. Rub the seasoning all over the top of each piece of cod. Wash your hands well.
When the grill has reached 400 degrees, generously brush canola oil on the grill topper pan (or grates) to prevent the fish from sticking. Place the seasoned cod on the grill. Close the lid and cook thick pieces of fish for four minutes per side, carefully flipping them over with a large, metal spatula. (Don't flip them yet if the fish is sticking. Wait a little longer.) Cook any thin pieces of cod fillets for six minutes total without flipping them, so they won't break.
The cod is done when you can easily flake it with a fork. (See notes.) Transfer the cod to a platter and cover it with foil until you're ready to serve it.
Melt two tablespoons of butter in a microwave-safe bowl in the microwave, lightly covered with wax paper. Try 20 seconds at a time on high until it's ready. (Or melt the butter in a small saucepan on the stove over medium-high heat.) To serve, spoon melted butter on each piece of cod and squeeze the juice from half of a lemon over all the fish.
Store leftover grilled cod in the refrigerator for up to 3-4 days.

Notes

Fish: You can substitute any sturdy white fish, such as haddock or orange roughy.
Internal Temperature: Cooked cod's internal temperature should be 130 degrees F for a moist result. If you want the grilled cod fillets more well done, the maximum internal temperature should be 145 degrees F.
Grill pan: I recommend cooking fish on a grill topper (affiliate link) with holes (see the photos in the article) so you don't have to worry about pieces falling between the grates.
Grilling Cod in Foil: Place each piece of oiled, seasoned cod onto its own sheet of heavy aluminum foil. Fold the foil around the cod to enclose it. Grill the foil packets for five minutes per side or until done.

Nutrition