This recipe for grilled cod is easy to do and will impress your woman and family. Here's what you need: a filet of cod, Russet potatoes, butter, lemon juice, parsley, salt, and pepper.
Use heavy aluminum foil. Something manly. Then, double it, just in case.
Put the cod filet in the foil. Next, you want to pour stuff on it. Then, eventually, cook it.
Next. In a saucepan, melt some butter.
Then, add lemon juice, parsley, salt and pepper. Don't be wimpy about adding flavor.
Heat it up. Stir it up.
Pour this mixture of buttery-goodness all over the fish, which is still sitting in your doubled foil.
Sprinkle paprika over it.
Throw some onion slices on top.
Fold and wrap the foil around the fish and seal it up. It's now ready for the grill. Medium-high heat.
Grill the fish until cooked. Could be about 10 minutes maximum. The fish meat should flake apart with a fork easily when it's done.
Eat man. Eat. I peel the potatoes and boil them while the grill is heating up. Cut the potatoes up into 1- to 2-inch cubes. The potatoes take maybe 15 minutes to boil. That's plenty of time to grill the fish.
We've tested this cod dish with lot of different flavor. We tried many different types of spices. Give it a try on your own. See what you like. Butter, lemon, and parsley is pretty good. I also chopped up some onions and let them grill with the fish.
We also tested this cod fish dish with many different wines. The general rule of thumb is that white wines go with fish. Right? But for cod, which is a medium-textured fix meat, we recommend Chardonnay, Sauvignon Blanc, White Rioja Semillon, Fiano from Italy, Dry Riesling from Washington, and Pinot Gris from the U.S. Thanks, WineFolly.
White wine. Great. But what if you don't have white wine? Then, hey. Go with whatcha got. Right?
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