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GRILLED COD WITH HORSERADISH DILL BUTTER
Cod fillets are dense enough to stand up to a boldly flavoured horseradish and dill butter. The texture of the fish also makes cod easy to cook on the barbecue.
Yield: Serves 4.
July 02, 2019
GRILLED COD WITH HORSERADISH DILL BUTTER
Ingredients
- 1/2 cup salted butter, softened
- 1 tbsp finely chopped green onion
- 2 tsp prepared horseradish
- 1/2 tsp dill weed
- 1 lb (0.5 kg) cod fillets
- 2 tbsp salted butter, melted
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Directions
- To prepare horseradish dill butter, combine 1/2 cup butter, green onion, horseradish and dill weed until blended. Cover and refrigerate for up to 24 hours.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Place each cod fillet on a piece of heavy-duty foil. Trim each piece of foil so it is slightly larger than fillet. Brush melted butter over cod; sprinkle with salt and pepper. With lid down, cook cod until fish flakes easily with a fork, about 10 - 12 minutes per inch of thickness. Serve topped with horseradish dill butter.
Nutritional analysis per serving:
347 calories, 28.5 g fat, 22.6 g protein, 0 g carbohydrate, 0 g fibre, 287 mg sodium