Are you looking to change up how you cook Cod? Well, I can tell you this new recipe has become a favorite.
It’s quick and easy to make. The most important factor is to let the fish marinate to get the best flavor for your palate. Okay, we want it to be mouthwatering!
2 lbs. wild caught cod (about 7 pieces)
3 tbs. organic salted butter
3 tbs. organic sucanat (sugar) or Rapadura from Rapunzel
3tbs. coconut aminos
3 minced garlic cloves
2 tbs. freshly squeezed lemon juice
3/4 tsp. fresh ground pepper
- In a small pan add butter, sucanat, garlic, lemon juice, coconut aminos, and pepper.
- Heat until sugar is melted and ingredients are blended
- Cool mixture down
- Pour mixture over codpieces and marinade in the refrigerator at least 5 hours or overnight, turning pieces occasionally to be evenly coated
- Heat grill to medium temperature
- To prevent sticking, lightly oil the heated grates (you can use bacon grease, avocado oil or coconut oil -use high-temperature cooking oil)
- Cook for about 5 minutes per side
- Baste with sauce while cooking
- When fish flakes easily remove from the grill – Be careful not to overcook it.
Adjust the quantity of fish to meet your needs. I like to have a few extra pieces for lunch the next day.
If using frozen fish, thaw it in the fridge first.
If you don’t have coconut aminos you can substitute organic naturally fermented soy sauce.
Do you like a little heat? Add a pinch or two of cayenne pepper.
Feel free to try this marinade on other seafood too!