This dish is healthy and light for a hot summer’s night. And when you serve it with a grilled lemon and this creamy tartar sauce, the fresh flavors of this clean tasting, flaky fish will simply implode in your mouth. We steamed our cod in the Char-Broil Grill Infuser which allowed us to give the fish some serious flavor. The infuser – which can be used to steam, roast or smoke – includes four parts: the infuser lid, the infuser basket, the infuser bottom and the infuser grate. When steaming, put your grill on the highest setting and preheat for 10-15 minutes. You can then go ahead and add your ingredients into the infuser bottom. Get creative – you can use beer, water, juice, wine, a combination of herbs, etc.
For the cod, we used the following ingredients: water, paprika, bay leaves, black peppercorns, onions, carrots, celery, garlic, thyme, Himalayan pink sea salt, white wine and olive oil.
After placing the infuser onto a preheated grill (we used the the Char-Broil TRU-Infrared 2-burner) we added in the onions, carrots, celery and garlic and then poured in the water and wine in the infuser bottom.
Once additional ingredients were added, we placed the basket over the bottom…
and then topped it off with the grate.
The cod filets were then placed onto the infuser grate.
While the cod was steaming, we tossed some carrots, zucchini and squash onto the grill to later accompany the steamed cod. The vegetables were just lightly coated with olive oil, salt and pepper. Note: You can also steam everything in the infuser together by placing the fish in the basket and the vegetables above on the grate. Or, grill other items on the other side of the grill like we did.
You can then safely lift and place the lid on by inserting a spatula or large fork into the infuser lid slots.
Let the cod steam for 6-12 minutes, depending on thickness. The USDA recommends an internal temperature of 145F.
Once the fish has reached an internal temperature of 145F, it will be opaque.
Now it’s time to eat! We served this steamed cod with grilled vegetables, a grilled lemon, Jasmine rice and homemade tartar sauce (recipe below). A chilled white wine perfectly complemented the flavors.
- 2 codfish filets, 6 -8 ounces per piece
- 1/2 cup onion, chopped
- 1 carrot, chopped
- I stalk celery, chopped
- 2 garlic cloves, crushed
- 10 ounces of water
- 2 ounces of white wine
- 1 bay leaf
- 1/4 teaspoon peppercorns
- 3 fresh thyme sprigs, whole
- Virgin Olive Oil
- 1/4 teaspoon paprika
- 1/2 teaspoon sea salt
- Cracked black pepper, to taste
- 1 lemon, cut in half (optional)
- 1/2 cup mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 2 sour pickles, minced
- 1 teaspoon horseradish
- Dash of Worcestershire sauce
- Dash of hot sauce
- Salt and pepper to taste
- Set your grill to high to preheat for 10 minutes or until the grill reaches maximum temperature.
- While grill is preheating, add onion, carrot, celery and garlic mix to infuser bottom and pour in water and wine.
- Add rest of ingredients (bay leaf, peppercorns, pepper corns, and thyme).
- Place infuser basket into infuser bottom and add cooking grate.
- While liquid is heating, drizzle oil and sprinkle paprika, salt and pepper on top of cod filets.
- Once liquid is boiling, place oiled and seasoned cod onto the infuser grate.
- Place infuser lid on top and steam until the cod is firm and cooked through, about 6-12 minutes (145F). Fish will begin to flake and be totally white in color.
- Remove infuser lid with spatula or large fork.
- Remove grill top infuser from grill with oven mitts and then carefully remove fish with spatula and serve with rice and grilled vegetables.
- Mix all ingredients together in a medium-sized mixing bowl. Mix thoroughly. Refrigerate until needed.
- Serve in individual ramekins.
If you choose to serve with a side of vegetables, you may also steam the vegetables in the infuser by placing them on the grate and then putting the fish in the basket underneath. This will ensure you do not get any fish drippings on your vegetables. We chose to mix it up a little by grilling ours.