9 Flavorful Grilled Cod Recipes for Summer BBQs

Did you know that cod consumption increases by over 40% during summer months?

When the weather warms up, this versatile fish becomes a go-to option for backyard cooking.

You’ll find cod’s mild flavor provides the perfect canvas for bold seasonings and marinades.

From spicy Cajun preparations to sweet tropical glazes, there’s a grilled cod recipe to match any taste preference.

These nine recipes will transform your ordinary barbecue into an impressive outdoor dining experience that guests won’t soon forget.

Spicy Cajun Grilled Cod With Lime Butter

This zesty Cajun-spiced cod brings the flavors of Louisiana to your summer BBQ without any forbidden ingredients.

The combination of smoky spices and tangy lime butter creates a mouthwatering dish that’s perfect for outdoor grilling.

Cod’s firm texture holds up beautifully on the grill while absorbing all the bold flavors.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 6 tablespoons unsalted butter, softened
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest
• 2 tablespoons fresh cilantro, chopped
• Lime wedges for serving

Instructions:

Step 1: Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.

Step 2: Pat the cod fillets dry with paper towels. Brush both sides with olive oil.

Step 3: In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper to create your spice mixture.

Step 4: Generously coat both sides of the fish with the Cajun spice mixture, pressing gently to adhere.

Step 5: In another bowl, combine softened butter, lime juice, lime zest, and chopped cilantro. Mix until well incorporated. Set aside.

Step 6: Place the cod fillets on the preheated grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 7: Transfer the grilled cod to serving plates and immediately top each fillet with a generous dollop of the lime butter, allowing it to melt over the hot fish.

Step 8: Garnish with additional fresh cilantro and serve with lime wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 22g
• Carbohydrates: 3g
• Sodium: 580mg
• Fiber: 1g
• Sugar: 0g

Mediterranean Herb-Crusted Cod With Olive Tapenade

This Mediterranean-inspired herb-crusted cod pairs flaky white fish with a vibrant olive tapenade for a delicious summer grilling option.

The aromatic herbs form a perfect crust while the tapenade adds a briny, savory complement that transports you to coastal Mediterranean shores.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tablespoons olive oil, plus extra for brushing
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 cup Kalamata olives, pitted
• 1/4 cup green olives, pitted
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Step 1: Preheat your grill to medium-high heat (around 400°F). Make sure the grates are clean and well-oiled to prevent sticking.

Step 2: Pat the cod fillets dry with paper towels and brush them lightly with olive oil. Season both sides with salt and pepper.

Step 3: In a small bowl, combine the chopped parsley, oregano, basil, thyme, minced garlic, lemon zest, and 2 tablespoons of olive oil to create the herb crust mixture.

Step 4: Press the herb mixture firmly onto the top side of each cod fillet, creating an even crust.

Step 5: For the olive tapenade, combine Kalamata olives, green olives, capers, lemon juice, olive oil, and dried oregano in a food processor. Pulse until chunky but well combined. Set aside.

Step 6: Place the cod fillets herb-side up on the preheated grill. Cook for about 4-5 minutes.

Step 7: Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 8: Transfer the grilled cod to serving plates and top each fillet with a generous spoonful of the olive tapenade.

Step 9: Serve immediately with lemon wedges and your favorite Mediterranean sides like grilled vegetables or couscous.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Fat: 15g
• Carbohydrates: 3g
• Fiber: 1g
• Sodium: 520mg
• Cholesterol: 78mg

Honey-Glazed Grilled Cod With Mango Salsa

This summer-perfect grilled cod brings together the natural sweetness of honey glaze with a vibrant mango salsa. The flaky white fish develops a delicious caramelized exterior on the grill while the tropical salsa adds a crisp contrast.

Ready in under 30 minutes, this dish makes an impressive yet simple centerpiece for any outdoor gathering.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

Step 1: In a bowl, mix honey, 1 tablespoon olive oil, soy sauce, garlic, and ginger to create the glaze.

Pat the cod fillets dry with paper towels and place in a shallow dish. Pour half the glaze over the fish, turning to coat. Reserve remaining glaze. Let marinate for 15 minutes.

Step 2: Meanwhile, prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, 1 tablespoon olive oil, salt, and pepper in a bowl.

Set aside to let flavors meld.

Step 3: Preheat your grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.

Step 4: Remove cod from marinade and place on the grill. Cook for 3-4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 5: During the last minute of cooking, brush the fish with the reserved glaze for a shiny finish.

Step 6: Transfer the grilled cod to serving plates and top each fillet with a generous spoonful of mango salsa. Serve immediately.

Nutrition:

• Calories: 285
• Protein: 32g
• Carbohydrates: 22g
• Fat: 8g
• Fiber: 2g
• Sugar: 19g
• Sodium: 520mg

Lemon-Garlic Foil-Wrapped Cod With Summer Vegetables

This foil-wrapped cod dish is perfect for summer BBQs, combining fresh cod fillets with vibrant seasonal vegetables and a zesty lemon-garlic sauce. The foil packet method guarantees the fish stays moist while infusing it with all the delicious flavors, and makes cleanup a breeze.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• 2 lemons (1 sliced, 1 for juice)
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• 4 large pieces of aluminum foil

Instructions:

Step 1: Preheat your grill to medium-high heat (around 375-400°F).

Step 2: In a large bowl, combine the zucchini, bell peppers, cherry tomatoes, and red onion. Add half the minced garlic, 2 tablespoons olive oil, oregano, salt, and pepper. Toss well to coat.

Step 3: Lay out four large pieces of aluminum foil and divide the vegetable mixture evenly among them, creating a bed for the fish.

Step 4: Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Place one fillet on top of each vegetable pile.

Step 5: In a small bowl, combine the remaining garlic, 1 tablespoon olive oil, juice from one lemon, paprika, and red pepper flakes if using. Drizzle this mixture evenly over the fish fillets.

Step 6: Place 1-2 lemon slices on top of each fillet. Fold the foil over the fish and vegetables and seal tightly by crimping the edges to create packets.

Step 7: Place the foil packets on the preheated grill and cook for 12-15 minutes, until the fish flakes easily with a fork and the vegetables are tender.

Step 8: Carefully open the packets (watch out for hot steam) and garnish with fresh chopped parsley before serving.

Nutrition:

• Calories: 285 per serving
• Protein: 32g
• Carbohydrates: 12g
• Fat: 13g
• Fiber: 3g
• Sodium: 320mg
• Vitamin C: 120% DV
• Vitamin A: 45% DV

Tandoori-Style Grilled Cod With Cucumber Raita

This vibrant tandoori-style grilled cod brings Indian-inspired flavors to your summer BBQ. The tender fish is marinated in aromatic spices and yogurt, then grilled to perfection and served with a cooling cucumber raita that balances the warm spices beautifully.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 cup plain yogurt, divided
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 2 tablespoons tandoori masala spice mix
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• 1 large cucumber, grated and drained
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• ½ teaspoon ground cumin
• 1 small red onion, finely diced
• Lemon wedges for serving

Instructions:

Step 1: In a bowl, mix ¾ cup yogurt, lemon juice, ginger-garlic paste, tandoori masala, turmeric, cumin, coriander, cayenne pepper, and salt to create the marinade.

Step 2: Pat the cod fillets dry with paper towels, then coat them thoroughly with the marinade. Place in a covered container and refrigerate for at least 2 hours, preferably 4-6 hours.

Step 3: While the fish marinates, prepare the raita. Squeeze excess water from the grated cucumber. In a bowl, combine the cucumber with remaining ¼ cup yogurt, mint, cilantro, cumin, and diced red onion. Season with salt to taste. Refrigerate until ready to serve.

Step 4: Preheat your grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.

Step 5: Remove the cod from the marinade, gently shaking off excess. Place the fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

Step 6: Transfer the grilled cod to serving plates and serve immediately with the cucumber raita and lemon wedges on the side.

Nutrition:

• Calories: 215 per serving
• Protein: 32g
• Fat: 4g
• Carbohydrates: 12g
• Fiber: 2g
• Sodium: 320mg
• Calcium: 150mg

Cedar Plank Cod With Maple and Soy Glaze

This cedar plank grilled cod delivers a delightful smoky flavor enhanced by a sweet and savory maple-soy glaze. The cedar imparts a distinctive aroma while the glaze caramelizes beautifully, creating a dish that’s both elegant and simple for summer entertaining.

Ingredients:

• 4 cod fillets (6 oz each)
• 1 cedar plank, soaked in water for at least 2 hours
• 3 tablespoons pure maple syrup
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced
• ¼ teaspoon black pepper
• Lemon wedges for serving

Instructions:

Step 1: Soak the cedar plank in water for at least 2 hours, ensuring it’s fully submerged (place something heavy on top if needed).

Step 2: Preheat your grill to medium heat (about 350°F).

Step 3: In a small bowl, combine maple syrup, soy sauce, grated ginger, minced garlic, olive oil, and lemon juice to create the glaze.

Step 4: Pat the cod fillets dry with paper towels and season with black pepper.

Step 5: Place the soaked cedar plank on the preheated grill and close the lid. Wait about 3-5 minutes until the plank begins to smoke and crackle slightly.

Step 6: Carefully arrange the cod fillets on the smoking plank and brush generously with the maple-soy glaze.

Step 7: Close the grill lid and cook for 12-15 minutes, brushing with additional glaze halfway through, until the fish flakes easily with a fork.

Step 8: Sprinkle the cooked fish with sesame seeds and sliced green onions.

Step 9: Carefully remove the plank from the grill and serve the cod directly from the plank with lemon wedges.

Nutrition:

• Calories: 215 per serving
• Protein: 28g
• Fat: 7g
• Carbohydrates: 10g
• Fiber: 0.5g
• Sugar: 8g
• Sodium: 420mg

Coconut-Lime Grilled Cod Skewers With Pineapple

These tropical-inspired cod skewers bring a taste of paradise to your summer barbecue. Tender chunks of cod are marinated in a fragrant coconut-lime mixture, then grilled alongside sweet pineapple pieces for a perfect balance of flavors. The natural sweetness of the coconut complements the mild fish while the lime adds a revitalizing zing.

Ingredients:

• 1.5 pounds fresh cod fillets, cut into 1.5-inch chunks
• 1 can (14 oz) coconut milk
• 3 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional)
• 1 fresh pineapple, cut into 1-inch chunks
• 2 bell peppers (red and yellow), cut into 1-inch pieces
• 1 red onion, cut into chunks
• ¼ cup fresh cilantro, chopped
• 2 limes, cut into wedges for serving
• Salt and freshly ground black pepper to taste
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

Step 1: In a large bowl, whisk together coconut milk, lime juice, lime zest, garlic, ginger, olive oil, honey, coriander, turmeric, cayenne (if using), and salt and pepper to create the marinade.

Step 2: Add the cod chunks to the marinade, gently toss to coat, cover and refrigerate for 30 minutes to 1 hour (no longer as the lime will start to cook the fish).

Step 3: While the fish marinates, prepare the pineapple, bell peppers, and red onion by cutting them into chunks suitable for skewering.

Step 4: Preheat your grill to medium-high heat (about 375-400°F). Make sure the grates are clean and well-oiled to prevent sticking.

Step 5: Drain the cod from the marinade, reserving about ½ cup of marinade for basting. Thread the cod pieces alternately with pineapple, bell peppers, and red onion onto the soaked wooden skewers.

Step 6: Place the skewers on the preheated grill and cook for about 3-4 minutes per side, turning carefully, until the fish is opaque and flakes easily (about 8-10 minutes total). Baste occasionally with the reserved marinade during the first half of cooking.

Step 7: Transfer the skewers to a serving platter, sprinkle with fresh chopped cilantro, and serve immediately with lime wedges for squeezing over the top.

Nutrition:

• Calories: 310 per serving
• Protein: 28g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 3g
• Sugar: 12g
• Sodium: 220mg
• Serving size: 2 skewers

Blackened Cajun Cod With Avocado-Corn Relish

This blackened Cajun cod brings the heat of New Orleans to your summer BBQ with a perfect balance of spicy seasoning and cooling avocado-corn relish.

The firm texture of cod stands up beautifully to the bold Cajun spices, while the sweet corn and creamy avocado relish offers a revitalizing contrast that makes this dish a standout grilling option.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tablespoons olive oil
• 3 tablespoons Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups fresh corn kernels
• 2 ripe avocados, diced
• 1 red bell pepper, finely diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 3 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

Step 1: Preheat your grill to medium-high heat (around 400°F). Make sure the grates are clean and well-oiled to prevent sticking.

Step 2: Pat the cod fillets dry with paper towels. Brush both sides with olive oil.

Step 3: In a small bowl, combine the Cajun seasoning, paprika, cayenne pepper, garlic powder, and onion powder. Generously coat both sides of the cod fillets with the spice mixture, pressing gently to adhere.

Step 4: For the relish, combine corn, diced avocados, bell pepper, red onion, and jalapeño in a medium bowl. Add lime juice and cilantro, then season with salt and pepper. Gently toss to combine. Refrigerate until ready to serve.

Step 5: Place the cod fillets on the preheated grill. Cook for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. The blackened seasoning should form a nice crust.

Step 6: Remove the fish from the grill and let rest for 2 minutes.

Step 7: Serve the blackened cod fillets topped with generous portions of the avocado-corn relish.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 18g (mostly healthy fats from avocado)
• Carbohydrates: 15g
• Fiber: 6g
• Sodium: 450mg
• Vitamin C: 45% DV
• Vitamin A: 20% DV

Teriyaki Grilled Cod With Grilled Pineapple and Bell Peppers

This delightful summer dish combines tender cod fillets glazed with sweet and savory teriyaki sauce, perfectly complemented by charred pineapple and colorful bell peppers.

The smoky flavor from the grill enhances the natural sweetness of the fish and fruits, creating a healthy, vibrant meal perfect for outdoor entertaining.

Ingredients:

• 4 cod fillets (6 oz each)
• 1/2 cup teriyaki sauce (without alcohol)
• 2 tablespoons honey
• 1 tablespoon ginger, freshly grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 fresh pineapple, peeled, cored and cut into rings
• 2 bell peppers (1 red, 1 yellow), cut into chunks
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• 1 tablespoon sesame seeds

Instructions:

Step 1: In a bowl, mix teriyaki sauce, honey, ginger, garlic, and sesame oil to create the marinade.

Step 2: Place cod fillets in a shallow dish and pour half of the marinade over them. Cover and refrigerate for 30 minutes.

Step 3: Preheat the grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.

Step 4: Toss pineapple rings, bell pepper chunks, and onion wedges with olive oil, salt, and pepper.

Step 5: Place the marinated cod on the grill and cook for 4-5 minutes per side, or until the fish flakes easily with a fork, basting occasionally with the remaining marinade.

Step 6: Simultaneously, grill the pineapple rings and vegetables until they develop char marks and are tender, about 3-4 minutes per side.

Step 7: Arrange the grilled cod on a serving platter with the grilled pineapple and vegetables surrounding it.

Step 8: Drizzle any remaining marinade over the dish, garnish with sliced green onions and sesame seeds.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 12g
• Fiber: 3g
• Sugar: 18g
• Sodium: 580mg

Final Thoughts

You’re now equipped with the most mouth-watering grilled cod recipes that’ll transform your summer BBQs from ordinary to extraordinary.

These simple yet stunning dishes will have your guests begging for seconds as flavors explode like fireworks in their mouths.

Whether you’re craving something spicy, sweet, or savory, there’s a perfect cod creation waiting for your grill.

Happy cooking and enjoy the compliments!