Effortlessly Delicious: Grilled Cod in Foil (Ready in 10 Minutes!)

Discover the simplest way to prepare a tender, flaky, and incredibly flavorful cod dish that’s perfect for any weeknight or weekend barbecue. This grilled cod in foil recipe is a game-changer, promising a healthy, mouth-watering meal ready in just 10 minutes! Infused with a harmonious blend of BBQ seasoning, zesty lemon pepper, warm paprika, and more, this versatile dish pairs beautifully with your favorite seasonal vegetables and side dishes.

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For another fantastic cod preparation, you’ll also love our Baked Cod in Foil recipe!

Mastering Grilled Cod in Foil

Grilling fish can sometimes feel intimidating, especially delicate varieties like cod, which can easily stick to grates or fall apart. This recipe eliminates those worries entirely by utilizing the magic of foil packets. Not only does this method ensure your fish remains moist and tender, but it also locks in all the wonderful flavors you add, creating a steaming effect that cooks the fish perfectly. Whether you’re a seasoned griller or a beginner, this guide will walk you through creating a succulent grilled cod dish that will impress everyone at the table.

Why Choose Cod for Grilling?

Cod is an excellent choice for grilling, especially when encased in foil. Its mild flavor and firm, flaky texture make it incredibly versatile and a favorite among seafood lovers. Cod is a lean protein source, rich in essential vitamins and minerals like Vitamin B12, iodine, and selenium. When grilled in foil, it retains its natural moisture, preventing it from drying out, which is a common challenge with grilling delicate fish. This cooking method also allows the flavors of your chosen seasonings to penetrate deeply, resulting in a wonderfully aromatic and juicy fillet every time.

Selecting the Best White Fish for Your Meal

While cod is the star of this recipe, its versatility means you can easily substitute other white fish varieties. Fish like tilapia, catfish, haddock, or even halibut work beautifully with this foil grilling method, requiring no adjustments to the cooking time. When selecting your fish, always look for fillets that are firm, translucent, and have a fresh, mild scent. Avoid any fish that appears dull, discolored, or has a strong “fishy” odor. If using frozen fish, ensure it’s fully thawed in the refrigerator overnight before preparing, then pat it dry thoroughly to help the seasonings adhere better.

The Art of Seasoning Your Grilled Cod

The beauty of grilled cod lies in its ability to absorb a variety of flavors. For this recipe, we recommend a robust combination of smoked paprika, a rich BBQ seasoning, and bright lemon pepper. This trio creates a balanced profile that’s smoky, savory, and subtly zesty, perfectly complementing the mildness of the cod.

However, feel free to unleash your culinary creativity! Here are some additional seasoning ideas to inspire you:

• Classic Herbs: Dill, oregano, thyme, rosemary, or a blend of Italian herbs.
• Garlic & Onion: Garlic powder, onion powder, or fresh minced garlic and finely chopped shallots for a more aromatic punch.
• Spice Blends: Your favorite fish rub, Cajun seasoning, old bay, or a custom BBQ rub for a personalized touch.
• Citrus & Heat: A squeeze of fresh lime juice, orange zest, a pinch of cayenne pepper, or red pepper flakes for a kick.
• Mediterranean Twist: Dried basil, parsley, and a splash of white wine.
• Asian Inspired: A dash of ginger powder, a hint of soy sauce (use low sodium for better control), and a sprinkle of sesame seeds.

The key is to apply the seasonings generously to both sides of the fish after a light coating of olive oil. The oil not only helps the spices adhere but also contributes to the moisture and flavor.

How to Prepare the Perfect Foil Packet

Creating an effective foil packet is crucial for success. You’ll want to use heavy-duty aluminum foil to prevent tearing. Lay out a large piece of foil, ensuring it’s big enough to fully enclose the fish without being too tight. A good rule of thumb is to use a piece of foil about twice the size of your fish fillet. For larger fillets, consider using two sheets of foil for extra durability. Before adding the fish, you can lightly grease the foil with a touch of olive oil or a non-stick spray, although the olive oil rubbed on the fish itself usually suffices.

After placing the seasoned fish on the foil, bring the edges of the foil together over the fish and fold them tightly, creating a sealed seam. Then, fold the short ends to create another tight seal. The goal is to create a secure pouch that traps steam and flavor, allowing the fish to cook evenly and stay incredibly moist. Don’t press the foil too tightly against the fish; allow a little airspace for the steam to circulate.

Grilling Cod in Foil: A Step-by-Step Guide

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post, but here’s an overview of the simple process:

1. Preheat your grill: Aim for a medium-high heat of around 375 degrees Fahrenheit.
2. Prepare the fish: Place each cod fillet on its own piece of heavy-duty aluminum foil. Drizzle both sides with olive oil and generously sprinkle your chosen seasonings. Gently rub the spices into the fish to ensure every bite is bursting with flavor.
3. Seal the foil: Carefully seal the foil around each fish fillet, creating a secure packet. Make sure there are no gaps for steam or juices to escape.
4. Grill to perfection: Place the sealed foil packets directly on the preheated grill grates. Cook for 8-12 minutes, or until the fish reaches an internal temperature of 145 degrees Fahrenheit and flakes easily with a fork.
5. Rest and serve: Carefully remove the packets from the grill. Allow them to rest for a minute or two before opening, as the steam will be very hot. Serve immediately with your favorite sides.

The Indisputable Benefits of Grilling in Foil

Using foil when grilling delicate fish like cod offers several distinct advantages:

• Effortless Cleanup: This is arguably the biggest perk! The foil acts as a barrier, preventing any fish juices or residue from reaching your grill grates. Simply discard the foil after cooking, and your grill remains spotless.
• Prevents Sticking: White fish, especially, is prone to sticking to grill grates, leading to frustrating breakage. Foil eliminates this issue entirely, allowing you to achieve perfectly intact fillets.
• Moisture Retention: The sealed foil packet creates a steamy environment, locking in all the natural moisture and added liquids (like olive oil or lemon juice). This results in incredibly tender, juicy, and flaky fish every time, preventing it from drying out.
• Flavor Infusion: The enclosed space allows the seasonings and any added aromatics (herbs, citrus slices, vegetables) to meld and infuse deeply into the fish, creating a more intense and complex flavor profile.
• Even Cooking: The consistent heat within the foil packet ensures that the fish cooks evenly throughout, eliminating concerns about undercooked or overcooked sections.
• Versatility: Foil packets are perfect for adding vegetables alongside your fish, turning it into a complete, one-packet meal. Think asparagus, bell peppers, cherry tomatoes, or sliced zucchini.

Alternative Grilling Methods for Delicate Fish

While foil is our preferred method for delicate cod, if you’re not using foil, a few tips can help. First, ensure your grill grates are impeccably clean and well-oiled to prevent sticking. A sturdy fish spatula is also essential for turning. Alternatively, a grill basket provides excellent support, allowing you to flip the fish without direct contact with the grates. For a smoky, earthy flavor, consider grilling on a cedar plank (after soaking it in water) which acts as a barrier and imparts a unique aroma to the fish.

Achieving the Ideal Grill Temperature

For grilling cod in foil, a medium-high heat setting is ideal, typically around 375 degrees Fahrenheit (190 degrees Celsius). This temperature allows the fish to cook thoroughly and efficiently without overcooking. Modern grills often feature built-in thermometers, which are incredibly helpful for precise temperature control. If your grill lacks a thermometer, you can use the hand test: carefully hold your hand about five inches above the grates. If you can only keep it there for 4-5 seconds, your grill is at medium-high heat. For more detailed guidance, resources like The Old Farmer’s Almanac offer excellent tips on checking grill temperature without a thermometer.

Gas Grill vs. Charcoal Grill: Which is Best for Fish?

Both gas and charcoal grills can deliver excellent results for grilled cod in foil, and your choice often comes down to personal preference and convenience.

• Gas Grills: Offer unparalleled convenience. They preheat quickly, allow for precise temperature control, and involve minimal cleanup. For foil packet cooking, where the fish isn’t directly exposed to flames, the nuanced flavor difference between gas and charcoal is less pronounced, making gas grills a highly practical option. I personally lean towards a gas grill for its ease of use.
• Charcoal Grills: Provide a distinctive smoky flavor that many grill enthusiasts adore. While they require a bit more time to preheat and manage temperature, the added smoky depth can truly elevate your grilled dishes. If you’re a fan of that classic barbecue aroma, a charcoal grill is a fantastic choice, even with the fish wrapped in foil, as some smoke can still permeate the packet.

Regardless of your grill type, the key is maintaining a consistent medium-high heat for optimal cooking.

How to Tell When Your Cod is Perfectly Cooked

Achieving perfectly cooked fish is essential for both flavor and safety. For grilled cod, the typical cooking time is 8-12 minutes, depending on the thickness of your fillets and the exact temperature of your grill. The most reliable way to determine doneness is by checking the internal temperature with an instant-read meat thermometer. Insert the thermometer into the thickest part of the fillet; it should reach 145 degrees Fahrenheit (63 degrees Celsius).

Beyond temperature, visual cues can also guide you. Cooked cod should appear opaque and white throughout. When gently flaked with a fork, the flesh should separate easily. Be cautious not to overcook, as this can result in dry, rubbery fish. Some chefs prefer to cook their seafood to around 135 degrees Fahrenheit for a slightly rarer, more tender texture, but always ensure it’s safe for consumption based on food safety guidelines.

Elevate Your Meal: Additional Toppings and Serving Ideas

Once your grilled cod is ready, a few finishing touches can truly elevate the dish:

• Fresh Citrus: A generous squeeze of fresh lemon juice or lime juice brightens the flavors beautifully.
• Herby Butters: A dollop of melted garlic butter, herb butter (with fresh parsley, dill, or chives), or a compound butter infused with lemon zest adds richness.
• Roasted Garlic: Our Air Fryer Roasted Garlic offers a sweet, mellow garlic flavor that pairs wonderfully.
• Fresh Herbs: A sprinkle of fresh chopped parsley, dill, or cilantro for color and aroma.
• Spicy Kick: A drizzle of a light chili oil, a pinch of red pepper flakes, or a dollop of sriracha mayo for those who love a little heat.
• Salsa or Relish: A fresh tomato salsa, mango salsa, or corn relish can add a burst of freshness and texture.
• Creamy Sauces: A light yogurt-dill sauce, a lemon-garlic aioli, or a simple hollandaise sauce can provide a luxurious touch.

Reheating and Storing Leftover Grilled Cod

While freshly grilled cod is always best, leftovers can be just as delicious with proper reheating and storage:

• How to Reheat: I strongly advise against using a microwave for reheating cooked fish, as it often results in a tough, rubbery texture and can make your fish taste “fishy.” Instead, opt for an air fryer or conventional oven. Preheat your air fryer to 350 degrees Fahrenheit (175 degrees Celsius) and reheat for 3-5 minutes, or until warmed through. In an oven, place the cod in an oven-safe dish, cover loosely with foil to retain moisture, and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes, or until heated through.
• How to Store Leftovers: Any leftover grilled cod should be stored promptly in an airtight container in the refrigerator. Properly stored, it will remain fresh for 3-4 days. You can also flake the cooked cod and use it in salads, tacos, or pasta dishes the next day.

Perfect Pairings: Grilled Sides & More Fish Recipes

This grilled cod in foil is incredibly versatile and can be paired with a wide array of side dishes. Consider other grilled favorites for a complete BBQ experience, or explore more seafood options to expand your culinary repertoire.

Complementary Grilled Recipes:

• How to Grill the Best Burgers
• How to Grill Chicken Wings
• Grilled Asparagus in Foil
• Bacon Ranch Pasta Salad (a great cool side!)

More Fish Recipes to Explore:

• Lemon Pepper Fish
• Nobu Miso Black Cod Recipe
• Poke Bowls with Spicy Mayo Sauce
• Pan Seared Cod with Lemon Butter

Grilled Cod in Foil Recipe Card

Grilled Cod in Foil

Brandi Crawford

This Grilled Cod in Foil recipe offers a quick and easy way to enjoy a healthy, flavorful seafood dinner. Seasoned with a delicious blend of BBQ seasoning, lemon pepper, and paprika, this dish is ready in just 10 minutes and pairs perfectly with your favorite vegetables and sides.

★★★★★ (Based on 2 ratings)

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Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 4 servings

Calories: 97 kcal

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Equipment

• Grill
• Meat Thermometer

Ingredients

• 1 pound cod fish (fresh or thawed)
• 1 teaspoon olive oil
• ½ teaspoon lemon pepper seasoning
• ¼ teaspoon BBQ Rub
• ¼ teaspoon smoked paprika
• Salt to taste

Instructions

1. Preheat your grill to medium-high heat, aiming for approximately 375 degrees Fahrenheit (190°C).
2. Prepare your cod fillets: Lay out a large piece of heavy-duty aluminum foil for each fillet (ensuring it’s large enough to comfortably wrap and seal the fish). Place a cod fillet on each piece of foil. Drizzle both sides of the fish with olive oil.
3. Generously sprinkle the lemon pepper seasoning, BBQ rub, smoked paprika, and salt onto both sides of the fish. Gently rub the seasonings into the cod to ensure even distribution and maximum flavor penetration.
4. Carefully seal the foil around each fish fillet, creating a secure, airtight packet. Fold the long edges together and then fold the shorter ends to create a tight seal.
5. Place the sealed foil packets directly onto the preheated grill grates.
6. Grill the fish for 8-12 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit (63°C). The fish should be opaque throughout and flake easily with a fork.
7. Carefully remove the foil packets from the grill. Allow them to rest for a minute before opening, as the steam will be hot. Serve immediately with your favorite sides and garnishes.

Notes

I favor grilling in foil due to its hassle-free cleanup and the delicate nature of white fish. Foil simplifies placing the fish on the grill grates and removing it once cooked. This method also effectively traps heat and moisture, allowing the fish to cook evenly and consistently. The outcome is consistently tender, juicy, and beautifully flaky fish.

Nutrition

Serving: 4 ounces

Calories: 97 kcal

Carbohydrates: 1 g

Protein: 21 g

Fat: 1 g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition calculators. To obtain the most accurate nutritional information for a given recipe, you should calculate it with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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