Soften Garlic: In a medium sized skillet over medium heat, melt two tablespoons of the butter and add garlic. Stir garlic until soft, about 2 minutes.
Add Wine: Add the wine and increase heat to bring to a simmer. Let wine simmer for 2 to 3 minutes to slightly reduce.
Finish Sauce: Add remaining butter and salt, turn off heat, and stir to incorporate butter. The sauce will have a thin consistency.
How To Grill Cod
Prepare Grill: Prepare your grill for two-zone grilling targeting 600 degrees over the direct heat. Be sure to make sure the grill grate is clean and lightly oiled. It’s best to scrape the grill when it’s warm.
Season Fish: Start with extra virgin olive oil and generously oil the fish. From there apply our seafood seasoning liberally to the fish.
2 pounds cod fish fillet, 2 tablespoons extra virgin olive oil
Grill: Place seasoned and oiled fish over the direct heat. Grill for 3 minutes and then flip. Continue to grill for additional 2 or 3 minutes until the fish is no longer opaque in the middle or an instant read thermometer reads 135 degrees Fahrenheit. Remove and top with butter sauce.
We recommend you make the garlic sauce, and then grill the cod. The cod will grill quickly.If cutting a large cod filet into smaller steaks, be sure to do so when it is still raw with a sharp boning knife.When is Cod Done?When sourcing quality fish we recommend cooking cod to an internal temperature of 135 degrees Fahrenheit. After removing the fish, carry over cooking will occur and the internal temperature will continue to rise another 5 degrees to 140 degrees F while it rests.The USDA recommends cooking all fish to an internal temperature of 145 degrees Fahrenheit. Always grill meats to internal temperature and not based upon time. Size of the cuts and the temperature of your fire will vary the grilling times.