Grilled Cod Recipe with Blistered Tomatoes and Creamy Dill Sauce

Ingredients

• 4 cod fillets (6 oz each, preferably fresh and sustainably sourced)
• 2 tablespoons olive oil (extra virgin for richer flavor)
• 1 teaspoon garlic powder (or use freshly minced garlic for a robust taste)
• 1 teaspoon paprika (smoked paprika can add a delightful depth)
• Salt and pepper to taste (Kosher salt is recommended for its texture)
• 2 cups cherry tomatoes (choose a mix of colors for visual appeal)
• 1 tablespoon olive oil (a drizzle of balsamic vinegar can enhance flavor)
• Salt and pepper to taste (freshly cracked pepper brings out the aroma)
• 1/2 cup plain Greek yogurt (full-fat will yield the creamiest results)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill, though fresh is preferred)
• 1 teaspoon lemon juice (freshly squeezed for a vibrant kick)
• Salt to taste (adjust according to personal preference)

Instructions

1. Preheat your grill to medium-high heat (approximately 400°F or 200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Brush this mixture evenly over both sides of the cod fillets, ensuring they’re thoroughly coated for maximum flavor.
3. In a separate bowl, combine the cherry tomatoes with olive oil, salt, and pepper, ensuring they are well-coated. This will help achieve a beautiful blistered effect while grilling.
4. Place the cod fillets on the grill. Cook for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Look for a nice golden crust forming; use a spatula to gently lift the fillets to check for doneness.
5. While the cod is grilling, place the tomatoes in a grill basket or directly on the grill. Cook for about 5-7 minutes, shaking occasionally, until they are blistered and slightly charred. Their skins should be bursting, releasing sweet juices.
6. For the creamy dill sauce, whisk together the Greek yogurt, chopped dill, lemon juice, and salt in a small bowl until smooth and creamy. Taste and adjust seasoning if necessary; the sauce should be tangy and refreshing.
7. Once the cod and tomatoes are cooked, remove them from the grill and let them rest for a minute. This resting period allows the juices to redistribute within the fish.
8. Serve the grilled cod topped with blistered tomatoes and a generous drizzle of creamy dill sauce. Garnish with additional dill or lemon zest for an extra pop of color and flavor.