Foil Cooking Cod on the Grill
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Recipe type: Foil cooking on the grill
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Tablespoons unsalted butter
  • 1 lemon
  • 2 garlic cloves
  • 1 Teaspoon minced fresh thyme leaves
  • table salt
  • ground black pepper
  • 2 Tablespoons minced fresh parsley leaves
  • 2 carrots
  • 2 leeks
  • 4 Tablespoons vermouth or dry white wine
  • 4 skinless cod fillets 1 to 1¼ inches thick (about 6 ounces each)*
  • 4 12" x 12" sheets of aluminum foil
Instructions
  1. Pre-heat grill to 450, indirect heat.
  2. Soften 4 tablespoons butter on counter for 30 minutes.
  3. Grate lemon zest.
  4. Cut 1 lemon into wedges.
  5. Peel and mince 2 garlic cloves.
  6. Mince thyme.
  7. Mince parsley.
  8. Peel 2 carrots and cut into ⅛-inch-thick matchsticks.
  9. Trim off and discard dark green parts and root ends from 2 leeks.
  10. Cut leeks into ⅛-inch-thick matchsticks.
  11. Combine butter, ¼ teaspoon lemon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl.
  12. Combine parsley, remaining 1 teaspoon zest, and remaining 1 teaspoon garlic in another small bowl; set aside.
  13. Place carrots and leeks in medium bowl and season with salt and pepper.
  14. Divide carrot and leek mixture among foil sheets, mounding in center of each.
  15. Pour 1 tablespoon vermouth over each mound of vegetables.
  16. Pat four 6-ounce skinless cod fillets dry with paper towels.
  17. Season fish with salt and pepper.
  18. Place 1 fillet on top of each vegetable mound.
  19. Spread one-quarter of butter mixture on top of each fillet.
Notes
* Haddock, red snapper, halibut, and sea bass also work well in this recipe as long as the fillets are 1 to 1ΒΌ inches thick. Visit http://www.americastestkitchen.com
Recipe by Cooking Outdoors at https://cooking-outdoors.com/foil-cooking-cod-on-the-grill-2/