Simple Grilled Cod Steaks

1. 1

   To keep the steaks from falling apart, fold the long, thin end piecesthe belly flapsinward to form a compact round of flesh.

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   Tie a length of kitchen twine in a loop around the outside band of skin of the fish, securing the flaps within; pull to tighten, and knot it securely.

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   Sprinkle both sides of the steaks with salt, coat with garlic oil, and place in a dish with a few garlic slices and the herb stems strewn over them.

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   Marinate for an hour or two at room temperature, or longer if refrigerated.

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   Preheat the clean rack of a grill over high heat until very hot.

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   Just before putting on the fish, rub the grill with an oiled towel or a piece of pork fat.

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   Wipe excess garlic oil off the steaks, and set them on the grill.

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   Sear the steaks without moving them for 4 to 5 minutes.

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   Brush the tops with garlic oil.

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    If the fish isnt sticking, check the cooked undersides and flip the steaks over as soon as the grill marks are golden brown.

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    If the flesh sticks, grill another minute to sear, then turn the steaks over, using a sharp-edged broad metal spatula if necessary, to separate the flesh from the grill.

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    Grill to mark the second side, 3 to 4 minutes; brush the top side with a small amount of garlic oil, and lower heat to medium.

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    If the flesh is not sticking, you can make crosshatch grill marks if you wish: lift the steak after 3 minutes, rotate it 90 degrees or so in relation to the grill rack, then lower it on the same side.

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    When the second side has grilled for 4 minutes or more, check for doneness by feel and sight: when the exterior flakes and the center of the steak is opaque but moist (push aside the flesh with a knife blade to see inside), remove steaks to a platter.

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    Sprinkle with salt and drizzle with garlic oil.

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    Serve right away with sauce on the side, or top with spoonfuls of salsa verde, or drizzle salmoriglio, or dress with just a plain slice of lemon and some extra-virgin olive oil.

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    Here are my basic preparations for all fish or shellfish before grilling.

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    Theyre useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:

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    First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.

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    For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt.

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    Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices.

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    The oil can be refrigerated for a week or more.

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    Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces.

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    Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branchessuch as thyme, bay leaves, or rosemary.

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    Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).

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    Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.

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    Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).

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    Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes.

29. 29

    Thorough searing minimizes sticking.

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    For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.

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    Keep garlic oil handy, and drizzle or brush on seafood sparingly while grillingusually on turning the pieces.

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    Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.

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    Grill simple garnishes and accompaniments for seafood at the same time.

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    I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally.

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    Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.

36. 36

    Cooked Carrot Salad with Pine Nuts and Golden Raisins (page 45), Scallion and Asparagus Salad (page 35), or Eggplant allUccelletto (Poached Eggplant with Vinegar, Garlic, and Mint; page 252) would be an ideal accompaniment for grilled cod.

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    Just a few steps from my kitchen is the door to a shady terrazzo where we relax and eat many of our summer meals.

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    On one wall is a beautiful old-fashioned brick fireplace for cooking meats over wood coals.

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    But often, I have to confess, I do my everyday grilling on a convenient gas grill with adjustable burners.

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    And usually I grill fish or shellfishits always quick, and my family loves it.

41. 41

    Here are my basic preparations for all fish or shellfish before grilling.

42. 42

    Theyre useful for either gas or charcoal grills, although every grill differs in heat output and cooking times:

43. 43

    First, make plenty of garlic-infused oil, ahead of time, to flavor all fish and shellfish, including clams, mussels, and oysters in the shell.

44. 44

    For one cup of oil, drop 1/4 cup of sliced garlic in 1 cup extra-virgin olive oil with 1/4 teaspoon salt.

45. 45

    Let the oil infuse for 1/2 hour to 1 hour before using; then remove the garlic slices.

46. 46

    The oil can be refrigerated for a week or more.

47. 47

    Marinate the seafood in garlic oil: pour just enough oil over to coat; toss and turn to oil all surfaces.

48. 48

    Toss in some of the garlic slices if the garlic oil is freshly made, or a few newly cut slices, as well as fresh herb stems or branchessuch as thyme, bay leaves, or rosemary.

49. 49

    Marinate all fish for an hour or two if possible before grilling, or even overnight (refrigerated, of course).

50. 50

    Clean and scrape the grill rack well, and get it intensely hot over high heat or hot piled coals before putting on the fish.

51. 51

    Grease the hot grill rack lightly before putting on food, with an oiled paper towel, or a piece of cured pork skin from prosciutto end (page 129).

52. 52

    Sear fish without turning until deeply marked by the grill, anywhere from 2 to 5 minutes.

53. 53

    Thorough searing minimizes sticking.

54. 54

    For large fish or steaks, initially cook over high heat, then, halfway through, lower heat to medium; for smaller pieces, lower the heat (or spread the coals) and cook only over medium heat.

55. 55

    Keep garlic oil handy, and drizzle or brush on seafood sparingly while grillingusually on turning the pieces.

56. 56

    Avoid spilling any oil onto the lava rocks or coals and starting smoky, bad-tasting flare-ups.

57. 57

    Grill simple garnishes and accompaniments for seafood at the same time.

58. 58

    I grill rounds of lemon on the rack alongside my fish or shellfish, until nicely caramelized, 5 minutes or more, turning them occasionally.

59. 59

    Another favorite: brush slices of country bread with garlic oil, and mark well on both sides (over a cool section of the grill), to serve with the fish.

No additional tips available.