You can serve it with your favorite sides like Greek lemon rice and salad. But, I highly recommend you try it gyro-style, wrapped in warm pita and loaded with bright Mediterranean favorites. I show you exactly how we do this below, be sure to get all my tips! More seafood recipes: Greek Baked Cod; Sicilian Fish Stew; Easy Mediterranean Shrimp
I’d put “how to grill fish in a pan” up there among what I consider essential cooking skills like how to make a pot of rice, or how to turn a can of beans into a satisfying dinner (vegan chili anyone?) If you can learn how to make something like this pan grilled cod–and trust me, anyone can–you’ll have a tasty and healthy dinner in minutes any night of the week!
How to Make this Pan Grilled Cod
This grilled cod recipe takes very little work and only about 6 minutes to cook! You don’t even need to fire up the grill, a cast iron pan or non-stick skillet will work. Personally, I prefer cast iron because the fish gets more golden and crispy. To make it, we start by giving the fish fillets a quick spice rub. Cod has a delicate texture with a very slightly sweet flavor; you can’t go wrong with a quick spice rub to give it a bit of flavor. I chose oregano, coriander, cumin, and a hint of sumac (gives it some tang.) Feel free to play with other spice combinations to your liking.
Then, we grill the fish on medium-high heat in a lightly-oiled pan or skillet. It takes about 3 minutes or so on each side. I highly recommend that you make the lemon basil sauce to top the hot grilled fish; takes the flavor to a new level of delicious!
How do you Know the Grilled Fish is Ready?
With this grilled cod, grill time will vary depending on thickness of your fish fillets. Mine was about 1.5 inches thick. You are basically looking for the fish to have a nice golden crust on the outside. The flesh should also turn fully opaque and should flake easily with a fork.
How to Serve Grilled Cod, Gyro Style?
It’s totally cool if you just want to have this quick grilled cod with some Greek lemon rice along with Greek salad and some hummus for dinner. Or, for a gluten-free version, try this Grilled Cod with Pistachio-Herb Salsa. But, if you’re anything like me, you might like to serve it gyro-style. If you’re familiar with what “gyro style” means, think fish tacos but with warm pita and lots of Mediterranean fixings. You’ll need:
A few loaves of pita bread (or for low-carb, do large lettuce leaves to act as wraps) Tzatziki sauce 3-Ingredient Mediterranean Salad Pitted olives
What I typically do is set everything out buffet-style, or on a large tray or board, and let everyone assemble their own gyro sandwiches.
Prep and Make-Ahead Tips:
This pan-grilled fish is quick and is meant to be prepared fresh and enjoyed immediately. You can certainly prepare the gyro items the night before. Tzatziki sauce can be made and stored in tight-lid container in the fridge. You can also chop the Mediterranean salad ingredients and refrigerate in another container; for best results, do not mix the salad and hold off on dressing until closer to serving time.
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5 from 34 reviews
1 1/2 tsp dried oregano 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp garlic powder (optional) 1/2 tsp sumac
For Fish
Greek extra virgin olive oil (I used Private Reserve) 1.5 lb/ 680.4 g cod fillet (or another white fish fillet of your choice Kosher salt Black pepper
Lemon Basil Sauce
1/3 cup Greek extra virgin olive oil (use Private Reserve or Early Harvest) 1 large lemon, juice of 1 to 2 garlic cloves, minced 8 to 10 basil leaves, thinly chopped Salt and pepper
Fixings To Serve Gryro-Style
Lemon Wedges Greek pita bread (or lettuce wraps for low-carb option) Tzatziki Sauce Recipe 3-Ingredient Mediterranean Salad Recipe pitted marinated olives
