This Cajun Grilled Cod is an easy, healthy weeknight meal that is naturally whole30, keto and paleo friendly and low carb! Tasty and nourishing! Oh hey hello there! How do you feel about grilled cod fish? Maybe you’ve only eaten air fried fish with cod.
Flake the grilled cod in big pieces, and serve it in warm tortillas with your favorite taco ingredients (pico de gallo, mango salsa, avocado, slaw, or red onion would be tasty). Top with the cilantro yogurt sauce. Grilled Cod Sandwich. Add each grilled cod fillet to a bun, and spread a layer of the yogurt sauce on the inside of the top bun.
The best temperature for grilled cod is right around 400 degrees (medium-high heat). This will help the outside lightly sear without the inside overcooking. Use a Fish Spatula. Using a fish spatula (like this one) will help you turn and remove the fish without tearing it. Oil the Grill. Oiling the grill grates will help keep the fish from sticking.
Keto, low carb, and gluten free. Prepare: Position an oven rack in the middle of the oven, and preheat to 400 F. Pat cod fillets dry using paper towels. Sprinkle salt over both sides of each fillet. Set aside. Make Sauce: In an oven-safe pan ( Note 4 ), melt butter over medium heat, stirring constantly, less than a minute.