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Grilled cod with avocado butter
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- Serves:
- 2
Mitch Tonk slathers grilled cod in an avocado and caper butter – great with curly kale or purple-sprouting broccoli, depending on the season
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Ingredients
For the cod
- 2 X 200g cod fillets, (ideally from the thicker head-end of the fish)
- 2 tbsp sea salt
- 2 tbsp Butter, melted
For the avocado butter
- 1 ripe avocado
- 1 Lemon, finely grated zest and juice
- 4 tbsp Butter, softened
- clove Garlic, crushed
- splash Worcestershire sauce, to taste
- splash Tabasco, to taste
- 1 tbsp capers, drained, roughly chopped
- 1 tsp chopped Dill
To serve
- steamed curly kale or purple sprouting broccoli
Method
1. For the cod: put the cod in a shallow dish or on a large plate and sprinkle over the sea salt.2. Leave to stand for 10 minutes - this will help to firm up the flesh and adds a meaty texture and saline flavour.
3. For the avocado butter: mash the avocado with the lemon zest and juice in a small bowl. Stir in the softened butter and garlic, and add Worcestershire sauce and Tabasco, to taste. Mix in the capers, dill and salt and pepper. Set aside.
4. Preheat the grill to hot.
5. To cook the cod: brush the cod with the melted butter and cook under the grill for 5 minutes. Remove the fish from the grill and spread some of the avocado butter over each piece, then grill for a further minute or so, or until cooked through.
6. Serve the grilled cod with the remaining avocado butter on the side and with steamed curly kale or purple-sprouting broccoli.
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