Grilled Cod Verzacruz

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • Olive oil: 2 tbsp
  • Onion, finely chopped: 1
  • Garlic cloves, minced: 2
  • Dry white wine: 1/2 cup
  • Plum tomatoes, coarsely chopped: 1 lb
  • Pitted green olives: 10
  • Pitted Kalamata olives, coarsely chopped: 10
  • Jalapeno pepper, minced: 1
  • Dried oregano: 1 tsp
  • Salt: 1/4 tsp
  • Cod fillets: 4 (6oz)


  1. To make the sauce, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine; bring to a boil. Reduce the heat and simmer until the wine is almost evaporated, about 2 minutes. Add the tomatoes, olives, jalapeno, oregano, capers, and salt. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sauce is thickened and the flavors are blended, about 15 minutes.
  2. Turn the temperature to 430ºF and preheat the grill. Sprinkle the fillets with salt and pepper. Place the fillets on the grill plate in open mode and grill until just opaque in the center, about 5 minutes per side. Serve with the sauce.

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