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Skillet BBQ with Cod

  • Author: Heather Carey, MS
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: seafood
  • Method: grill


It’s easy to make this one pan dish that cooks on the grill rather than the oven.


Units Scale

2 pints cherry tomatoes
1 red onion, thinly sliced
4 cloves garlic, pressed
2 14ounce cans of artichoke hearts, rinsed
1/2 cup kalamata olives
1/2 cup caper berries, rinsed
1/4 cup extra virgin olive oil
1/4 cup dry white wine (or sherry if you don’t have wine)
salt and pepper
1 1/2 pounds firm white fish, such as cod or monkfish
1 lemon, sliced thin
crusty whole grain bread


  1. Preheat your grill to medium-high heat.
  2. Combine the tomatoes, onion, garlic, artichokes, olives, capers, olive oil, and white wine in a rimmed, oven-proof saute pan. Season with salt and pepper and toss together.
  3. Season the fish with salt and pepper and place on top of the tomato mixture. Place the lemon slices on top of the fish.
  4. Place the pan on the grill and cover the grill (do not cover the pan). Cook until the fish is opaque throughout, about 20 minutes. Serve immediately with whole-grain bread to dip.

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