Why You’ll Love This Grilled Cod with Citrus Slaw

• It’s a true texture celebration. You get the tender, flaky cod against the super-crisp, refreshing crunch of the slaw in every single bite. It’s a contrast that never gets old and keeps your palate excited from start to finish.
• The flavor balance is spot-on. The mild, buttery fish is the perfect canvas for the zesty, slightly sweet, and tangy slaw. It’s a harmony of flavors that feels sophisticated but is honestly so simple to achieve.
• It’s incredibly quick and light. From grill to plate in under 30 minutes, this meal proves that healthy eating doesn’t have to be complicated or time-consuming. It’s the kind of food that leaves you feeling energized and satisfied, not stuffed.
• It’s endlessly adaptable. Not a fan of cod? Swap it for halibut or salmon. Want a bit more heat? Add a pinch of chili flakes to the slaw. This recipe is a wonderful template you can make your own.

Ingredients & Tools

• 4 cod fillets (about 150-180 g each), skinless
• 2 tbsp olive oil, plus extra for brushing
• 1 large lemon, zest and juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ of a small red cabbage, very thinly sliced (about 250 g)
• 2 large carrots, julienned or grated
• 1 orange, segmented (supremes)
• 1 grapefruit, segmented (supremes)
• ¼ cup fresh cilantro or parsley, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar

Tools: A grill (or grill pan), a sharp knife, a large bowl for the slaw, a small bowl for the marinade/dressing, a microplane or zester.

The quality of your fish is key here—look for firm, glossy fillets with a fresh, sea-breeze smell. For the slaw, taking the extra minute to segment the citrus (removing the membrane) makes a world of difference, transforming it from a good side to an absolutely stellar one. A little goes a long way!

Serves: 4 | Prep Time: 20 minutes | Cook Time: 8-10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Pat that fish dry! This is the single most important step for getting a beautiful sear and not having your cod steam or stick to the grill. Use a paper towel and really press down to absorb all surface moisture.
• What does “segmenting citrus” mean? It sounds fancy, but it’s just cutting the orange and grapefruit into neat, membrane-free pieces. You slice off the peel and then carefully cut the segments out from between the white membranes. It eliminates bitterness and gives you pure, juicy bursts of flavor.
• Don’t skip the resting time. After you season the cod, let it sit for about 10 minutes at room temperature. This allows the salt to penetrate and season the fish all the way through, and it helps it cook more evenly.
• Make the slaw first. Honestly, do this. While the fish is resting, you can assemble the slaw. This gives the vegetables a chance to soften slightly and the flavors a chance to meld together, resulting in a much more cohesive and delicious side.

How to Make Grilled Cod with Citrus Slaw

Serving Suggestions

Complementary Dishes

• Herb-Infused Quinoa — A light, fluffy quinoa tossed with chopped dill and chives provides a lovely, protein-packed base that soaks up any extra dressing from the slaw beautifully.
• Grilled Asparagus Spears — Toss asparagus in olive oil, salt, and pepper and throw them on the grill alongside the cod for the last 5-6 minutes. Their smoky, earthy flavor is a perfect match.
• Crusty Bread with Herbed Butter — For a more substantial meal, a slice of warm, crusty bread is ideal for mopping up every last bit of the citrusy juices left on the plate.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in this wine mirror the flavors in the slaw and cut through the richness of the fish flawlessly.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and acts as a palate cleanser between bites.
• A Light Pale Ale — The slight bitterness of a good pale ale can stand up to the smoky paprika and balance the sweetness of the citrus.

Something Sweet

• Lemon Sorbet — A scoop of tart, clean lemon sorbet continues the citrus theme and provides a light, refreshing end to the meal.
• Almond Shortbread Cookies — The buttery, nutty flavor of these simple cookies is a lovely, subtle contrast to the bright main course.
• Fresh Berry Salad with Mint — Just a bowl of mixed berries with a hint of mint and a drizzle of honey feels like a natural, healthy progression.

Top Mistakes to Avoid

• Mistake: Moving the fish too soon. If you try to flip the cod before it’s properly seared, it will tear and stick to the grill. Be patient and wait for it to release naturally.
• Mistake: Overcooking the cod. Cod cooks quickly and becomes dry and rubbery if left on the heat for too long. It’s better to slightly undercook it, as it will continue to cook from residual heat after being removed from the grill.
• Mistake> Dressing the slaw hours in advance. While letting it sit for 20-30 minutes is great, doing it too far ahead will make the cabbage soggy and wilted. You want that crunch!
• Mistake: Skipping the citrus supremes. I know, it’s an extra step. But biting into a piece of bitter membrane can really throw off the whole dish. Taking the time to segment is worth it.

Expert Tips

• Tip: Use a fish spatula. This thin, slotted spatula is a game-changer for flipping delicate fish. It slides right under the fillet without breaking it, giving you much more control.
• Tip> Massage the cabbage. After you add the dressing to the slaw, use your (clean) hands to gently massage the cabbage for a minute. This helps to soften it just a touch and allows it to absorb the dressing more effectively.
• Tip: Add an extra flavor bomb. Just before serving, sprinkle a tablespoon of toasted sesame seeds or chopped, toasted almonds over the slaw. The nutty crunch adds another wonderful layer of texture and flavor.
• Tip: Check for doneness with a thermometer. For absolute precision, the cod is perfectly cooked when an instant-read thermometer inserted into the thickest part reads 63°C (145°F). This takes the guesswork out completely.

FAQs

Can I make this recipe if I don’t have a grill?
Absolutely! A grill pan on your stovetop will work wonderfully and still give you those desirable grill marks. You can also pan-sear the cod in a regular non-stick or cast-iron skillet with a little oil over medium-high heat. Just follow the same cooking times—sear without moving for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes. The result will be just as delicious.

What other fish can I use instead of cod?
Cod is fantastic, but this recipe is very versatile. Halibut, haddock, or sea bass would be excellent direct substitutes. If you want a richer fish, salmon works beautifully—just note that it may take a minute or two longer to cook through depending on the thickness. The key is to choose a firm-fleshed fish that can hold up on the grill.

How far in advance can I prepare the slaw?
You can slice the cabbage and carrots and segment the citrus a few hours ahead of time. Store them separately in airtight containers in the fridge. I’d recommend mixing the dressing and tossing everything together no more than 30 minutes before you plan to eat. This keeps the slaw crisp and prevents it from becoming watery.

My cod always falls apart on the grill. What am I doing wrong?
This usually comes down to two things: the grill isn’t hot enough, or the fish is too wet. Make sure your grill is properly preheated so it sears the outside quickly, creating a crust that holds the fish together. And don’t forget that crucial step of patting the fillets completely dry with paper towels before marinating!

Is there a substitute for the honey in the slaw dressing?
Of course! Maple syrup is a great one-to-one substitute. If you want to avoid sweeteners altogether, you could try a teaspoon of orange juice concentrate for a natural sweetness, or simply leave it out—the dressing will be more tart, but still very refreshing.