Entree: Antarctica – Northern Culinary Region – Grilled Antarctic Cod (Charred firm white fish fillets seasoned with citrus and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 cod fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tbsp (9 g) capers, drained
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chopped fresh parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 lb (450 g) baby potatoes, halved
- 2 tbsp (30 ml) unsalted butter (for potatoes)
- 1 tbsp (15 ml) chopped chives
- Lemon wedges for serving

Instructions

1. Preheat a grill or heavy grill pan to medium-high and oil the grates lightly.
2. Pat cod fillets dry, brush both sides with olive oil, and season with kosher salt and black pepper.
3. Grill fillets 3–4 minutes per side (depending on thickness) until opaque through and just flaking; remove and keep warm.
4. While fish grills, melt 3 tbsp (45 g) butter in a small skillet over medium heat, stir in lemon juice, lemon zest, capers, minced garlic, and chopped parsley; warm briefly and adjust seasoning.
5. Steam or boil baby potatoes until tender, about 10–12 minutes, drain, toss with 2 tbsp (30 ml) butter and chopped chives, season to taste.
6. Plate a portion of potatoes, top with a grilled cod fillet, spoon the lemon-caper herb butter over the fish, and serve with lemon wedges.