Cod With Roasted Chile Butter
Ingredients
- 3 dried guajillo* or 2 ancho chiles, stemmed and seeded
- 2 large or 4 small skinned lingcod or rock cod fillets (about 1 1/2 lbs. total) ⓘ
- About 1 tablespoon extra-virgin olive oil ⓘ
- About 1 teaspoon kosher salt ⓘ
- Pepper ⓘ
- 1/2 cup salted butter, softened
- 1 large garlic clove, minced ⓘ
- 1 tablespoon finely chopped cilantro ⓘ
- Lemon wedges ⓘ
Instructions
- Toast chiles in a dry frying pan over medium heat until fragrant. Put in a small bowl, cover with warm water, and soak 10 minutes. Drain and coarsely chop.
- While chiles soak, heat a grill to medium (350° to 400°). Tear two or four pieces of aluminum foil, each slightly larger than the fillet that will sit on it. Using a toothpick, poke holes 2 in. apart on foil. Rub fish all over with oil, season with salt and pepper, and set on foil sheets.
- Beat butter with a mixer until pale and fluffy. Add chiles, garlic, and cilantro.
- Grill fish on foil (close lid on gas grill) until firm and bouncy when poked, 8 to 10 minutes. (Or, cut to check; fish should be just opaque throughout.)
- Transfer fish to a platter. Immediately spoon about 1 tbsp. chile butter onto each small fillet or 2 tbsp. onto large ones. Season with a squeeze of lemon juice.
- *Both of these chiles are mild and fruity, but anchos are slightly hotter. If you're using guajillos and want your sauce to be a bit spicier, leave the seeds in one of the chiles.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
Contains
Milk
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).