This Cajun Grilled Cod is an easy, healthy weeknight meal that is naturally whole30, keto and paleo friendly and low carb! Tasty and nourishing!
Pin Cajun Grilled Cod
Oh hey hello there! How do you feel about grilled cod fish?
Maybe you’ve only eaten air fried fish with cod. Maybe your ONLY foray into cod was fried and you didn’t even KNOW you could cook cod on the grill.
I was definitely in that camp.
But then I made cod scrambled eggs and I had A LOT of cod leftover and I pretty much had to figure out some way to use it up. <– Now you’re in the mind of a food blogger. We basically just make stuff up based on what leftovers we had.
So, my brain went, can you make grilled cod fillets?
And, my internet friends, YOU SURE AS HECK CAN.
Foil Packet Cod
Cooking cod in foil packets really SEALS in the moisture leaving you with this JUICY, flaky fish that might just be your new favorite way to cook it. Even in the winter, I’m imaging you bundled up in 4 sweaters, wearing Ugg boots (do people still wear those?) and whipping out some grilled cod recipes because you just cannot get enough.
That might be a stretch. BUT, maybe not. Stranger things HAVE happened.
How to Grill Cod
- Preheat your grill to medium high heat.
- Pat the cod dry with paper towel and sprinkle your seasonings on. Let that stand at room temp for 30 minutes to get that flavor in!
- Make tinfoil packets by placing two pieces of tinfoil on top of each other. Place the cod in the center and close the packets tightly.
- Grilled until the fish is flaky and opaque and reads 145 F on a thermometer. Let it rest for 5 minutes.
Now, let’s talk FLAVOR.
By itself, cod isn’t the most flavorful of fish, which means ya REALLY NEED to spice up its LIFE.
And, what better way to do that then with CAJUN seasoning? This was a RARE moment when Mr. FFF told me to use Cajun flavor that I ACTUALLY agreed with him.
Lemme just tell you, CAJUN grilled cod is everything. It’s smoky and spicy. The pepper slaw is tangy and creamy and the natural sweetness of the peppers balances out that Cajun HEAT that is dancing around your tongue.
It also makes this a little extra CAJUN because you can’t call a recipe “Cajun” without the holy trinity of Bell peppers, onions and celery you know.
Fun fact: you can also leave out the onion from the slaw if you want to make this a little more LOW FODMAP friendly. I did it when I made it for Mr. FFF since he can’t have onions and it was JUST as good.
What Cajun Seasoning to Use
For this recipe, I used a homemade Cajun seasoning blend that I found here. BUT you could use store bought too, like I did with the honey Cajun salmon. Just make sure you don’t add too much extra salt to the cod before cooking, just in case your seasoning is saltier than mine!
It’s a CAJUN INVASION up in here and your taste buds are HERE FOR IT.
I also shared the Cajun Grilled Cod recipe on Food Fanatic, so be sure to check it out there too!
Other Recipes You Might Like:
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 3 POINTS+: 5. OLD POINTS: 5
(per 1/4 of the recipe)
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