I came up with this recipe kind of on the fly. I had, yet again, thawed some cod and not used it. Then we had an unexpected guest for Sunday dinner. This was clearly a sign that I was to make use of the cod. That was fine. I wanted to do something healthy with it, but I wanted it to have some flavor to it as well. I'd seen some recipes that involved a creamy sauce. Despite my squeamishness about mixing dairy and seafood, I decided that I would give it a try. However, since it was supposed to be healthy, I was going to have to grill it. Aluminum foil was the solution to my problem. In the end, the recipe was mild but flavorful, and they matched decently with the other dishes I was serving that night.
Grilled Fish with a Creamy Mustard Sauce (Serves 3 - 4, approx. $3.02/person)
1 package flash-frozen cod fillets, thawed (about 4 fillets)
1 onion, sliced
4 tablespoons minced jarred garlic
4 tablespoons minced jarred ginger
2/3 cup nonfat plain yogurt
4 tablespoons country-style Dijon mustard
- Aluminum foil
- Preheat your grill to medium high.
- Spread out four pieces of aluminum foil, each big enough to hold one fillet and a bit of aromatics.
- Divide your onion, garlic and ginger equally between the four pieces of foil and place in the center of the foil.
- In a medium bowl, mix up your yogurt and mustard.
- Dredge each piece of fish thoroughly in the yogurt and mustard mixture.
- Place atop the aromatics in the middle of the foil.
- If there is leftover sauce, spoon equally over the fish.
- Seal the pieces of foil.
- Grill over medium-high heat for 5 minutes per side.