Insanely Good Grilled Cajun Garlic Butter Cod

This Grilled Cajun Garlic Butter Cod is the only recipe you will need this summer! The cod is tender and juicy and the flavor is spicy and buttery, it’s insanely delicious!

Grilling seafood is an incredible way to infuse flavor and get great texture. Try Salmon, Shrimp and Scallops, all on the grill!

Grilled Cajun Garlic Butter Cod

The moment I had my first bite of this grilled cod, I knew I had tasted something epic. I had to put that it was insanely good because anything less wouldn’t have done this dish justice. Similar to my Baked Cod Recipe, grilling the fish adds another layer of texture and flavor that kicks it up a notch. The buttery garlic sauce bastes the fish in an intense flavor that also adds moisture, perfect for grilling.

Summer is coming and with it the grilling season. I love being able to make dinner outside. It doesn’t heat up my kitchen and I can leave any smells outside as well. It frees up the oven if I do need it to make killer side dishes like Stick of Butter Rice or Sweet Potato fries. This cajun butter grilled cod could not be easier and is the perfect recipe if you are a beginner or a pro. This will grill up perfectly and taste fantastic! Be prepared to impress!

What You Need For Grilled Cod

Yes, it’s a mouthful of a title but just reading it makes my mouth water. This is definitely insanely good!

• Cod filet: You can use fresh or frozen for this recipe.
• Salt and pepper: Add to taste
• Butter melted: Butter is flavorful and the vehicle for the seasonings.
• Olive oil: With a higher smoke temperature, it helps prevent the outside from burning before the inside is done.
• Cajun Seasoning: Use your favorite or this is the one I used.
• Garlic Cloves: Mince your garlic.

Here is How to Grill Cajun Cod

Grilling is easy and a great way to cook all sorts of meats.

1. Prep: Preheat the grill to 400 degrees. Salt and pepper the cod.
2. Marinade: In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
3. Season: Brush on each side of the cod and place on a well-oiled grill.
4. Grill: Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.

All the Facts about Cod

Cod is beautiful white fish that is a favorite for many reasons, it’s sturdy, non-fishy mild-flavored fish that is ideal for adding lots of flavors and holds up to grilling, frying, and baking.

• What To Look For When Buying Cod: When buying fresh, look for cod fillets. This is will the largest part of the fish, free from bones and scales. Look for firm flesh that is translucent to light pink in color. It should not have any strong odors or weeping fluids. Buying Frozen is a great option too. Look for fish that has been processed fresh and frozen quickly for the best quality.
• Why Is Cod A Good Beginner Fish? If you are just starting out eating more fish and or cooking it, white fish is one of the best fishes to start with. They are a forgiving fish, with mild flavors that won’t overpower the taste buds. Cod is the choice of many recipes because it doesn’t fall apart as easily as some other seafood can. This makes it perfect for Fish and Chips and Fish Tacos.
• Good For You: Cod is a nutritious source of lean protein that is full of vitamins and minerals. Super low in trace mercury, it’s a favorite for every diet.
• Internal Temperature: Cod should be cooked till the internal temperature registers 130 degrees. It should be opaque and flake easily with a fork.

The Best Grilled Cod Tips

Cajun spice is the perfect blend of spices that give a ton of flavor with just a bit of spice.

• Prepare The Grill: One of the most important things you must do before every grill is to clean it. It prevents your food from sticking and protects foods from cross flavors and contamination. Heat your grill on high for several minutes. Then using a grill brush clean off the grill grate.
• Oil It: Using tongs, take a folded wad of paper towel that has been dipped in oil and grease the grill grates lightly. This will help keep the fish from sticking.
• Save Marinade: Before basting the fish, be sure to reserve some in a separate bowl. You do not want to use marinade that has been in contact with the raw fish. And you want to make sure you have some leftover marinade to brush on with a clean brush at the end. It is quite magical.

What to Serve with Your Cajun Garlic Butter Cod

This is a full-flavored dish with a bold taste, but a light flakey texture. It goes ideally with vegetables and fruit. Round it out a good carb and you have a superb dinner for any day of the week!

Side Dishes

Grilled Asparagus Recipe

Salads

Copycat Olive Garden Salad

Salads

Creamy Grape Salad Recipe

Side Dishes

30 minute Asiago Cheese Rolls

More Seafood Recipes to Try

We have all heard the advice, we need to be eating more fish. How much we should be getting a week is always changing but the fact that we should be eating more is still a fact. Many are scared off by fish, simply because they feel it’s too hard to cook it just right.  But that couldn’t be farther from the truth. Cooking seafood is relatively easy, and when you have a dynamite recipe to add flavor and texture, you’ll be cooking it every night! Try these scrumptious tried and true recipes to get more seafood in your diet.

Dinner

Easiest Crab Cakes

Dinner

15 minute Garlic Shrimp Stir Fry

Dinner

Incredible Lobster Mac and Cheese

Dinner

Amazing Creamy Tuscan Garlic Scallops

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Grilled Cod

This Grilled Cajun Garlic Butter Cod is the only recipe you will need this summer! The cod is tender and juicy and the flavor is spicy and buttery, it's insanely delicious!

Course Dinner, Main Course

Cuisine American

Keyword grilled cod, grilled cod recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Calories 233kcal

Author Alyssa Rivers

Ingredients

• 1 pound cod filet
• salt and pepper
• 1/4 cup butter melted
• 1 Tablespoon olive oil
• 1 Tablespoon Cajun Seasoning
• 2 cloves garlic minced

Instructions

• Preheat the grill to 400 degrees. Salt and pepper the cod.
  
• In a small bowl add the butter, cajun seasoning, olive oil, and garlic. Reserve half of the marinade.
• Brush on each side of the cod and place on a well oiled grill.
  
• Let it cook for 4-5 minutes. Carefully flip and cook the other side for 4-5 minutes or until it reaches an internal temperature of 130 degrees and flakes easily. Brush the reserved marinade on the fish right at the end.

Nutrition

Calories: 233kcal | Carbohydrates: 1g | Protein: 21g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 164mg | Potassium: 518mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1262IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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Strawberry Cupcakes

Strawberry Cupcakes are made with fresh and freeze-dried strawberries to create an incredible burst of flavor. Pretty and pink, these cupcakes are sure to be the perfect treat!

Bright, sweet, and spilling over with the taste of summer, strawberries are a berry worth baking with. Try Muffins, Bread, and Salad to see what I mean about this incredible berry!

Decadent Strawberry Cupcakes

These decadent strawberry cupcakes begin with a light fluffy batter that raises up beautifully in the oven. With a hint of vanilla and the indulgent moisture and tang from the sour cream these strawberry cupcakes by themselves are hard to beat. Then we add the strawberries. Fresh, luscious, plump, ripe, red, berries. If that wasn’t enough I added an extra punch of flavor by adding freeze-dried berries that have been ground to a fine powder. Talk about WOW!

If you have not tried freeze-dried strawberries, this is the time to try them. They take take ripe, full flavored strawberries and freeze dry them so they are concentrated in taste with a crispy light melt in your mouth texture. These strawberry cupcakes are addicting. Adding them to the cupcakes is a stroke of genius really. It gives you so much more strawberry flavor than you could ever imagine without adding bulk, or moisture. These are perfect in every way!

What You Need For Strawberry Cupcakes

Light and fluffy and pretty in pink these strawberry cupcakes are absolutely heavenly. They are light and fluffy with all the flavor!

• Flour: All-purpose or unbleached flour will work perfectly.
• Salt: Adds balance to the cupcakes
• Baking powder: Provides the rising agent.
• Baking soda: Also helps the cupcakes be light and fluffy.
• Unsalted Butter: At room temperature or softened.
• Granulated sugar: Adds the sweetness
• Egg: Room temperature
• Vanilla extract: Beautiful flavor
• Sour cream: Adds moisture and a slight tang that is awesome.
• Freeze-dried strawberries blended into powder: Instesnifies the strawberry flavor without adding moisture.
• Fresh strawberries diced: Dice up small for easier mixing and eating.

Strawberry Frosting Ingredients

• Unsalted butter: softened or room temperature
• Powdered sugar: Always a good choice for incredible frosting.
• Pinch of salt: Just to balance the sweet.
• Heavy cream: Do not use low fat.
• Freeze-dried strawberries blended to powder: Adds a sweet-tart punch of flavor.
• Fresh strawberries for topping: Chopped, or diced.

How to Make Strawberry Cupcakes

The secret ingredient of freeze dried strawberries gives in intense strawberry flavor you are going to love. The color and strawberry flavor is out of this world!

1. Preheat: Preheat the oven to 350 and line a muffin pan with cupcake liners and set aside.
2. Dry Ingredients: Sift together flour, baking powder, baking soda, and salt and set aside.
3. Cream: In another bowl, cream together the butter and sugar.
4. Mix: Add the egg, vanilla, and sour cream and mix until combined.
5. Freeze-dried strawberries: The freeze-dried strawberries can be crushed to powder using a food processor, blender, or coffee grinder. If you don’t have any of those on hand, you can put them in a ziplock bag and use a rolling pin to crush them as fine as possible. Fold them into the batter.
6. Combine: Add the dry ingredients to the wet and mix until just combined. Fold in the fresh strawberries by hand. The batter will be quite thick!
7. Fill: Using a large cookie scoop or two large spoons, fill 12 cups just over ¾ full of batter.
8. Bake: Bake for 20-25 minutes, until a toothpick, comes out clean and the tops of the cupcakes spring back when touched. Allow to cool completely before frosting.

Yummy Strawberry Frosting

These are decadent and delicious! You are going to love how easy this frosting is to make and top it off with a sliced strawberry to make the best cupcakes ever!

1. Cream: Beat butter by itself on medium until light and fluffy.
2. Mix: Add the powdered sugar and salt and mix on low until combined. Add the cream 1 tablespoon at a time until the frosting begins to get creamy and not too stiff.
3. More Flavor: Add the freeze-dried strawberry powder to the frosting and mix until smooth.
4. Pipe: Use a large star tip in a pastry bag to pipe the frosting onto the cupcakes. Cut the fresh strawberries in half lengthwise and top each cupcake with half a strawberry.

The Best Strawberry Cupcake Tips

These strawberry cupcakes are perfect for a party, shower or brunch. The bright pink is the prettiest and draws the crowd in, the taste will make them inhale these delicate cupcakes.

• Sift: Sifting the dry ingredients together is important. This takes out any clumps and will allow the batter to be smooth and thoroughly mixed.
• Room Temperature Dairy: Eggs, butter, sour cream, all should be at room temperature before adding to the mix. Many are tempted to skip this because of time, don’t. Room temperature ingredients make sure the batter is smooth and all the ingredients are evenly incorporated. The result is a light, fluffy, ideal cupcake.
• Strawberries: Use the ripest, reddest, most sweet-tasting strawberries you can find. Dice the strawberries up into small pieces so they disperse evenly in the batter and you’ll also end up with strawberries in every bite.
• Freeze-Dried: Use a blender, coffee grinder, or a ziplock bag and a rolling pin to grind the strawberries into a fine powder. This adds flavor and color to the cupcakes.
• Frosting: If you do not have a pastry bag or piping tip, use a knife to spread the frosting on, or fill a ziplock bag and snip the tip-off one corner of the bat, to pipe frosting onto the cupcakes.
• Cool: Before frosting make sure the cupcakes are completely cooled. Add the sliced strawberries right before serving to keep them from drying out.
• More Pink: If you need more pink color, add a few drops of red food coloring to git it to the color you desire.

Storing Strawberry Cupcakes

These strawberry cupcakes are best served the day they are made. They will have the best taste and texture then.

• Storing: Store cupcakes at room temperature for 1-2 days or in the refrigerator for up to 5 days. The trickiest part is to not smash the frosting. If you have a cupcake Tupperware saver it is much easier. If you do not I use toothpicks to help keep the plastic wrap from smooshing the yummy frosting. Remove any fresh strawberries from the top before storing them.
• Frozen: Unfrosted strawberry cupcakes can be frozen for up to 3 months. Tightly wrap in plastic wrap and then place in a large freezer-safe sealable bag. When ready to use, thaw at room temperature and frost as desired.
• Frosting: The frosting can be made ahead of time up to 2 days. Store tightly sealed in the fridge.

More Sweet Strawberry Recipes to Love

Strawberries are a favorite around here. It is hard to keep them around long enough to add to anything because they get gobbled up so fast. Not complaining though. Strawberries are packed with vitamin C, antioxidants, and nutrients. They make a perfect snack, sweet dessert, or a great addition to the main course. If by chance you do need a way to use up your sweet luscious berries, give these tried and true a try.

Breakfast

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Salads

Triple Berry Kale Salad with Creamy Strawberry Poppyseed D…

Desserts

Strawberry Brownies

Salads

Strawberry Cheesecake Salad

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Strawberry Cupcakes

Strawberry Cupcakes are made with fresh and freeze-dried strawberries to create an incredible burst of flavor. Pretty and pink, these cupcakes are sure to be the perfect treat!

Course Dessert

Cuisine American

Keyword pink cupcakes, strawberry cupcakes

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 12 Cupcakes

Calories 442kcal

Author Alyssa Rivers

Ingredients

Cupcakes

• 1 ½ cups flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg room temp
• 1 teaspoon vanilla extract
• ¾ cup sour cream
• ½ cup freeze dried strawberries blended into powder
• ¾ cup fresh strawberries diced

Frosting

• 1 cup unsalted butter softened
• 2 ½ cup powdered sugar
• Pinch of salt
• 3-4 Tablespoons heavy cream
• 3 Tablespoons freeze dried strawberries blended to powder
• Fresh strawberries for topping

Instructions

Cupcakes

• Preheat the oven to 350 and line a muffin pan with cupcake liners and set aside.
• Sift together flour, baking powder, baking soda and salt and set aside.
• In another bowl, cream together the butter and sugar.
• Add the egg, vanilla, and sour cream and mix until combined.
• The freeze dried strawberries can be crushed to powder using a food processor, blender, or coffee grinder. If you don’t have any of those on hand, you can put them in a ziplock bag and use a rolling pin to crush them as fine as possible. Fold them into the batter.
• Add the dry ingredients to the wet and mix until just combined. Fold in the fresh strawberries by hand. The batter will be quite thick!
• Using a large cookie scoop or two large spoons, fill 12 cups just over ¾ full of batter.
• Bake for 20-25 minutes, until a toothpick comes out clean and the tops of the cupcakes spring back when touched. Allow to cool completely before frosting.

Frosting

• Beat butter by itself on medium until light and fluffy.
• Add the powdered sugar and salt and mix on low until combined. Add the cream 1 tablespoon at a time until the frosting begins to get creamy and not too stiff.
• Add the freeze dried strawberry powder to the frosting and mix until smooth.
• Use a large star tip in a pastry bag to pipe the frosting onto the cupcakes. Cut the fresh strawberries in half length wise and top each cupcake with half a strawberry.

Nutrition

Calories: 442kcal | Carbohydrates: 63g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 116mg | Potassium: 279mg | Fiber: 2g | Sugar: 47g | Vitamin A: 642IU | Vitamin C: 171mg | Calcium: 47mg | Iron: 4mg

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To Die For Cornbread Pancakes With Honey Butter Syrup

I am not joking when I say these are to die for Cornbread pancakes with honey butter syrup. These may well be the most amazing pancakes you will ever have!

Breakfast has to be one of the all-time favorite meals around, you can have it for breakfast, lunch, or dinner! Want more ideas, try French Toast, my Breakfast Casserole, or Pancakes!

Cornbread Pancakes

The other day I was having this amazing cornbread slathered in butter and honey, and I just knew I needed more of this flavor combo in my life. Thus these incredible cornbread pancakes and honey butter syrup were made. If I could have that same beautifully balanced taste and texture for breakfast, then I knew I could get up in the morning, and so could the kids. It would be totally worth it.

The extra bit of texture that cornmeal adds is insanely delicious, and topped with my version of a honey butter turned into syrup is absolutely divine. Your whole family is going to gobble these up. You might want to make a double batch, just incase. These cornbread pancakes are just different enough to become addicting, yet still have that traditional fluffy tender texture you love in a pancake. They are sweet, golden, and oh so good!

What You Need For Cornmeal Pancakes

If you love the flavor of honey and cornbread, your going to fall in love with these pancakes.

• Flour: All-purpose is all you need.
• Cornmeal: Look for fine ground cornmeal.
• Baking soda: This is a leavening agent to help them be fluffy.
• Baking powder: Together with the soda, you will get that nice rise.
• Sugar: A nice little bit of sweetness.
• Salt: Balances the sweet.
• Buttermilk: Make your own if you do not have any on hand.
• Egg: Room temperature eggs work the best for mixing.
• Melted butter. Flavor and goodness in the butter.

How to Make Homemade Syrup

• Honey: Use good quality honey you love.
• Butter: Adds flavor and helps it become pourable.
• Vanilla: Flavor enhancer.

How to Make Cornbread Pancakes with Syrup

Super simple and quick you can have these on the table in no time! Cornbread pancakes are a family favorite!

1. Pancakes: Preheat a medium non-stick pan on medium/high heat. In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl whisk the buttermilk, egg, and melted butter. Add the liquid mixture to the dry one and combine them together. Spray the pan and pour in ⅓ cup of the mixture. Cook for 2-3 mins on each side or until golden.
2. Syrup: To make the syrup- In a small saucepan add the honey, butter, and vanilla. Whisk over medium/low heat for 5-7 mins until everything is melted. Remove from the heat and let it sit to thicken.

Tips For the Best Cornmeal Pancakes and Honey Syrup

If you want to make sure you get fluffy pancakes every time, then remember these few tips.

• Start with The Syrup: Make the syrup first and let it sit to thicken while you make the pancakes. This way your pancakes are not getting cold while you are making the syrup.
• Do Not Combine Till Ready To Cook: Do not combine the wet and the dry ingredients together till you are ready to cook the pancakes. Once you mix the buttermilk with the baking soda and powder it begins its chemical reaction which will allow the pancakes to fluff. The longer they sit the less of a rise you’ll get in your pancakes. You want to cook the pancakes immediately after combining the ingredients.
• Do not over mix: You want to just stir till the ingredients are combined. Over mixing will also knock the fluff out.
• Use Buttermilk: Buttermilk not only gives you that classic bit of tanginess in your pancakes but you need it to combine with the baking soda. When they combine they create those classic air bubbles that create light and incredibly delicious pancakes. You can make your own here.
• Variations: You can make these savory by adding paprika, chili powder, jalapenos, or green chilies to the mix and serve with salsa, sour cream, and cheese.

More Toppings to Try

The honey butter syrup is truly heavenly. The vanilla balances the flavors and the butter and honey melt together in the most beautiful way. It is so delicious. But there are many options for serving these incredible cornmeal pancakes. Get creative and have fun with the toppings. It makes it fun for the whole family to be able to customize to their likings. From spreads to syrups these cornmeal pancakes go with just about anything.

Breakfast

To Die For Homemade Buttermilk Syrup

Dressings, Sauces, and Dips

Homemade Maple Syrup

Dressings, Sauces, and Dips

Cinnamon Honey Butter (Texas Roadhouse Copycat)

Dressings, Sauces, and Dips

Homemade Strawberry Jam

Storing These Pancakes for Next Time

Super easy to double up, these will store perfectly to have all week long.

• Freeze: I love to make a double batch or maybe even three and freeze the extras. Once cooled freeze the pancakes in a freezer-safe plastic bag that seals tightly. Remove as much air as possible from the bag. These will keep for up to 3 months. When ready to use. Take out what you need for breakfast and pop in the microwave for a minute or less and then toast to crisp.
• Syrup: Keep leftover syrup in the fridge, tightly sealed for up to 2 weeks. Microwave to rewarm and serve.

More Breakfast Loving Recipes

From savory to sweet, breakfast can meet the need of everyone. If you need a fast and quick recipe for a busy weekday or have time for a more indulgent lazy breakfast on the weekend, I have a recipe for that. A great breakfast will start the whole day off right! And do not forget breakfast isn’t just for morning time either, I serve breakfast all the time for dinner. It’s a favorite around here. When you need a good recipe start here.

Breakfast

English Muffin Breakfast Sandwiches

Breakfast

Incredible Blueberry Buttermilk Breakfast Cake

Breakfast

Overnight Oats

Dinner

Eggs Benedict with Hollandaise Sauce

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To Die For Cornbread Pancakes with Honey Butter Syrup

I am not joking when I say these are to die for Cornbread pancakes with honey butter syrup. These may well be the most amazing pancakes you will ever have!

Course Breakfast

Cuisine American

Keyword cornbread pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 831kcal

Author Alyssa Rivers

Ingredients

• 3/4 cup flour
• 3/4 cup cornmeal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 3 tablespoons melted butter

For the Syrup

• 1 cup honey
• 1/2 cup butter
• 1 teaspoon vanilla

Instructions

• Preheat a medium non-stick pan on medium/high heat. In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl whisk the buttermilk, egg, and melted butter.
• Add the liquid mixture to the dry one and combine them together. Spray the pan and pour in ⅓ cup of the mixture. Cook for 2-3 mins on each side or until golden.

Honey Butter Syrup

• In a small sauce pan add the honey, butter, and vanilla. Whisk over medium/low heat for 5-7 mins until everything is melted. Remove from the heat and let it sit to thicken.

Nutrition

Calories: 831kcal | Carbohydrates: 119g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1114mg | Potassium: 416mg | Fiber: 4g | Sugar: 79g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg

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