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Grilled Citrus Chipotle Icelandic Cod

Serves 4


    Cedar-plank grilling is an exceptional way to cook fish without fear of overcooking. Hints of wood smoke penetrate the flesh to add depth while retaining moisture. Cod is commonly available already smoked in many stores, but it can often taste oversalted and dry. Our version suggests using fresh cod from Iceland; grilling on soaked cedar provides smoky overtones while keeping it moist and tasty. Delicious with a new-potato salad and grilled veggies.


    Best beer? With the smoky chipotle and orange glaze, this dish is delicious paired with a fresh honey lager or crisp pilsner.

    Shake up your cedar plank

    Cedar-plank grilling can provide variety by soaking planks in liquids other than water. Options such as beer, cider, wine, or sake infuse subtle and intriguing hints of flavour to whatever you’re grilling.


    Grilled Citrus Chipotle Icelandic Cod


      • 1 lb (450 g) boneless Icelandic cod loin or fillets
      • 1 tsp (5 mL) cumin seeds
      • 1 tsp (5 mL) fennel seeds
      • 1/2 tsp (2 mL) flaked sea salt
      • 2 navel oranges, divided
      • 1 Tbsp (15 mL) grapeseed oil
      • 1 Tbsp (15 mL) maple syrup
      • 2 tsp (10 mL) liquid from can of chipotle chilies
      • Freshly ground black pepper


      Per serving:

      • calories166
      • protein21 g
      • total fat 5 g
        • sat. fat0 g
      • total carbohydrates9 g
        • sugars7 g
        • fibre0 g
      • sodium375 mg



      About 4 hours before cooking, place 10 inch (25 cm) cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep it submerged. While wood soaks, cut cod into 4 or 8 even-sized pieces. Place on small baking sheet.


      With mortar and pestle, grind cumin and fennel seeds and salt until fine. Transfer to small bowl. Whisk in juice from 1 orange, oil, syrup, and chipotle liquid. Evenly brush over cod pieces.


      Preheat barbecue to 350 F (180 C). On soaked cedar plank, place cod pieces, evenly spaced apart. Thinly slice remaining orange into rounds and arrange on top of cod. Place plank on grill and close lid. Barbecue cod for 20 to 25 minutes, depending on thickness of flesh. Keep a spray bottle with water handy to put out any flare-ups from the wood plank. You want the wood to smoke—not catch fire. Avoid spraying water directly on fish. Fish is done when it flakes easily with a fork and its centre is almost no longer translucent. Remove plank and cod from grill using long spatula and place on baking sheet.



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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.