This Cajun Grilled Cod is a flaky, flavorful nod to New Orleans that’s perfect for a quick weeknight dinner!
Confession time—I’ve never been a seafood enthusiast. It took years before I even dared to taste lobster because it looked like a giant bug, and I don’t eat bugs. And let’s not even mention calamari. Shrimp? Okay, sure, as long as I don’t think about what they eat. Crab? Okay, once in a while, but in crab cake form. But white, flaky fish like cod? That’s always been in my comfort zone, and thankfully, my kids are on board with it, too.
That said, the whole microplastics-in-fish issue has had me rethinking seafood lately. Luckily, I found a sustainable farm-raised fish brand that lets me enjoy cod without the guilt or worry. Since then, fish has become a weekly staple, and this Cajun grilled cod recipe is one of my absolute favorites. With my New Orleans roots, I’m always looking for ways to bring that bold, spicy Cajun flavor to the table, and this dish delivers every time.
Bold, smoky, and just the right amount of spicy, it’s no stretch to say that this recipe is packed with flavor. The Cajun seasoning brings some heat and depth. It’s a spice mix that’s just plain perfect for the grill. However, my favorite bit about this recipe is the slaw. It’s a delicious counterbalance of crunchy, tangy, and refreshing. Together, they create a simple yet satisfying dish that feels like a taste of New Orleans.
Is Cajun Grilled Cod Healthy?
Yes, and here’s why. Cod is a lean, high-protein fish loaded with omega-3 fatty acids and vitamins like D and B12. Plus, the slaw adds a colorful mix of veggies, giving you a dose of fiber, vitamins, and minerals. Overall, this recipe checks all the boxes for a wholesome meal, though if you’re Paleo, use a Paleo-friendly mayo for the slaw.
Why Use Tinfoil Packets For Grilling Cod?
While hearty fish like grouper and mahi mahi can handle a grilling session, cod is more finicky. It’s delicate, easy to overcook, and sticks to the grill. Trust me, I’ve tried. I’m not saying you can’t make cod on your trusty Weber, but it’s not always worth the effort. That’s where tinfoil packets come in.
Sealing the cod in foil locks in moisture, keeping the fish tender and flaky, while the olive oil and Cajun seasoning do their thing. Tinfoil packets are pretty much a foolproof way to get perfectly cooked fish every time! No flipping required!
How To Make Ahead And Store
You can definitely prep the cod and slaw ahead. Season the cod, wrap it in foil, and keep it in the fridge until you’re ready to fire up the grill. The slaw can be made up to 1 day ahead. However, I wouldn’t add the parsley until right before serving (to keep it fresh). Leftovers should keep in the fridge for up to 2 days.
Serving Suggestions
Cajun grilled cod pairs nicely with Crispy Baked Sweet Potato Fries—it’s a sweet contrast to the spicy fish! Or lean into the southern flavor with Cajun Fries or a Cajun Cauliflower Tater Tots Casserole! And since the grill is already fired up, serve the cod with a side of Grilled Romaine Salad for a lighter option.
Recipe
Ingredients
- 1 pound fresh atlantic cod (4 fillets)
- 2 1/2 teaspoons Cajun Seasoning
- Pinch of salt
- 4 teaspoons olive oil
For the Slaw:
- 2 tablespoons mayonnaise (Paleo-friendly if needed)
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon sea salt
- 1/2 green bell pepper very thinly sliced
- 1/2 red bell pepper very thinly sliced
- 1 rib celery heart very thinly sliced
- 1/8 large onion very thinly sliced
- 1 tablespoon fresh chopped parsley packed
Instructions
- Preheat your grill to medium-high.
- Pat the cod dry with a paper towel. Sprinkle with the Cajun seasoning and sea salt and let stand for 30 minutes at room temperature.
- Make 4 tinfoil packets by placing two pieces of tinfoil on top of each other, placing one cod in the center of each. Drizzle each fillet with 1 teaspoon of olive oil and close the packets tightly.
- Place the packets on the grill, folded side up, and grill until the fish is opaque and flaky, about 5-10 minutes, depending on the size and thickness of the fillet. Once cooked, set aside to rest and cool for 5 minutes.
- While the fish cools, mix all the slaw ingredients (minus the parsley) in a large bowl. After that, stir in the parsley.
- Serve the slaw over the cod, and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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