Grilled Cod

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  28 oz Cod, Fillet
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  2 tbsp Unsalted Butter
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  Dill, Fresh
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  2 cup Cilantro, Fresh
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  2 Garlic(6g)
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  2 tbsp Lemon Juice, Fresh
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp Chili powder
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  0.5 tsp Oregano, Dried
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  0.3 tsp 1/4 teaspoon kosher salt (plus additional to taste)
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  1 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Pat the cod fillets dry with paper towels and season both sides evenly with the kosher salt and ground black pepper.
2. 2Melt the butter in a small saucepan over medium heat for 2–3 minutes until foaming. Stir in the fresh lemon juice, then remove from heat and set aside.
3. 3Combine the fresh garlic and cilantro in a food processor and pulse 4–5 times until the garlic is minced. Add the fresh lemon juice, olive oil, chili powder, dried oregano, and kosher salt, then pulse until combined. Fold in the nonfat Greek yogurt and blend until smooth. Taste and adjust seasoning as needed. Transfer to a container and refrigerate.
4. 4Preheat a grill or grill pan over medium-high heat (about 400°F) for 3–4 minutes. Lightly oil the cooking grates to prevent sticking.
5. 5Brush both sides of each cod fillet with the butter and lemon juice mixture. Place the fillets on the grill and cook without moving for 5–6 minutes until the underside is opaque and releases easily with a spatula.
6. 6Carefully flip the fillets and cook for an additional 5–6 minutes over medium-high heat until the cod is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F.
7. 7Top each fillet with a sprig of fresh dill and divide evenly into 4 airtight containers while hot. Pour the cilantro sauce into a separate sealed container.
8. 8Refrigerate all containers until ready to eat. Serve the sauce alongside each portion or drizzle over the cod when reheating.