Grilled Cod with Olives & Herbs

Now that former Cleveland Browns Special Teams Coach John Petercuskie is 92 years young, his lovely wife Dorothy makes certain the Coach eats healthy.  Cape Cod fish on the grill has never tasted this good.  Serve it with some grilled small red potatoes and grilled asparagus.  And maybe add a small glass of wine to toast to your health!

Grilled Cod with Olives and Herbs

For each serving:

6-8 oz. portion of cod, haddock or snapper
2 tsp. extra virgin olive oil
Sea salt & freshly ground black pepper to taste
2 teaspoons Italian parsley, minced
1 sprig fresh oregano (or 1/8 teaspoon dried)
2-4 pitted black olives
2 lemon slices
2 teaspoons lemon juice
1 clove garlic, slivered


Cut a square of foil for each portion of fish.  Please the fish on the foil and add the remaining ingredients.  Wrap the foil packet and place on a grill rack on the grill.  Cover and grill for 10-15 minutes or until the fish just begins to flake.

You can also wrap each fish portion in parchment paper and bake in a 400 degree oven for 10-15 minutes.

For GREAT dining on the Cape:

For GREAT places to stay on the Cape:

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