BLT Cod
BLT Cod. Grilled cod topped with a super saucy and creamy BLT salad. Butter lettuce, crispy bacon, creamy avocado, and cherry tomatoes tossed in an English Mustard Aioli. Garnished with roasted cherry tomatoes and fresh basil leaves. You guys this one is so so good !! Think creamy delicious BLT salad on top of flaky grilled white fish for a melt in your mouth combo. Monday definitely just got a little…or maybe a lot better !!
We were totally up in the air about what we wanted to make for tonight’s recipe. We knew it was going to be something fish and something summery. But honestly we were at a loss for what exactly it would be. We tossed around tons of ideas, but after much thought we went with a BLT Cod recipe.
With tomato season being in full swing and the fact that we had SO many cherry tomatoes that we didn’t use over the weekend, that was pretty much where we got the inspiration for BLT Cod. We had already tried a BLT salmon recipe earlier this year that we really loved. So, we wanted to try one with a flaky white fish, and the cod was super fresh today.
The cod is marinated in a simple combination of olive oil, lemon juice, clarified butter, salt, and pepper. Then we threw it on the grill to get it nice and crispy on the outside but perfectly juicy and flaky on the inside. The salad is a combination of butter lettuce, bacon, avocado, and cherry tomatoes…all the classics of a BLT…tossed in a creamy English Mustard Aioli. The dressing is seriously the key to this recipe it is SO SO good. Then to give it even more flavor we roasted half of the cherry tomatoes with the cod and cut some fresh basil from our garden for the perfect garnishes.
This recipe definitely has a brighten the Monday mood vibe. And we are super excited about it. It’s pretty unique and totally different from any cod recipe we have ever tried, so if you love a classic BLT like we do, you NEED to give this fun twist a try !!
Ingredients
For the Cod
2 pounds cod
10 ounces heirloom cherry tomatoes
2 tablespoons olive oil
2 tablespoon clarified butter
juice of 1 lemon
salt and pepper
fresh basil leaves for serving
For the English Mustard Aioli
3 egg yolks
1/2 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon red pepper flakes
1 teaspoon English mustard
1/4 cup heavy cream
1/4 cup mayonnaise
salt and pepper
For the BLT Salad
1 - 2 heads butter lettuce
8 ounces hierloom cherry tomatoes; halved
1/2 pound thick-cut bacon; cooked and crumbled
1 avocado; diced
Directions
In a large grill pan, add the cod and the tomatoes. Drizzle with olive oil, clarified butter, and lemon juice. Season with salt and pepper. Heat the grill on medium heat and place the cod on the grill. Cook for 10 - 12 minutes or until fish flakes easily with a fork.
Make the English Mustard Aioli. In a medium bowl, add the egg yolks, olive oil, white wine vinegar, red pepper flakes, English mustard, heavy cream, and mayonnaise. Season with salt and pepper. Whisk to combine.
In a large bowl, add the butter lettuce, cherry tomatoes, bacon, and avocado. Toss with the aioli to combine.
Serve cod and roasted tomatoes topped with BLT salad and garnished with fresh basil leaves.
