Perfectly broiled Pacific Cod is a quick, practically hands off way to prepare this mild and flaky variety of white fish — a cooking method you’ll be able to put to use anytime you’re craving a weeknight dose of seafood. The high temperature of the broiler guarantees that even the thickest fillet of Pacific Cod will be done in under 10 minutes, and there’s no flipping or fussing required. Just don't step away from the oven, since even a single minute too long under the broiler can have a big impact on the doneness of fish!
Once you've mastered the basic technique for broiling Pacific Cod, you’ll be able to start using it as a versatile protein for tacos, sandwiches, or rice bowls. All you have to do is dress it up with a spice blend that matches your food mood.
Simple Tips for Perfectly Broiled Pacific Cod
-
Pat the Pacific Cod fillet dry to remove excess moisture.
-
Sufficiently preheat your broiler to ensure a quick, intense blast of heat.
-
Keep a close eye on doneness.
How to Broil Pacific Cod
Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, high-heat cooking oil, salt and pepper, oven-safe pan or dish
Preheat broiler, using the highest setting. Meanwhile, pat Pacific cod fillet dry with a tea towel or paper towel, then lightly coat all sides of fillet with oil.
Add salt and pepper, as well as any other dry seasonings to the fillet. We suggest warm spices like chili powder, paprika, and cumin, as they brown nicely under the broiler.
Broil until fish flakes easily with a fork, or internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 5 or 6 minutes.
Enjoy! Flake into tacos, after you've spiced up your fillets with our recipe for Pacific Cod Tacos with a Chili-Lime Marinade.
Wild Alaskan Company delivers wild-caught, sustainable seafood directly to your door. Get Started.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
