Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad

 

🌿 Quick-Cured Grilled Cod and Tomatoes with Herb Butter + Creamy Green Bean & Pea Salad

Looking for a healthy, elevated dinner that feels like something out of a coastal bistro — but comes together in under an hour? This Quick-Cured Grilled Cod with Herb Butter paired with a Creamy Green Bean and Pea Salad is a stunning, well-balanced meal that’s as nourishing as it is flavorful.

With fresh herbs, bright vegetables, and buttery fish, it’s a celebration of clean ingredients and bold, comforting textures.

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🎣 Why Quick-Curing the Cod Works Wonders

Quick-curing fish with a light salt mixture helps:

• Enhance natural flavor

• Firm up the texture for grilling

• Bring out a gentle sweetness in the flesh

It's an easy step that adds restaurant-quality finesse — without the wait of traditional curing.

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🧾 Ingredients

For the Quick-Cured Cod and Grilled Tomatoes:

• 4 cod fillets (about 5 oz each)

• 1 tbsp sea salt

• 1 tsp sugar

• 1 pint cherry tomatoes, halved

• Olive oil, for brushing

• Freshly ground black pepper

For the Herb Butter:

• 4 tbsp unsalted butter, softened

• 1 tbsp fresh dill, chopped

• 1 tbsp parsley, chopped

• 1 garlic clove, minced

• Zest of 1 lemon

• Pinch of salt

For the Creamy Green Bean & Pea Salad:

• 1 cup green beans, trimmed

• 1 cup frozen peas, thawed

• 2 tbsp plain Greek yogurt or sour cream

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 tbsp fresh mint, chopped

• Salt and pepper to taste

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👨‍🍳 Instructions

1. Quick-Cure the Cod

• Mix salt and sugar together.

• Sprinkle evenly over the cod fillets and refrigerate for 15–20 minutes.

• Rinse lightly under cold water and pat dry.

2. Make the Herb Butter

• Combine softened butter, dill, parsley, garlic, lemon zest, and salt in a bowl.

• Mix well and set aside (can be made ahead and chilled for deeper flavor).

3. Prepare the Salad

• Blanch green beans in boiling water for 2–3 minutes, until just tender.

• Drain and plunge into ice water to retain their vibrant color.

• In a bowl, combine yogurt, Dijon, lemon juice, and mint.

• Add beans and peas, toss gently, and season with salt and pepper. Refrigerate until ready to serve.

4. Grill the Cod and Tomatoes

• Heat a grill pan or outdoor grill to medium-high.

• Brush cod and halved cherry tomatoes with olive oil.

• Grill cod for 3–4 minutes per side, until grill-marked and opaque inside.

• Grill tomatoes cut-side down for 2–3 minutes, just until slightly charred.

5. Serve

• Place grilled cod on a plate and top with a dollop of herb butter.

• Serve alongside the creamy green bean and pea salad.

• Add grilled tomatoes for juicy, tangy contrast.

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🍷 Serving Suggestion

Pair this dish with a crisp Sauvignon Blanc or a light citrusy iced tea. It’s perfect for warm evenings, dinner parties, or just treating yourself to something vibrant and nourishing.

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💡 Pro Tips

• Use halibut, snapper, or haddock if cod isn’t available.

• Want more texture? Add toasted almonds to the salad.

• Double the herb butter — it freezes well and works wonders on veggies or steaks too.

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Final Thoughts

This Quick-Cured Grilled Cod with Herb Butter is light yet satisfying, elegant yet easy. Paired with the crisp, creamy green bean and pea salad, it’s a colorful, wholesome plate that turns any dinner into something special.

Fresh. Simple. Seasonal. And full of flavor.