Recipe for: Grilled cod loin with tomato and cucumber salsa - photo 1
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Recipe for: Grilled cod loin with tomato and cucumber salsa

Spicy Main dishes Grilling 35 min Easy 1 views ~75.10 PLN - (0)
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Description

Delicate cod fillet grilled briefly on a hot grill or grill pan, served with a warm, fresh salsa made of tomato, cucumber, red onion, and dill. The dish combines the freshness of seasonal vegetables with the subtle sweetness of lemon and a light spiciness from the onion; it’s perfect for a quick lunch on a hot day or for a garden barbecue. Serve with sourdough bread, baked potatoes, or pearl barley for a rustic touch. The vibrant colors and contrasting textures (crunchy salsa / soft cod) create a stunning summer plate.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cod loin 4.4 pcs (~800 g)
  • Olive oil 45 ml
  • Tomato 3.8 pcs (~450 g)
  • Cucumber 1 pcs (~300 g)
  • Onion 1 pcs (~150 g)
  • Garlic 1 clove (~5 g)
  • Lemon 1.3 pcs (~100 g)
  • Apple cider vinegar 15 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Capers 20 g
  • Honey 10 ml
💰 Estimated dish cost: ~75.10 PLN (18.77 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the salsa

1

Wash the tomatoes and cucumber. Cut the tomatoes into cubes about 8-10 mm on each side: cut the tomato in half, remove excess juices and seeds if very watery, and then chop. Peel the cucumber if the skin is tough and cut it into the same size cubes. Peel the onion and chop it very finely (mince or half-moons about 3-4 mm).

Ingredients: Tomato, Cucumber, Onion
Use a cutting board and a sharp chef's knife 18-20 cm. If the salsa is too watery, remove some of the juice from the tomatoes before chopping.
2

Finely chop the garlic or press it through a garlic press. Chop the dill on a cutting board. In a bowl, combine the chopped vegetables with the garlic and dill.

Ingredients: Garlic, Dill
Use a small bowl made of stainless steel or glass (plastic can retain the smell of garlic). Chop the dill gently with a knife, and do not chop too roughly to avoid losing its aroma.
3

In a separate small bowl, mix olive oil (30 g), juice from half a lemon (about 30-40 g), apple cider vinegar (15 g), salt (about 1 g), and pepper (about 1 g). If you are using honey, optionally add 10 g and mix well until dissolved. Drizzle the dressing over the vegetables and gently toss with a fork — do not crush the vegetables.

Ingredients: Olive oil, Lemon, Apple cider vinegar, Salt, Black pepper, Honey
Use a whisk or a fork. Taste the sauce — the salsa should be vibrant (tangy) with a noticeable olive oil flavor; season gradually, as the capers and cod are salty.
4

If you are using capers optionally: drain them from the brine and chop them finely, add to the salsa. Set the salsa aside in the fridge for 10-15 minutes to let the flavors meld.

Ingredients: Capers
Add the capers at the end so they don't overpower the fresh flavors. A well-chilled salsa will be more refreshing.

Preparing the fish

5

Pat the cod fillet dry with a paper towel on both sides — a dry surface will brown better. If the fillet is thick on one end, you can gently flatten it to even out the thickness (without crushing the meat).

Ingredients: Cod loin
Use a clean paper towel. Wet fish sticks to the grill and is harder to remove after grilling.
6

Drizzle the fish with olive oil (15 g) on both sides, and evenly sprinkle with salt and pepper (a total of about 3 g). Set aside for 8-10 minutes at room temperature — the oil will penetrate the meat, and the salt will slightly "tighten" it, which helps retain juiciness.

Ingredients: Olive oil, Salt, Black pepper, Cod loin
Use a silicone brush to spread the oil or drizzle with a spoon and spread it out. Do not salt too early (>30 min) to avoid drying out the fish.

Grilling and Serving

7

Preheat the grill or grill pan to medium-high heat (grate about 200-220°C). If you are using a charcoal grill, wait until the coals are covered with a thin layer of white ash. Lightly oil the grate with a piece of oil on a paper towel held with tongs.

Ingredients: Olive oil
The best is a cast iron grill pan or a grill with proper heating. Grease the grill just before placing the fish to avoid smoking.
8

Place the cod loin on the preheated grill. Grill for about 3-4 minutes on the first side (for a fillet about 2-2.5 cm thick) without moving it, to form a delicate crust. Gently flip with a spatula and grill for another 3-4 minutes. The fish is ready when the flesh is opaque, easily flakes with a fork, and has delicate flakes.

Ingredients: Cod loin
Use a wide spatula to flip the fish. Do not try to lift the fish off the grill until it releases on its own — if it resists, give it another 30-60 seconds.
9

After removing from the grill, wait 1-2 minutes. Drizzle the fish with fresh lemon juice (the rest of the lemon) and immediately top each piece with salsa just before serving — this way the salsa won't get too warm and will stay fresh.

Ingredients: Lemon, Tomato, Cucumber, Dill
Use a small spoon to scoop the salsa to control the amount. Serve immediately, as the fish tastes best when it's still slightly warm with the cool salsa.
10

Serve the cod with fresh bread or pearl barley, garnish with extra dill and optionally a few capers. You can add a slice of lemon next to the serving.

Ingredients: Capers, Dill
On the plate, use a wide, flat plate to beautifully showcase the fish with the salsa. Additionally, you can serve garlic butter or a yogurt dip if someone prefers.

Fun Fact

💡

Cod has been one of the staple fish of the Polish coast for centuries — the simplicity of its preparation (short grilling, frying) highlights the natural flavor of the meat, and fresh salsas are a traditional way to add seasonal vegetables.

Best for

szybki obiad w lecie grill w ogrodzie lekki obiad dla gości

Tips

🍽️ Serving

Serve the fish immediately after removing it from the grill with a cool salsa. It pairs well with sourdough bread, roasted young potatoes with dill, or pearl barley with a bit of butter. For a richer version, serve it with a slice of garlic butter.

🥡 Storage

Store leftover salsa in an airtight container in the refrigerator for up to 24 hours — the vegetables will lose their crunch after a longer time. Grilled fish is best eaten the same day; if stored in the refrigerator for 24 hours, it can be gently reheated in the oven at 140°C for 6-8 minutes, but it may lose some of its texture.

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