Grilled Cod with Jalapeno Butter


“That is some of the best fish I have ever had. Is there any more?”

Music to my ears.

These are the words of my husband after last night’s dinner of grilled cod with jalapeno butter. I would definitely agree. I should have made more!

As a bonus? It is SO easy to make.

I found this recipe while rummaging through my stack of old magazines. It is officially called “Basil Halibut with Jalapeno Butter” (August 2015 issue of Better Homes and Gardens). Halibut is not always easy to find fresh here and is often expensive. The recipe suggested cod as an alternative which is readily available and reasonably priced.

The highlight of this recipe is the jalapeno butter. Even if you are not a fan of jalapenos or spicy food in general, do not be afraid to try this. As the article said: “Cooking jalapenos in butter leaves them tender and mellow.” The seeds and veins are removed which greatly reduces the heat level but cooking them in butter removes the “bite” of a fresh jalapeno and leaves the warmth and flavor.

Grilled Cod with Jalapeno Butter

1 pound fresh cod, cut into fillets
Olive oil
Salt & pepper
3 tablespoons butter
1 large jalapeno, seeded, veins removed and thinly sliced
1/4 cup minced fresh basil (optional)
1 lime, cut into wedges


Spray a piece of aluminum foil (big enough to hold the fillets without the fillets touching) with cooking spray. Drizzle olive oil over the fillets and sprinkle with salt and pepper on both sides of the fish. Roll up the edges of the foil to make a tray. Place the “tray” on a preheated grill (350º-400º). After about 3 minutes, gently flip the fillets on the foil. The fish will cook very quickly. These pieces were 1.5″-2″ thick and only took 3-4 minutes on each side. After flipping and waiting another 3 minutes, the fillets started to flake apart which signals that the fish is done. If uncertain, stick a fork about half-way through thickest part and twist the fork gently.  If the fish flakes, it is done. There should be no resistance. Remove from the grill.

While fish is on the grill, melt butter in a small skillet over medium heat; add the jalapenos and continue cooking for 5-6 minutes or until jalapenos are tender and beginning to brown.

To serve, drizzle the fish with jalapeno butter, sprinkle with basil (optional) and squeeze a lime wedge over each fillet. 

Serve the cod with simple sides like grilled asparagus and tomato salad (olive oil, salt, pepper and fresh basil).

I’m so glad this recipe caught my eye.

I’m glad there’s still a whole pile of old magazines for me to search through. My test kitchen is always in operation with the success of the recipe determined by the compliments at the table.

You really should thank my husband … he weeds out the ones that are merely mediocre or even complete failures for you.

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