Grilled Caramelised Cod with Smoked Paprika, Garlic & Balsamic Vinegar
Prep 10 mins
Marinade Time30 mins
Total 50 mins
Easy
Serves 4
If you are new to cooking fish, this is the perfect recipe to get you started. It works fantastic with the new Ninja Woodfire Electric BBQ Grill & Smoker and it will take you minutes to prepare and very little can go wrong. I have used cod in this recipe for a light flavour, letting the marinade really stand out but monkfish or salmon also works well. Serve with a crispy salad and some cheeky fat chips.
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4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Utensils
Step 1
In a medium bowl, add maple syrup and balsamic vinegar. Gradually whisk in the extra virgin olive oil. Stir in parsley, garlic, paprika, ¼ teaspoon of salt and ¼ teaspoon of black pepper
Step 2
Gently place the cod fillets into the marinade. Spoon marinade over cod. Cover bowl with a plate or clingfilm and leave at room temperature for 30 minutes. Turn the cod fillets over, halfway through the marinating period
Step 3
Turn dial to GRILL, set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 7 minutes)
Step 4
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and gently move the fish around the marinade using tongs, carefully place the cod fillets, skin side down, to grill. Discard the marinade. Season each fillet with a generous sprinkle of salt and pepper. Close lid to begin cooking
Step 5
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs or spatula to turn cod. Close lid to continue cooking
Step 6
When cooking is complete, open lid and remove the cod with a spatula. Serve with a crispy salad and some chunky chips
Grilled Caramelised Cod with Smoked Paprika, Garlic & Balsamic Vinegar
Step 1 of 7
In a medium bowl, add maple syrup and balsamic vinegar. Gradually whisk in the extra virgin olive oil. Stir in parsley, garlic, paprika, ¼ teaspoon of salt and ¼ teaspoon of black pepper
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Step 2 of 7
Gently place the cod fillets into the marinade. Spoon marinade over cod. Cover bowl with a plate or clingfilm and leave at room temperature for 30 minutes. Turn the cod fillets over, halfway through the marinating period
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Step 3 of 7
Turn dial to GRILL, set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 7 minutes)
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Step 4 of 7
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and gently move the fish around the marinade using tongs, carefully place the cod fillets, skin side down, to grill. Discard the marinade. Season each fillet with a generous sprinkle of salt and pepper. Close lid to begin cooking
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Step 5 of 7
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs or spatula to turn cod. Close lid to continue cooking
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 250g
cod loin fillets, no bones and skin on
4 tbsp
maple syrup
5 tbsp
balsamic vinegar
2 tbsp
extra virgin olive oil
1
garlic clove, peeled and crushed into a purée
1 tsp
smoked paprika.
4 tbsp
freshly chopped flat leaf parsley.
Salt
Freshly grounded black pepper
4 x 8oz
cod loin fillets, no bones and skin on
Step 6 of 7
When cooking is complete, open lid and remove the cod with a spatula. Serve with a crispy salad and some chunky chips
