Griddled cod with sweet pickle tartare sauce

Griddled cod with sweet pickle tartare sauce


1. Prepare the barbecue for direct grilling over high heat (230-290°C/350-450°F) and preheat for about 10 minutes.
2. Whisk the sauce ingredients together. Cover and chill until ready to use.
3. Lightly brush both sides of  the fish with oil and season to taste. Cook the fillets over direct high heat for about 4 minutes, with the lid closed.
4. Once the fish just begins to flake when poked with the tip of a knife, carefully turn and cook for a further 2 minutes. Serve warm with the tartare sauce.

From Weber’s Big Book of BBQ by Jamie Purviance, published by Hamlyn. £16.99;


A grill-proof griddle will give a nice crust on fish


4 skinless cod fillets, each 175-200g (6-7oz) and 1.5 cm (¾in) thick
Extra-virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
For the sauce
150ml (¼pt) mayonnaise
3 tbsp sweet pickle (cucumber) relish
2 tbsp finely chopped shallots
1 tbsp capers, rinsed, drained and chopped
2 tsp fresh lemon juice
¼ tsp dried tarragon


Time: 20 minutes, including cooking time
Serves: 4
Nutrition: 294 calories, 22g fat, 3g sat. fat