There are certain recipes that end up becoming quiet favorites in the kitchen — the ones that never demand too much time but still make everyone at the table happy. This Grilled Black Cod with Pineapple Salsa is one of those dishes for me. It came into my cooking rotation during one of those busy weeks when life was a little chaotic, and I needed something simple but fresh.
I still remember making this while boxes were piled high from yet another house move. It was late, I was tired, but the first bite of that juicy cod with sweet pineapple salsa reminded me why I love cooking at home. It’s unfussy, bright, and feels like a tiny reward at the end of a long day.
Why This Recipe Works So Well
Grilled black cod is tender, buttery, and naturally flavorful — it doesn’t need complicated steps to shine. The pineapple salsa adds a sunny brightness that cuts through the richness of the fish in the best way. I love how this combination feels special enough for a weekend dinner but comes together quickly enough for a Tuesday evening.
One of my favorite parts is how forgiving cod is. If you’re new to cooking fish at home, cod is a great place to start. It cooks fast, it’s mild, and it doesn’t make your kitchen smell like the ocean. I often use frozen fillets since I live far from the coast, and they still taste incredible when cooked right.
My Personal Tips and Little Tricks
Over the years, I’ve picked up a few small habits that make this dish even better:
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Pat the fish really dry before seasoning. It helps the spice coating stick well and gives a better sear.
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Use a cast iron skillet or grill pan if possible. It gives the fillets that golden crust without drying them out.
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If your pineapple is very ripe and sweet, squeeze a touch of lime juice over it before mixing the salsa — the acidity balances everything beautifully.
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A tiny sprinkle of sea salt on the finished fish right before serving lifts the flavors up.
When I first started making this, I’d rush the cooking and end up with fish that was either too pale or too dry. Now I know that three to four minutes per side is usually all it needs. Listen for that little sizzle when it hits the pan — that’s a good sign you’re on the right track.
Make Ahead Tips That Save Time
This is one of those dishes that benefits from a little planning but doesn’t require it. I often chop the pineapple, onion, and cilantro in the morning and keep the salsa in the fridge. The flavors mingle beautifully as it rests, and all I have to do later is grill the fish.
If I’m hosting friends, I sometimes season the cod fillets earlier in the day, wrap them gently, and store them in the fridge. That way, I can pull them out when it’s time to cook and spend more time chatting than measuring spices.
Serving Ideas That Always Work
I’ve served this grilled black cod in so many ways over the years. Sometimes it’s the star of a light dinner with a simple salad and rice. Other times, I tuck the flaky fish into warm tortillas with a scoop of pineapple salsa for a laid-back taco night.
A side of coconut rice or roasted sweet potatoes pairs wonderfully with the sweet-tangy salsa. And if you want to keep things light, a crisp cucumber salad is a refreshing match. This dish has a way of fitting into whatever kind of dinner you need — casual or a little more special.
How I Store and Reheat It
Grilled fish is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to two days. The salsa should be kept separately to stay bright and juicy.
When reheating the cod, I gently warm it in a pan over low heat or in the oven wrapped in foil. It doesn’t take long, and this helps keep it from drying out. I rarely microwave fish because it can change the texture too much.
FAQs
Can I use another type of fish?
Yes. Halibut or mahi-mahi also work nicely with pineapple salsa. Just adjust the cooking time depending on thickness.
Can I use canned pineapple?
Fresh pineapple gives the salsa its best flavor, but canned works in a pinch. Just make sure to drain it well.
Can I make this without a grill?
Definitely. A cast iron skillet on the stove gives the fish a great sear and works just as well.
How spicy is the seasoning?
That’s up to you. I like a medium amount of heat, but you can add or reduce chili powder to suit your taste.
Grilled Black Cod with Pineapple Salsa
This grilled black cod bursts with tropical freshness and smoky spice.
Ingredients
For the Cod
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 1 pound wild Alaska cod fillets, thawed and patted dry
For the Salsa
- 2 cups chopped pineapple
- 1 cup chopped tomato
- ½ cup diced red onion
- ½ cup chopped cilantro
- 1 (4 oz) can diced green chiles, drained
- 1 jalapeño, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine the pineapple, tomato, red onion, cilantro, green chiles, jalapeño, garlic, lime juice, salt, and pepper. Toss gently and set aside to let the flavors meld.
- In a separate small bowl, whisk together the chili powder, garlic powder, salt, paprika, black pepper, and canola oil until it forms a paste.
- Rub the spice mixture evenly over both sides of the cod fillets.
Heat a cast iron skillet or heavy sauté pan over medium-high heat with about ½ tablespoon of canola oil. - Carefully place the seasoned cod into the hot pan and cook for 7–9 minutes, flipping once halfway through, until the fish flakes easily and reaches an internal temperature of 145°F (63°C).
- Transfer the cod to a serving plate and top generously with the fresh pineapple salsa. Serve with rice or enjoy on its own for a lighter meal.
Notes
- For extra charred flavor, you can grill the cod outdoors instead of on the stovetop. The pineapple salsa also pairs beautifully with shrimp, chicken, or grilled vegetables if you want to mix things up.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 237Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 755mgCarbohydrates 21gFiber 4gSugar 13gProtein 28g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Grilled Black Cod with Pineapple Salsa is a dish that reminds me why simple recipes are often the most rewarding. It’s easy, light, and full of bright flavors that make you slow down and enjoy your meal. This one has carried me through many busy evenings and still manages to feel like a treat every single time.
It’s the kind of recipe that quietly becomes a part of your regular rotation — not because it’s fancy, but because it’s easy to love.
