Grilled Cod with Caper Sauce; the first fete

I have no idea why, but, decades ago (a few) when we lived in Minneapolis, one could buy torsk, which was marketed as ‘poor man’s lobster’.

That is a direct (remembered) quote and is not meant to be an opinion on gender / lifestyle equality or anything else.

If I remember correctly, the idea was to bake the fish and serve it with a dipping sauce of melted butter, thus pretending it was lobster and not cod.

But it was cod.

Again, a minor subterfuge, but apparently the genius marketing types thought that calling cod by it’s Scandinavian name would somehow make it more desirable.

We ate a lot of torsk.

When I learned it was nothing more than cod we quit eating it.

Then we moved to this side of the pond where fish / seafood of all shapes and sizes is a major part, if not the majority, of everyone’s diet.

Since mon mari refuses to eat fish with bones we are, once again, eating cod. I buy what is called a ‘cod back’ which is a long, thick piece of the fish that looks amazingly like torsk.

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Grilled Cod with Caper Sauce

Cod is an easy fish to cook on the barbecue grill. It’s mild so easy to add flavors or a bit of smoke.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Grilling


  • 12 filets of cod, or other thick, firm white fish, 12oz (350gr) total weight
  • 1 tbs white Balsamic vinegar
  • 1 tbs Dijon-style mustard 
  • 1 tbs olive oil
  • 2 tsp dill weed
  • Tarter Sauce
  • 8 green, pimiento stuffed olives, about 2 tbs chopped
  • 1 tbs capers
  • 2 tsp dill weed
  • 3 tbs Greek or plain yogurt or all mayonnaise
  • 1 tbs mayonnaise
  • 2 tsp lemon juice


  • In a small bowl whisk together the vinegar, mustard, oil and 2 tsp dill weed. 
  • Spoon over the cod. 
  • Cook on barbecue grill, covered or partially covered, 14 – 18 minutes, without turning.
  • OR put on baking sheet and roast in 400 F oven for 15 – 20 minutes, depending on thickness. 
  • It will be opaque and flake easily with fork when done. 
  • Tarter Sauce:
  • Chop olives and capers if the are large.
  • Put all ingredients in a small bowl and stir to combine.
  • When the fish is done, transfer to a small platter and serve, Tarter Sauce on the side.


For a little smoke flavor you can put a handful of soaked wood chips in a foil packet, poke some holes in it and put it on the grill along with the fish.


  • Serving Size: 1/2 recipe
  • Calories: 303
  • Sugar: 2.9 g
  • Sodium: 712.3 mg
  • Fat: 16.2 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0.8 g
  • Protein: 33.9 g
  • Cholesterol: 86 mg

Keywords: grilled cod, barbecue cod, caper tarter sauce

Cod with Capers Sauce

We went to the village fete last week.

It’s the first time we’ve been out to a public event since 2019. We had reservations to go to the Hunt Dinner in early March of 2020 but it was cancelled, as was everything else in 2020 and 2021 so far.

This was the first of anything held in our area.

Our small group was all vaccinated and the entire evening was outdoors, although under a roof.

It wasn’t nearly as crowded as it would have been in normal times.

The carnival area was actually quite empty.

I assume it was busier earlier but…. maybe not.

The town was rather quiet as well.

On the one hand…. it was nice to get out and enjoy a summer evening and the local fete. There was music and dancing and people having fun.

On the other hand…. it wasn’t crowded but there were still more people than we were comfortable with. For a first time out we did fine but I don’t think we’ll do another one for awhile. The delta variant has arrived and the numbers are going back up.

And the steak really wasn’t worth it….

2 thoughts on “Grilled Cod with Caper Sauce; the first fete”

  1. Cod is really popular here. Fish and chips…but I like cod very much though, for as little fish hubs is willing to eat, he prefers walleye to cod. I do grill fish though when he’ll agree to eat it. I have a perforated, non-stick grill pan I use. It makes a nice grill without losing the fish through the grate 🙂

    We’re very close to normal here now, which is a relief. I didn’t have much choice having to go out through the whole thing for groceries and such, so I wore my N95 and carried on. Things are almost 100% relaxed in Michigan now though except for the medical area that still requires masks. Even General Motors has decided those who are vaccinated can now go without. We still go out to dinner on the weekend and were at a birthday party on Thursday at a local restaurant. We’re getting there.

    • I love walleye…. The hubs uses a basket for fish without skin. For skin-on salmon he just slips the fish off and Guapa gets the skins for breakfast after they’re cool.
      We still need masks indoors which I’m fine with. Cases are going up again. I’m not terribly worried about getting seriously sick but I am concerned about giving the virus more opportunities to mutate. But, it’s not my decision, is it….. We haven’t been in a restaurant in 2 years…. not even outdoors. That will change this week, however!

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