Grilled Yuzu-Infused Cod Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) fresh cod fillets, skin on
• 2 tablespoons olive oil
• 1/4 cup yuzu juice (or substitute with lemon juice)
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon honey or agave syrup
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the cod fillets.

Season the Cod Fillets:

• Pat the cod fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.

Prepare the Yuzu Marinade:

• In a small bowl, whisk together the yuzu juice, grated ginger, minced garlic, honey, and olive oil. Season with salt and pepper to taste.
• Place the cod fillets in a shallow dish and pour the yuzu marinade over them. Turn the fillets to coat evenly. Let the cod marinate for 15-20 minutes at room temperature.

Preheat the Grill:

• Preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 10 minutes to prevent burning.

Grill the Cod:

• Remove the cod fillets from the marinade, allowing any excess to drip off. Place the fillets, skin-side down, on the grill or grill pan.
• Grill the cod for 3-4 minutes per side, or until the fillets are cooked through and slightly charred. The internal temperature should reach 145°F (63°C).

Finish and Serve:

• Transfer the grilled cod fillets to a serving plate. Drizzle any remaining marinade over the fillets.
• Garnish with chopped fresh cilantro and, if desired, toasted sesame seeds.
• Serve the Grilled Yuzu-Infused Cod immediately, enjoying the tender, flavorful fish with the bright citrus notes of yuzu and the subtle hint of green tea from the rubs.