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Baccalà alla Griglia Baccalà alla Griglia (Grilled Salted Cod)

Baccalà alla Griglia

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • A large bowl (for soaking the cod)
  • A grill or grill pan
  • Tongs
  • A brush for oiling the grill
  • A sharp knife
  • Serving platter

Ingredients
  

  • Ingredients
  • For the Baccalà:
  • 1 pound 450g salted cod (baccalà), soaked and rinsed
  • 2 tablespoons olive oil
  • Fresh herbs parsley or basil, chopped, for garnish
  • Lemon wedges for serving
  • Variations:
  • With Vegetables: Serve with grilled vegetables like zucchini or bell peppers for added flavor and nutrition.
  • Spicy Option: Add crushed red pepper flakes to the olive oil for a spicy kick.
  • Substitutions for Dietary Needs:
  • Gluten-Free: This recipe is naturally gluten-free perfect for those with gluten intolerance.
  • Dairy-Free: The recipe does not contain any dairy.

Instructions
 

  • Preparation Steps
  • Soak the Cod:
  • 24 hours before cooking, place the salted cod in a large bowl of cold water. Change the water every 8 hours to remove excess salt. This process can take anywhere from 24 to 48 hours depending on the thickness of the fish. The fish should be tender and flake easily when done.
  • Prepare the Grill:
  • Preheat your grill or grill pan over medium heat. Brush the grill grates with olive oil to prevent sticking.
  • Pat Dry and Cut the Cod:
  • Once the cod is adequately soaked, remove it from the water and pat it dry with paper towels. Cut it into portions (about 6-8 ounces each) for easy grilling.
  • Grill the Cod:
  • Place the cod on the preheated grill. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has nice grill marks. Use tongs to gently flip the pieces without breaking them.
  • Serve:
  • Transfer the grilled cod to a serving platter. Drizzle with olive oil and sprinkle with freshly chopped herbs. Serve with lemon wedges on the side for a bright, zesty flavor.