Grilled Cod with Smoked Brown Butter Vinaigrette

Prep Time
15 mins
Cook Time
1 hour


  • 1 small shallot, very finely chopped
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • freshly ground black pepper
  • 4 ounces (1 stick) Danish Creamery Butter, smoked (see first step)
  • ¼ cup fresh lime juice (about 4 limes)
  • 2 teaspoons minced tarragon leaves
  • 1 ½ pounds fresh cod filet, cut from the larger end (about 1 inch thick), very cold
  • 3 Tablespoons mayonnaise
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 5 cups mixed baby greens


  • To smoke butter, freeze 4 ounces of Salted Challenge Dairy European Style butter. Place unwrapped butter in a shallow metal roasting pan or mini-loaf pan and smoke at 225°F for 50 minutes. The butter will melt. You can re-chill or refreeze the butter if you don’t plan to use it right away.
  • In a large metal bowl, combine the shallot, mustard, salt, and plenty of pepper. In a small saucepan, heat the smoked butter over medium heat, swirling the pan until the foam subsides and it starts to turn a nutty caramel brown. Before it can turn black, quickly whisk in the lime juice (it will sizzle madly). Whisk the hot butter mixture into the shallot/mustard mixture, then whisk in the tarragon. Set aside for up to 1 hour. If it sits any longer the butter may solidify. If it does, just warm very gently in a low oven before serving, until the mixture becomes liquid again.
  • Build a charcoal fire and prepare the grill for direct cooking over medium-high heat (400° to 500°). Working quickly, cut the cod filet into four equal pieces, and spread all sides generously with the mayonnaise. Season lightly with salt and pepper.
  • Brush the grilling grate clean. Grill the cod pieces over direct heat until opaque at the center, 6 to 8 minutes total, turning over once with a metal spatula. Toss the baby greens in the bowl with the browned butter vinaigrette and mound the juicy salad over the grilled fish.

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