Ingredients

• 4 black cod fillets (about 6 oz each)

• 1 cedar plank, soaked in water (at least 1 hour)

• 2 tbsp olive oil

• Salt, to taste

Melon Lime Glaze:

• 1 cup cantaloupe or honeydew, blended smooth

• 2 tbsp fresh lime juice

• 1 tbsp honey

• 1 tsp fresh ginger, grated

• Pinch of red chili flakes

• Pinch of salt

Instructions

1. Make the glaze
   In a small saucepan, combine blended melon, lime juice, honey, ginger, chili flakes, and salt. Simmer over medium heat for 5–7 minutes, stirring occasionally, until slightly thickened. Set aside.

2. Prep the fish
   Pat black cod dry and lightly brush with olive oil. Season with salt.

3. Grill on cedar plank.
   Preheat grill to medium heat. Place soaked cedar plank on the grill for 2–3 minutes until it begins to smoke slightly. Flip, then place fish fillets on top. No cedar plank? Bake at 400°F for 12–15 minutes or grill directly.

4. Cook
   Cover and cook for 10–15 minutes, until fish is opaque and flakes easily with a fork.

5. Glaze
   Brush melon glaze over the fish during the last 2–3 minutes of cooking to create a light caramelized finish.

6. Serve
   Serve immediately with extra glaze on the side. Garnish with fresh herbs like cilantro or mint if desired.

Nutritional Information

320 calories, 20 g. fat, 65 mg. cholesterol, 180 mg. sodium, 12 g. carbohydrate, 1 g. fiber, 22 g. protein