• David Bouska

Garlic Butter Smoked Cod with Jalapeno Bacon Asparagus

Updated: Jun 20

Garlic! Butter! Cod? Yes! This Garlic Butter Smoked Cod with Jalapeno Bacon Asparagus recipe is the perfect way to achieve a smoky gourmet meal with few ingredients. Healthy, tasty, simple, and quick to the grill, this recipe will have you enjoying a delicious and dinner in no time. And Butcher BBQ's award-winning spices add rounded flavor to this diverse meal.


Prep Time: 10 minutes

Cook Time: 35-45 min

Smoker Temp: 250°F

Wood: Hickory


Ingredients:

1 medium cod fillet, cut in 3 or 4 chunks (or halibut fillet)

2 bunches of asparagus, rinsed and trimmed

1 teaspoon olive oil

3 teaspoons minced garlic

Juice of 1/2 lemon

1 tablespoon chopped parsley (or cilantro)

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

1 teaspoon Gourmet Liquid Smoke-Hickory Flavored from Butcher BBQ

2 tablespoons Jalapeno & Bacon Seasoning from Butcher BBQ

1/8 cup Butter Grilling Oil from Butcher BBQ

Instructions:

Season codfish with Jalapeno & Bacon Seasoning, salt, and pepper. Let sit while you prepare the asparagus. The powerful combination of heat and savory makes this spice the perfect accompanist for a light flavored fish like cod.

Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes, then soak in ice water to stop cooking. This process will allow the veggie to cook faster and evenly in the smoker. You may skip this step if you have skinny asparagus. Drain the liquid and set it aside. Spice the asparagus with Jalapeno & Bacon Seasoning, salt, and pepper.

For up the smoker and bring the heat box to 250°F. Place the seasoned cod fillet skin side down and your blanched asparagus on the top rack. Close the lid and be patient.

Allow the cod to smoke for 35-45 minutes until it reaches a core temperature of 145°F. Check the core temperature using the Instant Read Thermometer. Gently cook fish on both sides until golden brown.


Remove the cod fillets and set them aside to a plate.

Add the minced garlic, the Gourmet Liquid Smoke-Hickory Flavored, and the Butter Grilling Oil to a pan and bring it to a simmer. The Butter Grilling Oil is my go-to vegetable oil. Its buttery flavor is unmatched and keeps safely out of the fridge. Toss in lemon juice the chopped parsley. Give a quick stir to combine the lemon garlic butter sauce.

Pour the sauce over the fish and asparagus and serve immediately. Enjoy!


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