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Grilled Black Cod with Macadamia Toffee and Brown Butter Greens

Prep time: 2 hours at most for buttermilk brine

Cook time: 20 minutes (Varies on size of fish)

Total time: 2 hours, 20 minutes

Servings: 1-4 Varying on amount of fish and sizing

This was a meal I’ve been looking forward to cooking for quite a few. Before we left Santa Cruz, we swung by our friend’s at H and H fish and picked up beautiful, whole black cods. Iced up until it was time for dinner, it was quite a treat in Death Valley. The super tender fish had a nice crunchy contrast with the macadamia nut tequila toffee we crumbled over it to finish. Some lemon brown butter greens really finished the dish nicely with a little sweet, acidic side piece. Easy to replicate and fun to cook!

- 1 2# Black Cod (Most trouts are a great substitute)
- 2 cups buttermilk
- 1 sprig of rosemary
- 1 sprig of thyme
- Handful of lemons from the tree

  • 1 pound of mixed greens
  • 1/2 stick of butter
  • Kosher salt
  • Fresh ground pepper
  • 1 cup honey roasted macadamia nuts
  • 1 tbs avocado oil
  • 1 tbs brown sugar
  • 1 tbs honey
  • Splash of good tequila ; )

1. Begin with cleaned and gutted fish. For our recipe today we got fresh black cod. Soak these ones in a buttermilk brine bath for one to two hours. Once they’ve soaked you’re close to grilling.

2. Thin slice some lemons for stuffing the cod, along with rosemary, thyme and hit it with a nice helping of salt and pepper at this time.

3. Wrap your fish in aluminum foil. I leave small cracks so that it can breathe but while still getting nice steaming. I had the grill at what I call medium - medium high of around 325-350 for these fish. Once they’re on, it’s time to start our garnish and greens.

4. Having crushed up some honey roasted macadamia nuts, I throw them in a sauté pan over our side-burner with some avocado oil to start getting them a little toasty. I incorporate our honey and brown sugar and it should start caramelizing quickly into a syrup like compound. Nearing the finish line, I hit it with a splash of tequila blanco and let it begin to cool. It will cool into a crackable, toffee like texture and can be cracked over your fish upon finish. Be careful with this piece as it is prone to burn due to the sugar content, don't walk away from this one or give it too much heat!

5. On our other side-burner we start with another sauté pan and a nice medium heat. Adding our butter we let that begin to melt. We want to bring that to a nice golden brown, darker than that, you’re starting to burn. Don’t burn it! We season the butter with salt and pepper to taste, for the amount of greens we are putting in. We cook up the greens until they have just wilted down, cut the heat and finish with a squeeze of a lemon.

6. Once our fish has reached an appropriate temp of a recommended 145 degrees, we pull it and let it rest for a few moments. Gently cutting out and plating our filets, we cover with our macadamia nut candy and finish with sautéed lemon brown butter greens on the side.

7. Enjoy!


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