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Activating this element will cause content on the page to be updated.4 Tablespoon | (1/2 stick) salted butter, room temperature |
Zest of 1/2 Meyer lemon | |
Juice of 1/2 Meyer lemon | |
1 Clove | garlic, minced |
1 Tablespoon | fresh chopped herbs, such as tarragon, parsley, basil and/or chives |
2 Teaspoon | Traeger Chicken Rub |
2 Pound | cod fillets |
2
Activating this element will cause content on the page to be updated.4 Tablespoon | (1/2 stick) salted butter, room temperature |
Zest of 1/2 Meyer lemon | |
Juice of 1/2 Meyer lemon | |
1 Clove | garlic, minced |
1 Tablespoon | fresh chopped herbs, such as tarragon, parsley, basil and/or chives |
2 Teaspoon | Traeger Chicken Rub |
2 Pound | cod fillets |
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
In a small bowl, stir together the butter, lemon zest, lemon juice, garlic, herbs, and Traeger Chicken Rub.
4 Tablespoon (1/2 stick) salted butter, room temperature
Zest of 1/2 Meyer lemon
Juice of 1/2 Meyer lemon
1 Clove garlic, minced
1 Tablespoon fresh chopped herbs, such as tarragon, parsley, basil and/or chives
2 Teaspoon Traeger Chicken Rub
3
Use 1 tablespoon of the compound butter to grease a baking dish large enough to fit the cod fillets in a single layer. Place the cod in the baking dish.
2 Pound cod fillets
4
Dot the tops of the cod fillets evenly with the compound butter.
5
Place the baking dish on the grill grates, close the lid, and roast until the fish is cooked through, 12-15 minutes.
450 ˚F / 232 ˚C
6
Spoon the melted compound butter over the fish before serving. Enjoy!