Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad

Certainly! Here’s a polished, article-style piece for the recipe: **“Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean and Pea Salad”** — perfect for a food blog, magazine, or gourmet recipe feature:

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# **Quick-Cured Grilled Cod and Tomatoes with Herb Butter and Creamy Green Bean & Pea Salad**

*A vibrant, fresh take on weeknight seafood with a summer soul*

Some meals just *feel* like summer: light, colorful, fresh from the garden or the sea—yet hearty enough to satisfy. This **Quick-Cured Grilled Cod and Tomatoes with Herb Butter**, paired with a **Creamy Green Bean and Pea Salad**, is exactly that kind of dish.

It’s simple enough to pull together on a weeknight, yet refined enough to serve when you want to impress. With its vibrant flavors and smart techniques, it’s the kind of recipe that turns seasonal ingredients into something spectacular.

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## 🍋 Why Quick-Curing the Cod Makes a Difference

The secret to getting beautifully seasoned, tender cod that doesn’t fall apart on the grill? A **quick salt cure**. In just 15–20 minutes, the salt draws out excess moisture, firms up the fillets, and subtly enhances the fish’s natural sweetness—making it grill-ready and perfectly flaky.

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## 🔥 The Recipe: Grilled Cod & Tomatoes with Herb Butter

### **Ingredients (Serves 4):**

**For the cod and tomatoes:**

* 4 cod fillets (5–6 oz each), skinless
* Kosher salt (for curing)
* 1 pint cherry tomatoes, whole
* Olive oil, for brushing
* Freshly ground black pepper

**For the herb butter:**

* 4 tbsp unsalted butter, softened
* 1 tbsp fresh parsley, finely chopped
* 1 tsp fresh thyme leaves
* 1 garlic clove, finely grated
* Zest of ½ lemon
* Pinch of salt