Skinless cod fillets are marinated in a robust brine made from soy sauce, chili garlic sauce, fresh ginger, and more, then grilled with quartered potatoes. Taste the most divine bold flavors of smoky, savory, and spicy, all blended together in perfect harmony.
05Drain the fillets and discard the brine. Let the fillets chill uncovered in the fridge for another 1 hour to dry.
06Preheat the grill to 200 degrees F. Add a handful of applewood chips to the smoker box and place it in the grill as well.
07Cut 4 medium size sheets of aluminum foil.
08Take a piece of foil and place the fish in the middle. Wrap the fish loosely forming a packet. Do this with the other three fillets.
09Cut a large sheet of aluminum foil and place an even amount of potatoes in the center.
10Season with salt and pepper, and drizzle olive oil on top.
11Form a packet with the foil around the potatoes.
12Place potatoes and cod on the grill and let cook for 45 minutes to 1 hour, or until the potatoes are tender and the internal temperature of the cod reaches 145 degrees F when a meat thermometer is inserted in the middle.