What a great fish! Versatile, easy to cook, and with a delicate flavor. I've made this dish three times in the last three weeks and it's been great every time. I grilled it first. If you don't have some kind of special fish grilling gadget, put aluminum foil on the grill, and oil the top side. I made the mistake of putting the fish directly on the grill the first time and it sticks like crazy. You'll find a spatula handy for lifting it since it will fall apart when cooked.
Be forewarned, though. While this fish cooks on the grill in about 10 minutes, this isn't a snazzy, spicy, jalapeno-laced hearty cookout dish. Bobby Flay would faint. If you're afraid of bold spices, this is the dish for you.
One of my personal quirks is that I'm not crazy about tomato sauces and over-powering spices on delicate fish. (With the exception of shrimp cocktail for some odd reason!) Alaskan cod has such a delicate flavor that I wanted to complement it, not hide it. So I made a marinade and then cooked it as a sauce. It's all very light and heart healthy! I recommend it with the Barley Corn Salad that I posted a couple of weeks ago. They both have gentle flavors that go together very well.
The second time I made it, the wind was so strong that I gave up on the grill and cooked it in the oven. It was still great. It releases juices when it's cooking. They tend to run off on the grill, but they're in the pan when you cook the fish indoors.
3 fillets Alaskan cod
1 1/2 cups chicken broth
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons garlic powder
2 tablespoons Worcestershire sauce
salt (this depends on the saltiness of your broth, you may not need additional salt)
I like to mix things in large glass measuring cups so there's less to wash! Put all the ingredients, except the fish, in a bowl and whisk to combine.
Place the fillets in a ziplock bag and pour the marinade over them. Seal and let rest in the refrigerator for about an hour.
When ready to cook --
Preheat the grill. Spread a little bit of olive oil on one side of a sheet of aluminum foil and place the foil directly on the grill.
Lay the fish on the aluminum foil and close the grill.
Meanwhile, pour the remaining marinade into a small pot, cover and bring to a fast boil. Cook at a rolling boil, uncovered for at least 10 minutes. (If you're worried about a sauce that touched raw fish, reserve part of the marinade to cook before putting it on the fish.)
Keep an eye on the fish. It will separate into flakes to let you know it's done. It takes about 10 minutes on the grill or in a 425 degree oven.
Serve with the sauce and enjoy!
Don't miss the fun! Avery is holding a "You Be The Sleuth" Contest!
Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.
One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.