I will say up front that next time I'll amp up the heat by adding more Sriracha sauce or maybe add some chili flakes along with it. And, I used basil olive oil to give the flavor an extra kick. However, feel free to use a plain virgin olive oil and add whatever herbs you prefer.
Your cod filet needs to sit in the marinade for at least half-an-hour, so keep that in mind. Also, this is a recipe for one; increase the ingredients as required for more portions.
What you'll need:
1 black cod filet
3/4 tsp. fresh lime juice
3/4 tsp. white wine
3/4 tsp. basil virgin olive oil
1/4 tsp. Sriracha sauce
pinch of sea salt
pinch of fresh ground pepper
What to do:
Start by squeezing lime juice then combine it with white wine, olive oil, Sriracha Sauce, salt and pepper. Place in a plastic bag along with the cod filet. Seal the bag and let the filet sit in the marinade for at least 1/2 hour.
Remove filet and discard ingredients. Place the cod filet on a piece of aluminum foil and barbecue for at least 12 min. The fish should be flaky when ready.
Serve with wedges of lime and some more of that chilled white wine.
ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.
Recipes included!
Recipes included!
The
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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and on Twitter @erika_chase.
Nice! I'll have to add this to my Try-Me list. I haven't seen black cod at our market, but these days nobody knows what will show up from week to week (including the person who sells the fish!). Plenty of regular cod, though--after all, this is Massachusetts.
ReplyDeleteLooks great, Linda, and right up our alley! Thanks for the recipe. Hugs. MJ
ReplyDeleteCod is so eater friendly.
ReplyDeleteWhen you say "grill", do you mean put the fish which is on foil onto the BBQ grill?
This sounds delicious! I am definitely going to try it.
ReplyDeleteLinda, I never would have thought to put the fish on foil to barbecue. I set mine directly on (with lots of oil) and yes, some sticks, but I do love the flavor of barbecued fish! Nice recipe. ~ Daryl
ReplyDelete