Grilled Black Cod With Cucumbers & Ginger
This recipe features succulent black cod fillets grilled to perfection and topped with a refreshing cucumber salad. The pickled ginger adds a zesty kick while the combination of flavors creates a delightful dish that is sure to impress your guests. Serve this elegant meal for a special occasion or as a flavorful weeknight dinner option.
— Constant Cookbook
Ingredients
- 2 English or Japanese cucumbers, thinly sliced
- 1 cup thinly sliced red onion
- 2 tsp. salt
- 3 Tbs. chopped pickled ginger
- 1 Tbs. rice vinegar
- 3 Tbs. canola oil, plus extra for greasing
- 4 black cod fillets, about 1 1/2 lb. total
- 1/2 tsp. freshly ground pepper
Instructions
- Prepare a charcoal or gas grill for direct grilling over high heat, or use a stovetop grill pan.
- In a bowl, combine the cucumbers and onion and 1 1/2 tsp. of the salt. Let stand for 15 minutes. Stir in the ginger, vinegar and 2 Tbs. of the canola oil. Set aside.
- Brush the fish fillets on both sides with the remaining 1 Tbs. oil. Sprinkle on both sides with the remaining 1/2 tsp. salt and the pepper. Oil the grill rack. If using a stovetop grill pan, set the pan over high heat and brush with oil.
- Place the fish, skin side down, over the fire or on the pan and grill, turning once, until just opaque throughout, about 8 minutes total. Transfer the fish to a platter and top with the cucumber salad. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Cooking from the Farmers&rsquo; Market,</i> by Tasha DeSerio &amp; Jodi Liano (Weldon Owen, 2010).
Yield
Serves 6.
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