Grilled Cod With Artichoke Horseradish Sauce Food

ROAST COD WITH ARTICHOKES

Steps:

• Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
• Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
• Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

GRILLED COPPER RIVER COD

Steps:

• heat butter, brown sugar,garlic,lemon juice, pepper and soy in saucepan, warm over medium heat.
• Cool and add cod pieces. Marinade in refrigerator about 1-2 hours.
• Lighly oil heated grill grates and brush fish filets with brown sugar sauce.
• Cook for 5 minutes per side, and at the same time baste with sauce, continue cooking untill fish flakes easily.
• Do not overcook.

PERFECT GRILLED COD

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Bring the cod to room temperature for about 15 minutes.
• Pat the cod dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt and fresh ground pepper. Then cover it with the homemade blackened seasoning or seafood seasoning on all sides.
• Grill the cod over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the cod starts to flake when pulled with a fork). Allow to rest for a few minutes, then serve.

GRILLED COD WITH ARTICHOKE-HORSERADISH SAUCE

Steps:

• Cut each artichoke heart into quarters.
• Set aside.
• In a medium saucepan, melt the margarine over medium heat.
• Cook the shallot and garlic for 5 minutes, or until the shallot is tender.
• Stir in the flour, salt, and pepper.
• Stir in the milk all at once.
• Cook for 5 to 10 minutes, or until the sauce is thickened and bubbly, stirring constantly.
• Cook and stir for 1 minute.
• Stir in the artichoke hearts, horseradish, and oregano.
• Cook for 3 to 5 minutes, or until heated through, stirring constantly.
• Keep warm.
• Preheat the grill on medium-high.
• Lightly spray the grill rack with vegetable oil spray.
• Rinse the fish and pat dry with paper towels.
• Grill the fish, uncovered, for 7 minutes.
• Turn and grill for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
• Or to broil, preheat the broiler.
• Lightly spray the broiler pan and rack with vegetable oil spray.
• Broil the fish about 4 inches from the heat for 7 minutes.
• Turn and broil for 5 to 7 minutes or until the fish flakes easily when tested with a fork.
• To serve, spoon the artichoke sauce over the fish.

GRILLED COD WITH MOROCCAN-SPICED TOMATO RELISH

Steps:

• Lightly oil your grill then heat, or just heat your broiler.
• Brush fillets with 1 tablespoon of the oil; season with salt and black pepper to taste; grill or broil fish until done, 8-10 minutes.
• Heat remaining 2 tablespoons oil in a small skillet over high heat; add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.
• Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.
• Top hot fish with tomato mixture.

GRILLED COD

Steps:

• Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
• Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
• Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.