Grilled Cod With Moroccan Spiced Tomato Relish Food

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
• In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
• Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
• Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

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.

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.

SPICY TOMATO RELISH

Steps:

• Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

CRISP ATLANTIC SALMON ON LENTILS WITH MOROCCAN SPICED TOMATO SAUCE WITH HARISSA, SERVED WITH TZATZIKI AND GRILLED NAN BREAD

Steps:

• Pre-heat the oven to 350 degrees.
• Pre-heat grill.
• Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
• Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder.
• Coat the salmon.
• Finish the Sauce:
• Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets.
• Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
• Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast.
• Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste
• Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
• Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve.
• To serve:
• Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread.

SPICED COD FILLET ON THE GRILL

Steps:

• Dust cod with cumin, salt, pepper and cayenne.
• Spread mustard over fish.
• If grilling use the butter to baste, this of course means you'll need to melt the butter.
• Grill for about 3 minutes per side.
• You could alternatively broil for 3-4 minutes per side in the oven.
• In this case, place the fish on a broiling pan and dot each fillet with butter before putting it in the oven (on broil).
• Either way the fish flesh will be white, firm and flake easily with a fork when done.
• Serve with lemon wedges.

SIMPLE GRILLED FISH WITH MOROCCAN SPICED TOMATOES

Steps:

• Heat grill to High. Place the peppers, skin side up, on a baking tray and place under the grill for 10-15 mins until black and blistered. Remove and place in a bowl covered tightly with cling film to cool.
• Meanwhile, to skin the tomatoes, bring a small pan of water to the boil and fill a large bowl with ice-cold water. Cut a small cross into the skin of the bottom of each tomato, then plunge into the hot water, leave for just 10 secs, then scoop out with a slotted spoon and place into the cold water. Repeat with all of the tomatoes then, using a small knife, carefully peel away the skin. Cut into quarters, discard the seeds, then dice. When the peppers are cool, remove the burnt skins, then cut the peppers into small pieces.
• Heat the oil in a large pan, add the garlic, spices and ¼ tsp ground black pepper, then cook for 2 mins. Add the tomatoes and peppers and continue cooking over a medium heat for about 20 mins, or until the tomatoes are very soft. Smash the softened tomatoes with the back of a spoon and continue cooking for another 10 mins, or until the liquid is reduced to a sauce.
• Heat grill to High. Place the fish on a baking tray lined with lightly oiled foil. Season, and grill for 4-5 mins until cooked through. Divide the sauce between serving plates, place the fish on top and serve scattered with the chopped herbs.