Grilled Scrod With Vegetables Food

PAN-SEARED SCROD WITH ROMANO MASHED POTATOES AND ASPARAGUS AND FRESH VEGETABLES WITH A CRISPY BREAD CRUMB TOPPING

Steps:

• In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside.
• Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus.
• In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables.
• In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste.
• In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients.

BLACKENED SCROD WITH BOK CHOY WRAPPED COUSCOUS AND GRILLED EGGPLANT SANDWICHES

Steps:

• Blackened Schrod:
• In a medium-sized saute pan, heat equal amounts of butter and olive oil over medium heat. In a large bowl, combine all of the dry ingredients until they are integrated. Dip each fillet in the herb mixture until both sides are covered. Slowly place each fillet in the hot oil and saute them until they are blackened on each side and fully cooked internally.
• Remove the fish from the pan and set aside.
• Thoroughly clean the bok choy and separate the leaves from each other. Bring a large pot of water to a rolling boil and add the bok choy to the pot for approximately 1 minute. Remove the bok choy leaves and immediately put them in ice-cold water to stop the cooking process. Prepare the couscous according to the package directions. Finely chop a couple of tomatoes and add them into the prepared pot of couscous.
• Flatten each leaf of bok choy and spoon a generous helping of couscous in the center. Wrap each leaf with the couscous inside. In a grill pan over medium heat, drizzle a small amount of olive oil and grill both sides of the bok choy until the wraps are heated through. Remove the wraps from the pan and add salt and pepper, to taste.
• In a medium sized grill pan, heat just enough olive oil to saute the vegetables. Clean and slice all of the vegetables and saute them in the pan until they are slightly tender. In the pan, stack several julienne strips of red pepper, squash and asparagus on top of a slice of eggplant. Generously spread goat cheese on top the vegetable stack and place another slice of eggplant on top of the stack to create a "sandwich." Heat the stacks until the cheese begins to soften and then remove them from the pan. Add salt and pepper, to taste.

GRILLED SCROD WITH VEGETABLES

Steps:

• Add olive oil to medium sauce pan. Add all vegetables and saute for 5 minutes or until golden; set aside.
• Clean fish and season with salt and pepper to taste. Place fish on individual sheets of aluminum foil. Cut lemon so that the juice is extracted easily. Squeeze lemon onto each individual piece of fish to your liking. Add fresh basil and 1 pad of butter to each piece of fish. Then top with vegetables.
• Wrap each piece of fish and refrigerate for 1 hour.
• Cook on grill for 20 to 30 minutes.

GRILLED VEGETABLES

Steps:

• Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skin. Remove stems, seeds, and ribs; cut each pepper into 2-inch pieces.
• Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add carrots; cook until tender, about 8 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking; transfer to kitchen or paper towels to drain completely. Repeat the process with squash, zucchini, fennel, and celery root. Squash and zucchini will take about 5 minutes; fennel and celery root will take about 8 minutes.
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Whisk together thyme, basil, garlic, and oil in a small bowl; season with salt and pepper. Brush all of the vegetables with herb oil. Grill peppers and blanched vegetables until heated through and marked by grill, about 5 minutes for peppers, 8 to 10 minutes for blanched vegetables. Grill radicchio and tomatoes until cooked through, 8 to 10 minutes for tomatoes, 7 to 8 minutes for radicchio. Transfer to serving platters. Brush with remaining herb oil; season with salt. Serve warm or at room temperature.