Fish week continues with more cod. This time I placed the cod in parchment paper and grilled at 400 degrees for about 20 minutes. Wow – the cod came out perfect! Moist, flaky and full of flavor. I made the cod 3 ways – Greek style, Thai style and plain. Something to please everyone.First gather up the cod and cut into similar size pieces. You want them to cook evenly. For the Greek style – season with salt, pepper and olive oil. I used Kaldi Saganaki Anise, Black Olives & Capers Cooking Sauce for the marinade. (I found this at Hy-Vee) Add about a teaspoon of fresh lemon juice and it is ready to wrap.For the Thai style I used Thai Kitchens Spicy Thai Mango sauce. Same thing here – season with salt, pepper and olive oil. Add sauce and fresh lemon juice.Wrap the fillets in parchment paper and place on a jelly roll pan. To help the paper seal, brush the edges with egg wash. Now just place on a preheated grill for about 20 minutes and you will have a delicious fish dinner!!For one of the sides I grilled some asparagus seasoned with salt, pepper and olive oil. The other side was a sweet and spicy rice. I cooked the rice in coconut milk and added some mango salsa – tasty!
I love summertime! Cheers!