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!