Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

By Staub

Ingredients

Makes 4 servings

Mushrooms:

  • 16 ounces mixed mushrooms

  • 10 sprigs Italian parsley

  • 1 teaspoon smoked sea salt

  • 6 spring onions

  • 3 tablespoons canola oil

Black Cod:

  • 4 (6-ounce) black cod fillets, skin on

  • 2 Tablespoons canola oil

  • 1 lemon

  • ½ cup white wine

  • Pepper and salt

  • Procedure

  • To make mushrooms:

  1. Clean and wash the spring onions and using a chef’s knife slice them as thin as possible. Set aside.

  2. Remove the parsley leaves from the steam and mince roughly. Set aside.

  3. Clean the mushrooms and cut them into ¼-inch thick slices. Put them in a bowl and toss them with three tablespoons canola oil.

  4. Preheat the grill on medium heat. Once hot, place the mushrooms on the grill.

  5. Grill both sides for around 1½ minutes or until you see grill marks.

  6. When grilled, put the mushrooms in a bowl. Add the minced parsley and sliced spring onion. Flavor with pepper and sea salt.

  • To make black cod:

  1. Brush the cod with canola oil and season with pepper and salt. Preheat the  grill on medium heat. Once hot, place the cod skin-down on the grill in the opposite direction of the ridges.

  2. The cod might stick in the beginning but will release after a while. Now turn sideways. After two minutes, add white wine and place the lid on the  grill.  grill until cooked.

  3. Using the finest zester finish with some lemon zest.

  • To serve:

  1. Plate the cod and top with the mushroom and spring onion mixture. Finish by drizzling a nice extra-virgin olive oil over the fish and mushrooms.

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