Grilled Cod Boats with Fresh Tomato Basil Salsa
When you are cooking alfresco, but still want to impress…this fresh fish recipe will be a big hit!
The recipe calls for cod but use your purveyor’s fresh catch of the day. Filled with flavor but low in fat this may just be a go to recipe when you are feeding a crowd or dining for two.
Makes 6 Cod Boats
3 Pounds of Cod (or your favorite white fish)
6 cups Tomatoes – quartered or roughly chopped (large pieces)
*That’s almost 2 pounds or 2 large containers of cherry tomatoes
6 Cloves of Garlic – chopped
3 Shallots – chopped
1 Bunch of Fresh Basil – chopped
2 T Herb de Provence (or substitute with dried basil)
4 Lemons Juiced and Zested
3/4 Cup of Olive Oil
2 t Kosher Salt
1 t Fresh Pepper
In a medium to bowl pour in Olive Oil, Lemon Juice, Zest, Salt, Pepper, Herb de Provence and mix. Add in your shallots and garlic. Finally incorporate your chopped tomatoes and basil until all tomatoes are coated in the Olive Oil.
Lay out six sheets of foil. If you are doing this on a grill or open fire it is suggested to double up your heavy-duty foil and even use parchment paper on the inside layer. You do not want your fish to burn but rather to steam in the packet.
Divide your fish into six servings and place one on each foil piece. Lightly salt (kosher) and use fresh pepper. Fold the foil around the fish like a box without a lid.
Take a spoon or measuring cup to scoop your salsa over the top of each piece of fish.
Fold the foil boats so that they pinch closed at the top. Place over fire or grill. Depending on the heat of the grill your white fish will be done in about 20 minutes.
Grilled Asparagus with Prosciutto
For this recipe, check out the Grilling Wino