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Grilled Cod with Chiffonade of Sorrel

1/4 cup olive oil -- plus 2 teaspoons olive oil -- divided
2 garlic cloves -- minced
1 tablespoon lemon juice
1 teaspoon coriander seeds -- crushed
1 teaspoon salt
Freshly-ground black pepper -- to taste
1 1/4 pounds cod filets
2 cups sorrel -- cut thin strips
1 cup baby cherry tomatoes -- cut in half
1/4 cup fresh dill sprigs

Combine one-fourth cup of the olive oil with the garlic, lemon juice, coriander, salt and pepper in a large bowl. Add the cod. Cover and marinate 1 hour.

Cook the filets on an oiled grill until the fish flakes easily with a fork, about 3 to 4 minutes per side.

While the fish is grilling, place the chiffonade of sorrel, the tomatoes and the dill in a bowl. Drizzle with the remaining 2 teaspoons of olive oil, sprinkle with salt and pepper to taste and toss.

Remove the fish from the grill. Spoon the sorrel mixture on top of the hot filets, allowing the greens to wilt slightly, and serve.

This recipe yields 4 servings.

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