In today’s blog post I am excited to share two grilled fish recipes. Both methods are easy and with simple spices that are readily available.
Outdoor grilling versus indoor grilling.
Some will say grilling indoors is not really grilling. It may be the case, but I do believe that the cast iron grill pan adds more flavor than a regular skillet. There’s no question that grilling over charcoal adds tremendous flavors to your foods! It’s simply about adapting to what is available any given day. Make the best of it!
I like-a-da-Sauce!
Developing and preparing different sauces and salsas has always been my thing. I have been mixing it up since I was a teen! That’s a long time! My newest creation is a cross between a mild salsa macha and a garlic mojo. My husband cleverly named it Macha Mojo Sauce. It’s so tasty on fish and more!
Don’t underestimate your stove top grill pan!
I love my cast iron grill pan! For the vegetables pictures, simply tossed them with avocado oil and seasoned them with salt and pepper. Five minutes per side on a preheated pan and done! They are smoky in flavor and delicious on there own as a side dish. You could add a splash of balsamic or red wine vinegar and toss with some fresh herbs too!
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After tasting sablefish(black cod), no other fish will be good enough! Lol!
This was my first time cooking and tasting sablefish(black cod) from Sitka Salmon Shares and , wow! The texture was so tender and buttery! I am excited to be affiliated with them. From April 1st- June 30th 2020 place your order using the special code “LaPina” and receive a $25.00 dollar discount on your share, except for “Taste of Fall” share.
Anticipation!
That first bite! Oh My!!
Buttery!!!!!!!!!!
The fish comes packaged in various sizes. This one pound pacific cod is perfect for two people.
Equipment
- Wire grill basket
Ingredients
Stovetop Grilled Cod
- 2 sablefish black cod fillets 7-8 ounces each
- 1 tablespoons Chile de arbol based seasoning see link or recipe notes
- avocado oil or oil of your choice
- 2 tbsp macha mojo sauce see link
- Cilantro chopped
- Lemon wedges
Charcoal Grilled Black Cod
- 1 pound Alaskan cod, sliced in half
- Salt and pepper, to taste
- 1/4 cup Guajillo salsa see notes
- oil
- 2 tbsp macha mojo sauce see link
- Cilantro chopped
- Lemon wedges
Instructions
Charcoal Grilled Black Cod
- Wire grill basket
- Season the fish generously with chile de arbol seasoning(see link). Press gently into fish. Let sit for 5 minutes.
- Transfer fish to wire basket and lock in place. Drizzle oil over seasoned side right before you grill.
- Place seasoned side down onto preheated outdoor grill. Grill for 5 minutes, rotating once. Flip over and grill for 4 more minutes or until fish is flaky.
- Remove fish from heat, tent loosely and let sit for 5 minutes. Remove from wire basket and transfer to serving platter. Spoon on some of the macha mojo sauce(see link). Garnish with cilantro and lemon wedges.
Stovetop Grilled Cod
- Preheat stove top cast iron grill pan until it smokes slightly.
- Season the fish lightly with salt and pepper on both sides. Brush one side generously with guajillo salsa. Let sit while pan comes up to temperature.
- Right before cooking, drizzle oil on top of fish. Place oil side down on hot grill surface. Grill for 4-5 minutes or until fish releases fairly easy. Flip over and grill for another 2-3 minutes or until fish is flaky.
- Transfer to serving dish. Spoon on some of the macha mojo(see link) over the fish. Garnish with cilantro and fresh lemon wedges.
Notes
Easy Red Chile Sauce
For Chile Sauce: 4 large chile guajillo, new mexico or california. 1 clove garlic. Pinch of Mexican oregano. 1/3 teaspoon cumin. 1 teaspoon knorr chicken bouillon. 1 tablespoon apple cider vinegar. Salt to taste. Remove the stems and seeds from the chiles. Place in a pot of simmering water. Cook for 7-8 minutes. Remove from heat and let steep. Drain water from chiles and transfer chiles to the blender. Add 1/2 cup fresh water, garlic, oregano, cumin, bouillon, vinegar and salt to taste. Blend on high until smooth and then strain. Cook the chile sauce in a little preheated oil for 10 minutes. Cooking the sauce concentrates the flavors more. Cool before using.Spice Rub
Prepare your own chile seasoning. Take a mix of dried red chiles, both mild and spicy and tear them into pieces. Toast lightly on preheated griddle. Transfer to a coffee grinder and process into a fine powder. Mix chile powder with salt, fresh cracked pepper, citric acid(for tang) and some dried herbs.
Your photos are so deliciious!!!
Thank you!!