Tuesday, April 21, 2009
Cod w/ Caviar
Here's a relatively quick recipe that may be used to steam fish or lobster on a grill, if you like them well cooked but still moist.
Serves: 6
Need:
Grill Plate
2 oz. Sturgeon, trout, or salmon caviar
2 Lbs Cod
2 dozen Quahogs or Littlenecks
6 Medium Leeks
High quality Chorizo
Canola Oil
1 Cup-blended- Basil, Garlic, Parsley, Canola Oil, Salt, Peppar, lemon
Coat the fish with the blended herbs and oil. Use a brush or paper towel to grease the grill plate (may use foil with some small holes in it or a grill basket.)
Cut the leeks in half, using the whites for roasted vegetables. Take the green halves and separate them into 3-inch by 1-inch pieces. Cover the grill plate with these. Then layer clams on top, then chorizo, then the fish on top of everything.
Light the grill, raise the heat to 500 inside, and grill closed for 20 minutes.
The moisture from the leeks and clams will help steam the fish.
Cook until clams have opened. Some may stay partially closed because of the weight of the fish. If you want to be certain your clams are cooked, and you want them dry, lay them next to the fish instead of below. Grilled clams tend to keep some moisture in the bottom of the shell. If you really like dry clams, grill them mouth down, so they open and drain during cooking.
Garnish the fish with caviar down the center of the fillets to add flavor and color. My favorite is a sturgeon caviar like American Hackleback.
This dish can be duplicated with other firm, mild whitefish like Haddock, Halibut, Black Bass, or Striped Bass. Broiling instead of grilling will give you a dry, flaky fish, which is also nice. I like my fish cooked through, but I'm obssessed with it being moist inside, and dry outside with a little searing for flavor and texture.
We haven't substituted the fish with lobster, but we will later this summer and expect good things because the high heat and steam work a little like a clambake.
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