Being the seafood guy around FRESH, I think about fish a lot anyway, but even more so during Lent. (Maybe it was all those fish sticks we ate in the school cafeteria this time of year, growing up in Louisiana.)
So if you’re planning to feed your family extra servings of fish for the next six weeks, let me suggest a couple that everybody from your kids to your grandma will probably like: cod and haddock.
Cod and haddock are flaky white fish that are good any way you cook them – fried, grilled, baked or poached. They go well with about any sauce or seasoning. I like them because they’re mild but they still have a good, fresh, characteristic fish flavor – about a “5” on a scale of 1-10.
Haddock filets are a little thinner, and more delicate, while cod is a little meatier, but they can pretty much substitute for each other in most recipes, including this one. It’s quick to prepare, and you can get all the seasonings you need in our seafood and produce department, within steps of each other.
Asian Grilled Atlantic Cod
1 lb FRESH Atlantic Cod
2 tsp FRESH Creole Seasoning (available at the FRESH Seafood Department)
2 Tbs extra virgin olive oil
4 oz FRESH Asian Marinade (available at the FRESH Seafood Department)
Juice of 1 fresh lime
Juice of 1 fresh tangerine
Season cod filets with the FRESH Creole Seasoning and brush with olive oil.
Over a medium heat grill, place cod fillets and “mark” with grill. (This means letting grill marks sear onto the fish surface, like you would when grilling a steak.)
Turn fish once and continue cooking. Squeeze lime and tangerine juice over filets.
Just before filets are cooked to desired temp, coat with half of the marinade and cook 30 seconds to 1 minute more.
Serve hot with rest of marinade laced over fillets.