The trick is to smoke the meat and not make the meat smoke
GRILLED COD ESCABECHE
Date:August 22, 2011 Favorite:Fish Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Cod Escabeche
The marinade for the fish used Adobo Marinade which used lemon & lime juice, orange juice, tomato sauce, wine, olive oil, Frank's Hot Pepper Sauce, minced garlic, smoked paprika & Kosher salt.
In addition to the Adobo Marinade, the main marinade used diced jalapeno chiles, red peppers & red onions, sliced olives, red wine vinegar, sugar & red pepper flakes.
All of the ingredients for the main marinade are prepped & ready to go. The Adobo Marinade is in the stainless steel bowl on the right.
The marinade is brought to a boil for one minute.
The marinade is off the stove and is cooling.
The Orange-Cumin rub used Kosher salt, paprika, dried orange peel, cumin, chipotle chili, blak pepper & sugar.
The rub is ready to mix.
The finished rub.
There were both small and large fillets, so I decided to use 2 grill basket so I could grill up two batches of fillets.
The fillets get sprayed wit olive oil & go in the wire mesh grill basket.
Once secured in the grill basket, the fillets have the Orange-Cumin rub applied to them
The cod is on the grill, being direct grilled on medium high. The larger fillets took 7 minutes and the smaller fillets took 5 minutes.
The grilled fillets are cooling to room temperature.
Once the fillets have cooled to room temperature, the marinade is added and the fish goes into the fridge for 6 hours.
Time to eat. In addition to the cod & marinsde, the remaining bill of fare was crusty dinner rolls & crispy shoestring fries
The fillets have hit room temperature-time to eat.
The fish was highly seasoned, moist & spicy. Very spicy, but great.
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This Spanish recipe from Fire It Up! intrigued me on several levels. First of all, it used a spicy marinade and rub. What really intrigued me though was when the marinade went on: AFTER the fish was cooked. Then it went in the fridge for a minimum of 6 hours, with the theory being that cooking opened up the pores of the fish, the better to absorb all the flavor of the marinade. To begin at the beginning, the cod fillets were sprayed with olive oil and then rubbed with the orange-cumin rub .They were grilled using a wire mesh grill baskets. I had two different sized fillets, so I used two different baskets which allowed me to grill the fillets for 5 minutes for the thin ones and 7 minutes for the thick fillets. The fillets were allowed to cool to room temperature and then the marinade was added to the dish and it was off to the fridge for 6 hours. The fish was removed from the fridge one hour before dinner and allowed to rise to room temperature. This was an excellent fish dish, unlike anything I'd ever tasted. It was highly flavored and very spicy.