The trick is to smoke the meat and not make the meat smoke

GRILLED COD ESCABECHE

  Date: August 22, 2011
  Favorite: Fish
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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.
Related Blog Entries:
Recipe Source:
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Fire It Up

Fire It Up!:

Grilled Cod Escabeche - Page 244.

Adobo Marinade - Page 37

Orange-Cumin Rub - Page 29
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR Fish Spatula
  • SR 19" Locking Tongs