Bobby Flay's Grill It! - Bobby Flay [84]
Remove the fillets from the grill, top with some of the piquillo pesto, and garnish with parsley leaves.
Piquillo Pesto
Makes 1 cup
1 (8-ounce) jar piquillo peppers, drained, or 2 large red bell peppers, grilled, peeled, seeded, and chopped
2 cloves garlic, chopped
3 tablespoons pine nuts
1 tablespoon red wine vinegar
1 teaspoon pureed canned chipotle chiles in adobo
½ cup olive oil
5 tablespoons freshly grated Parmigiano-Reggiano cheese
1 teaspoon honey
Kosher salt and freshly ground black pepper
Combine the piquillo peppers, garlic, pine nuts, vinegar, and chipotle puree in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and pulse just until combined. Transfer to a bowl and stir in the cheese, honey, and salt and pepper to taste. The pesto can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Honey-Citrus Glazed Cod with Grapefruit-Orange Relish
I like to make this dish during those dark, dragging weeks of winter. For one thing, that’s when citrus is at the peak of its growing season. But more than that: you bring this plate to the table, and it’s just like serving up sunshine. Everything about this cod and relish is bright, fresh, and sunny. This glaze and relish combination is really well balanced: slightly bitter grapefruit and savory red onion keep the relish grounded, and sharply acidic lemon juice and zest counter the super-sweet honey and orange in the glaze.
Serves 4
½ cup orange blossom honey
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1½ tablespoons finely chopped fresh oregano leaves
Kosher salt
4 (8-ounce) cod fillets
2 tablespoons canola oil
Freshly ground black pepper
Grapefruit-Orange Relish (recipe follows)
Whisk together the honey, orange and lemon zest and juice, oregano, and ½ teaspoon salt in a small bowl. Let sit for 15 minutes at room temperature before using.
Heat your grill to high.
Brush the cod with the oil on both sides and season with salt and pepper. Place the cod on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Brush the top of the fillets with the honey glaze, turn over, and continue grilling until just cooked through, 3 to 4 minutes longer.
Remove the cod from the grill, glaze side up, and brush with more of the glaze.
Grapefruit-Orange Relish
Makes 2 cups
2 fresh oranges, peeled, sectioned, and cut into ¼-inch pieces
1 medium grapefruit, peeled, sectioned, and cut into ¼-inch pieces
½ small red onion, halved and thinly sliced
Juice of ½ orange
2 tablespoons aged sherry vinegar
2 teaspoons orange blossom honey
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Combine the oranges, grapefruit, onion, orange juice, vinegar, honey, oil, and parsley in a medium bowl and season lightly with salt and pepper. Let the relish sit at room temperature for at least 15 minutes before serving. The relish can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
Grilled Cod with White Bean Relish and Cherry Tomato Vinaigrette
This dish is a lesson in contrasts, and a perfect example of why that cooking philosophy works so well. White, light, and flaky cod is topped with a rich and creamy bean relish. The warm tomato vinaigrette adds a shot of color and texture—the tomatoes burst from the heat and pop in your mouth. One note: because of its flaky nature, cod can be a bit tricky on the grill. Be sure to oil the fish liberally and use extra care when turning it.
Serves 4
1 pint grape or cherry tomatoes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons