Bobby Flay's Grill It! - Bobby Flay [85]
1 shallot, finely chopped
Pinch of red chile flakes
⅓ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves, plus extra sprigs for garnish
2 tablespoons chopped fresh flat-leaf parsley leaves
4 (8-ounce) cod fillets
2 tablespoons canola oil
White Bean Relish (recipe follows)
Heat your grill to high.
Put the tomatoes in a bowl, toss with the olive oil, and season liberally with salt and pepper. Place the tomatoes on the grill in an even layer and grill until soft and charred on all sides, about 5 minutes for grape tomatoes and 8 minutes for cherry tomatoes.
While the tomatoes are grilling, whisk together the vinegar, shallot, and chile flakes in a medium bowl and season with salt and pepper. Slowly whisk in the extra-virgin olive oil until emulsified and then stir in the basil and parsley. Add the hot tomatoes and let sit at room temperature while you prepare the cod.
Brush the cod with the canola 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. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer.
Remove the cod to a platter and top with the white bean relish and cherry tomato vinaigrette. Garnish with basil sprigs.
White Bean Relish
Makes approximately 3 cups
1 (15.5-ounce) can white beans, drained, rinsed, and drained again
½ cup pitted and chopped Kalamata olives
1 red bell pepper, grilled, seeded, and finely diced
1 yellow bell pepper, grilled, seeded, and finely diced
½ small red onion, thinly sliced
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
Combine the beans, olives, red and yellow peppers, onion, oil, and parsley in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. The relish can be made 8 hours in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
Grilled Tilapia with Lemon Butter and Capers
Tilapia seems to be showing up on menus everywhere today. I have used this flaky white fish for years in my restaurants, but if you can’t find it, you can substitute bass or snapper. The butter flavored with lemon and white wine and the sprinkling of the capers at the end is really just a play on piccata, a quick pan sauce normally served over chicken or veal. This recipe is perfect served over rice or orzo, which is a rice-shaped pasta.
Serves 4
Grated zest and juice of 1 lemon
½ cup dry white wine
2 teaspoons honey
8 tablespoons (1 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
2 tablespoons olive oil
¼ cup capers, drained
¼ cup chopped fresh flat-leaf parsley leaves
Combine the lemon zest and juice, wine, and honey in a small saucepan over high heat and boil until reduced by half, about 5 minutes. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. The butter can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
Heat your grill to high.
Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred.
Remove the fish from the grill and immediately top each fillet with some of the butter and capers. Garnish with the parsley.
SOURCES
For Spices, Dried Chiles, and Hot Sauces
www.kalustyans.com, 800-352-3451
www.penzys.com
For Hot Sauces, Rubs, and Barbecue Sauces
www.BobbyFlay.com
For Cheeses
www.dairysection.com
For Fresh Lobsters
www.mainelobsterdirect.com, 800-556-2783
www.thelobsternet.com, 800-360-9520
For Fresh Seafood
www.gortonsfreshseafood.com, 800-335-3674
For Organic Chicken
www.eberlypoultry.com, 717-336-6440
For Buffalo
www.buybuffalo.com, 800-543-6328
For Specialty