Simple, Smokey, & Buttery Sweet
Wood-Fire Grilled Black Cod
Serves: 2 | Difficulty:
Prep: 20 mins | Total: 40 mins
One of our cherished members in the Madison area, Monika Wood cooks a mean black cod. What’s her secret? She goes for simple preparations that let the fish do the talking. Her favorite way to cook in the summer is over a wood-fire, and says that “...having a glass of wine while watching the fire burn down is part of the ritual!” Sounds like a plan, Monika! Enjoy this on a cool summer evening when the best thing to do is grill-out with friends & family. “The buttery sweetness of the black cod is complemented perfectly by the crunchy sugar snap peas and the many aromatic flavors of the salad,” Monika said. “That evening we were certain nobody had a more delicious or beautiful dinner!”
- two 8oz pieces of black cod
- orange olive oil (see pro tip below)
- coarse ground black pepper
- flake sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- sea salt to taste
- 1 lb raw sugar snap peas, halved
- 8 oz mixed fresh herbs & greens (chervil, parsley, tarragon, sorrel, arugula), or substitute baby salad greens
Start a wood fire (safely!), either in a grill or fire-pit. Let the coals burn down and arrange them 3-4 inches below the grill grate.
Pat black cod pieces dry and season with coarse salt and pepper. Oil cast iron pan or grill and let warm.
Rub black cod pieces with orange olive oil. Grill over mesquite or hickory, until cooked through or until it flakes easily.
Put the lid on the grill as it cooks, or put the cast iron directly in the coals to infuse a smoky flavor.
For the salad, whisk together olive oil, lemon juice, and honey. Toss dressing with herbs, greens, and snap peas. Season with salt to taste.
Serve the black cod fresh off the grill alongside the snap pea salad.
Monika's pro cooking tip: If you don’t have orange olive oil, you can put a generous amount of orange zest into a few tablespoons of olive oil as a suitable & delicious substitute.