Grilled Alaskan Cod with Summer Squash and Yukon Gold French Fries

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Due to the nice, warm weather lately, I found myself really in the mood to grill today. The only problem was, I couldn’t decide what – so I decided to head to the store and wander around for some inspiration – whatever looked good, I was going to buy and go from there. It turns out, I found some great Alaskan Cod on sale, so I went with it. I paired it with potatoes and summer squash I had on hand and the rest is history!

Grilled Cod

1 pound Alaskan cod

Salt

Pepper

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

3 tablespoons butter

1 lemon, cut in half

1 chive, minced

Season both sides of the fish with salt and pepper.

Pre-heat grill to high. Place a cast iron skillet (or other grill proof pan) on the grill and add the butter, garlic, shallot and juice of half of the lemon. Sauté for 3 -4 minutes until garlic and shallots are softened. Add fish and cook 5 minutes per side, until flesh is opaque and flakes easily.

Garnish fish with sauce remaining in the skillet, the juice of the other half of the lemon and the chive.

Summer Squash

1 zucchini, sliced into half moons

1 summer squash, sliced into half moons

3 cloves of garlic, minced

3 tablespoons extra virgin olive oil

1 teaspoon of salt

½ teaspoon freshly ground black pepper

In a bowl, add all ingredients and toss well. Grill over high heat, for 20 minutes.

French Fries

2 Yukon Gold potatoes, cut into “French fry slices”

2 tsp salt

2 cups vegetable oil

In a medium pot, heat oil over medium-high until it reaches 375 degrees. Add potatoes and cook for 12 – 14 minutes or until fries are golden brown. Remove from oil and season immediately with salt.

1 comment

  1. Kurnia October 13, 2012 at 7:46 pm Reply

    I am a FACS teacher in Kansas and awlays try to stress the importance of food safety and sanitation to my students during demonstrations in the kitchen. I tell them to watch out for foods made with mayonnaise, especially during the summer months when the temperatures are hot. There are so many delicious salads and side dishes brought to barbecues and picnics, but if the temperature is over 90 degrees, food should not be left out more than an hour. Microorganisms grow at a higher rate at the higher temperatures and that can lead to food-borne illnesses. I think people get busy or they start visiting and forget how long foods have been left out. Try to get those items back in a cooler, with ice or a cold pack, as soon as possible. 🙂

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