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Donna Formica's Foiled Codfish
As seen on The Fish Market
Friday, August 6, 2004
WVIT Channel 30
serves 4
Ingredients:
4 (6oz portions) fresh codfish, skinned and boned
Kosher salt & freshly ground pepper
4 sprigs of fresh thyme, leaves only
juice of 2 lemons
1 red bell pepper, de-seeded, stem removed, and cut into thin strips, 3"x1/4"x1/4" (also known as
a julienne cut)
1 zucchini squash, end removed, cut julienne style
1 yellow squash, end removed, cut julienne style
2 medium-sized tomatoes, stems removed, de-seeded and cut julienne style
1 Spanish onion, peeled and sliced peper-thin
4 tablespoons dry vermouth (*optional)
4 (11" x 14") pieces of heavy-duty aluminum foil
Procedure:
- Preheat grill to 400 degrees.
- Lay a piece of foil flat on your counter.
- In the center of the foil place the codfish.
- Season the codfish lightly with salt and pepper.
- Scatter leaves of one sprig of thyme across the fish.
- In a 1 gallon capacity glass bowl, toss the julienne vegetables and onion together.
- Take 1/4 of the vegetable mixture and place it on the codfish in foil.
- Place 1 tablespoon of cold butter on top of the vegetables.
- Splash 2 tablespoons of dry vermouth on the codfish melange.
- Taking the side of the foil, bring it up to form a "tent" and wrap folding top edge over like a paper
bag.
- Bring the tail ends up slightly and twist them on either end resembling a firecracker.
- Repeat this process with other three codfish fillets.
- Place the foiled fillets directly on the grill.
- Allow fish to cook, with the grill top open, for about 12-15 minutes.
- You'll know it's done when the flesh has turned from translucent to opaque and it flakes easily with a fork.
- Serve the foiled fish directly from the grill to the table in its package!
- Serve with lemon wedges.
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