Grilled Codfish with Cherry Tomatoes
I’ve got a gazillion cherry tomatoes ripening on the vine and looking for a home. This recipe, adapted from my blogging buddy, Stacey, is the perfect place for these teensy tomatoes that are no larger than a small sourball candy. You probably won’t be able to find them this tiny, but regular-sized cherry or grape tomatoes work fine here too. Everything gets placed in a disposable aluminum pan and cooked on a hot grill, keeping your kitchen cool on a hot summer’s day. In 15 minutes, dinner is ready, and you don’t have to flip the fish at all if you keep the lid down on the grill. You needn’t limit yourself to cod either. Try it with flounder, snapper or halibut, for example, but depending on the thickness of the fish, you may have to cook it a shorter or longer time on the grill.
There is a lot of delicious sauce that oozes forth from the tomatoes and other ingredients, so serve it over rice, polenta or pasta to soak up all those juices.
Since I was heavy-handed with the tomatoes, there were a lot left over, after we had eaten all the fish. I saved a little of the rice and green beans also, and the next day had a delicious lunch heated up in the microwave.
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Codfish with Cherry Tomatoes on the Grill
Author: Ciao Chow Linda
Ingredients
- 1 lb. codfish
- whole cherry tomatoes (I didn't measure but there were at least two cups - use as many as you like)
- 3 anchovies (anchovy haters - please don't ignore these - it won't taste like anchovies, but adds a great "umami" flavor)
- 2 cloves garlic, chopped
- 2 tbsp capers
- 1 large shallot, sliced
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- kosher salt & pepper
- 1 lemon, half sliced and placed in pan, and half juiced and poured into the pan
- 1 tablespoon butter
- fresh oregano leaves
- fresh basil leaves, minced
- fresh parsley minced
Instructions
- Drizzle a little olive oil onto the bottom of a disposable aluminum pan.
- Add the codfish, seasoning with salt and pepper and then placing a pat of butter on top
- Pour the juice of half a lemon over the fish.
- Place the rest of the ingredients (except the basil and parsley) in the pan and toss lightly to coat everything.
- Cook on a hot grill with the lid closed for 15 minutes, (or longer if your fish is thicker and not cooked through)
- Sprinkle the cooked fish with the minced basil and parsley, and serve.
This Post Has 5 Comments
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Beautiful. I have cod, tomatoes, and all of the herbs! I might have to throw a few olives in the mix!
It’s been a long time since I’ve prepared cod. Your recipe just sounds so fresh and delicious, Linda. Have you prepared Venetian Baccala’? Traditionally cod is used, but I was there on a Monday, sadly when no fish is caught or sold on Mondays. So I was unable to order it to taste it Your cod recipe and an Italian-influenced fish recipe reminded me of the Venetian dish.
Thanks,
Roz
Roz – Thanks for your comment. I have prepared baccala many times, especially at Christmas when I make baccala mantecata. I have a recipe for it in blog archives.
Howdy Linda, well I’m just easing back into the blogosphere and your post caught my eye. As you know we get a lot of cod over this way and I’m always looking for new ways to prepare it. I love the idea of tossing the foil tray on the grill.
We have an abundance of cherry tomatoes as well (they are about the only variety that grows well here) and fresh line caught cod is at the fishmonger so I can see this grilling up soon. I think the leftovers would toss nicely with pasta. Well that is if there are any leftovers…
My kind of dish! No fuss, no muss. But tasty and easy on the eyes as well. I have a large fillet right now in my freezer, just waiting for this kind of treatment! May even try it out tonight, as we need something light.