Grilled Cod Boats with Fresh Tomato Basil Salsa
When you are cooking alfresco, but still want to impress…this fresh fish recipe will be a big hit!
The recipe calls for cod but use your purveyor’s fresh catch of the day. Filled with flavor but low in fat this may just be a go to recipe when you are feeding a crowd or dining for two.
Ingredients
Makes 6 Cod Boats
3 Pounds of Cod (or your favorite white fish)
Salsa
6 cups Tomatoes – quartered or roughly chopped (large pieces)
*That’s almost 2 pounds or 2 large containers of cherry tomatoes
6 Cloves of Garlic – chopped
3 Shallots – chopped
1 Bunch of Fresh Basil – chopped
2 T Herb de Provence (or substitute with dried basil)
4 Lemons Juiced and Zested
3/4 Cup of Olive Oil
2 t Kosher Salt
1 t Fresh Pepper
Cooking instructions
In a medium to bowl pour in Olive Oil, Lemon Juice, Zest, Salt, Pepper, Herb de Provence and mix. Add in your shallots and garlic. Finally incorporate your chopped tomatoes and basil until all tomatoes are coated in the Olive Oil.
Lay out six sheets of foil. If you are doing this on a grill or open fire it is suggested to double up your heavy-duty foil and even use parchment paper on the inside layer. You do not want your fish to burn but rather to steam in the packet.
Divide your fish into six servings and place one on each foil piece. Lightly salt (kosher) and use fresh pepper. Fold the foil around the fish like a box without a lid.
Take a spoon or measuring cup to scoop your salsa over the top of each piece of fish.
Fold the foil boats so that they pinch closed at the top. Place over fire or grill. Depending on the heat of the grill your white fish will be done in about 20 minutes.
Grilled Asparagus with Prosciutto
For this recipe, check out the Grilling Wino
RE: Grilled Cod Boats — in the vlog you mentioned that you usually cook the boats in an oven. Could you please advise – What temp. & how long.
I salute you and your idea of send postcards to those unable to get out; but thoroughly enjoy your vlogs.
Thanks
Ken
Hey there Ken… Trish said that she doesn’t use the boats in the oven. She uses a baking dish. She put them in for 25min at 375. Let us know how it goes!
This is a great “grown-up” version of the foil packet dinners taught in scouts. I had limited my use of foil but with the parchment paper idea, I’ll happily welcome it back into my life. I can’t wait to try it. The wine tips in the video were great. Except for the chin tuck, breathing one. I think I would dribble all down my shirt. Thanks for sharing.
Great recipes for the grill, I can’t wait to try them.
I know I can do these at home on the grill, but the asparagus one I’m going to make when I’m camping out in the middle of the desert. Thanks to y’all for these great recipes.
Hey Trish & Marc.
I made both of these recipes tonight and we loved it. We are not camping so I made it in the oven.
Thanks for the great ideas!
Jim
Marc & Tricia
Ginger and I are followers and have been for sometime.. Now we are ‘bing’ watching to get caught up !! In the midst of that, Ginger (my Ginger) not to be confused with your TT-Ginger.. would like to know the make and model of the grill Marc said was too heavy and would need to go in the episode at the beginning of season 2 where weight was the topic of discussion. We have a 2014 Keystone Bullet Premiere 30REPR and it has an Aussie grill that attaches to a swing frame at the rear bumper which is cool and all, But Ginger really liked yours. So, when you get a few minutes and could answer, that’s be great. We’ll see you all again tonight as we get a few more episodes in !! Thanks…
Tony & Ginger
Great video! One question, you mentioned a Ricotta white sauce…how do you make that?
I would love to know about the ricotta sauce as well 🙂 Thanks, we’re just starting to watch your videos, we bought our first RV, a nice toy hauler, and we’re camping for the first time next week. I love to cook, looking forward to more of your recipes, and I love your videos! Funny and helpful!
Do you have the recipe for the ricotta cream y’all talked about in the episode?