Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

By by Staub
Images
Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion
Serves
Makes 4 servings
Ingredients
  • Mushrooms:
  • 16 ounces mixed mushrooms
  • 10 sprigs Italian parsley
  • 1 teaspoon smoked sea salt
  • 6 spring onions
  • 3 tablespoons canola oil

  • Black Cod:
  • 4 (6-ounce) black cod fillets, skin on
  • 2 Tablespoons canola oil
  • 1 lemon
  • ½ cup white wine

  • Pepper and salt


Procedure
To make mushrooms:clean and wash the spring onions and using a chef’s knife slice them as thin as possible. Set aside.

Remove the parsley leaves from the steam and mince roughly. Set aside.

Clean the mushrooms and cut them into ¼-inch thick slices. Put them in a bowl and toss them with three tablespoons canola oil.

Preheat the grill on medium heat. Once hot, place the mushrooms on the grill. Grill both sides for around 1½ minutes or until you see grill marks. When grilled, put the mushrooms in a bowl. Add the minced parsley and sliced spring onion. Flavor with pepper and sea salt.

To make black cod: brush the cod with canola oil and season with pepper and salt. Preheat the steam grill on medium heat. Once hot, place the cod skin-down on the grill in the opposite direction of the ridges.

The cod might stick in the beginning but will release after a while. Now turn sideways. After two minutes, add white wine and place the lid on the steam grill. Steam grill until cooked.

Using the finest zester finish with some lemon zest.

To serve: plate the cod and top with the mushroom and spring onion mixture. Finish by drizzling a nice extra-virgin olive oil over the fish and mushrooms.

Steam-Grilled Black Cod, Mushrooms, Italian Parsley and Spring Onion

By by Staub
Serves
Makes 4 servings
Ingredients
  • Mushrooms:
  • 16 ounces mixed mushrooms
  • 10 sprigs Italian parsley
  • 1 teaspoon smoked sea salt
  • 6 spring onions
  • 3 tablespoons canola oil

  • Black Cod:
  • 4 (6-ounce) black cod fillets, skin on
  • 2 Tablespoons canola oil
  • 1 lemon
  • ½ cup white wine

  • Pepper and salt


Procedure
To make mushrooms:clean and wash the spring onions and using a chef’s knife slice them as thin as possible. Set aside.

Remove the parsley leaves from the steam and mince roughly. Set aside.

Clean the mushrooms and cut them into ¼-inch thick slices. Put them in a bowl and toss them with three tablespoons canola oil.

Preheat the grill on medium heat. Once hot, place the mushrooms on the grill. Grill both sides for around 1½ minutes or until you see grill marks. When grilled, put the mushrooms in a bowl. Add the minced parsley and sliced spring onion. Flavor with pepper and sea salt.

To make black cod: brush the cod with canola oil and season with pepper and salt. Preheat the steam grill on medium heat. Once hot, place the cod skin-down on the grill in the opposite direction of the ridges.

The cod might stick in the beginning but will release after a while. Now turn sideways. After two minutes, add white wine and place the lid on the steam grill. Steam grill until cooked.

Using the finest zester finish with some lemon zest.

To serve: plate the cod and top with the mushroom and spring onion mixture. Finish by drizzling a nice extra-virgin olive oil over the fish and mushrooms.