Grilled Cod Lettuce Wraps with a Corn and Farro Salad and Pickled Cumcumbers

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Tonight was a home version of Dinner Impossible: veggies and a grain searching for a meal. I had tomatillos that I bought at the farmers’ market this weekend. I knew that I was going to make Salsa Verde, but not on what I would put it. I had Farro in the frig from the last Farro salad I made. When cooking grains, I always cook twice as much as I need so I have some in the frig that I can quickly grab. I had an ear of grilled corn left over from Sunday dinner. I had a store bought cucumber which I want to get rid of since the ones in my garden are ready to pick. My mission: what to make for dinner? Or maybe it was a home version of Chopped. One bad meal and you,re cut from the kitchen. Luckily, I also have a Wegmans as my pantry.

The winning answer tonight was Grilled Cod Lettuce Wraps with a Corn and Farro Salad and Pickled Cucumbers. There is a little prep work to do on this one, but beyond that, the meal is quick and easy. I spiced my Cod with Chef Paul Prudhomme’s Seafood Magic before grilling. You can add whatever spices you prefer. I find it hard to beat Chef Paul’s spice blends for Seafood or Steak.

You might note that there is no oil in this recipe. The only oil used was on the grill grates to prevent sticking. I also used lime throughout. You could use lemon. My wife is allergic to lemon so lime is used consistently.

Dinner Tonight

Grilled Cod Lettuce Wraps

INGREDIENTS:
1 Head Boston Bib lettuce
2 Cod Fillets
Red Cabbage Slaw, see below
Salsa Verde, see below

PREPARATION:
1) Prepare grill for indirect cooking.
2) Grill Cod for 15 minutes or until translucent.
3) Place some grilled Cod on top of a piece of Lettuce, top with Red Cabbage Slaw and Salsa Verde. Roll and eat.

Red Cabbage Slaw:

INGREDIENTS:
2 cups Red Cabbage, shredded thinly
3 Tbs Red Wine Vinegar
2 Tsb Kosher Salt
Fresh ground Pepper, to taste

PREPARATION:
1) Combine first three ingredients.
2) Add fresh ground pepper, to taste
3) Refrigerate until use.

Salsa Verde

INGREDIENTS:
4 Medium Tomatillos, chopped
2 Cloves Garlic
1/2 cup of Red onion, chopped
2 Tbs Cilantro
2 Serrano Peppers
Zest and Juice of one Lime
Salt and Pepper, to taste

PREPARATION:
1) Place first six ingredients into a food processor and process until smooth.
2) Add Salt and Pepper, to taste.
3) Refrigerate until use.

My Sides, Corn and Farro Salad and Pickled Cucumbers

Farro Salad

Corn and Farro Salad

INGREDIENTS:
1/2 cup of cooked Farro
1 ear of grilled corn, stripped
2 Tbs Red Onions, chopped
2 tsps Cilantro, finely chopped
Juice of 1/2 Lime
Salt and Pepper, to taste

PREPARATION:
1) Combine first five ingredients.
2) Add Salt and Pepper, to taste.
3) Refrigerate until use.

Cumcumber Salad

Pickled Cucumbers

INGREDIENTS:
1 Cucumber, sliced
1 Tbs Kosher Salt
2 Tbs Red Wine Vinegar
1 Tbs Cracked Black Pepper

PREPARATION:
1) Place slices of Cucumber on serving place.
2) Sprinkle with Kosher Salt and Cracked Pepper.
3) Sprinkle with Red Wine Vinegar.
4) Refrigerate until use.

Most of the prep can be done in advance and all you will have left to do before servings is grill the Cod and set the table. Simple. healthy and delicious. Enjoy!

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