BARBECUED COD PAVE, LEMON BUTTER AND CAULIFLOWER
Portions : 4 - Preparation : 10 minutes - Cooking time : about 30 minutes
Ingredients
- 4 to 8 cod or sablefish steaks
- 1 cauliflower, cut into thick 1/2'' slices
- 1 onion, sliced into rings
- 120 ml (8 tbsp.) olive oil
- 1 clove garlic, minced
- 45 ml (3 tbsp.) maple syrup
- 5 ml (1 tsp.) herbes de Provence blend
- 125 ml (1/2 cup) butter
- 2 lemons, halved
- 125 ml (1/2 cup) pumpkin seeds
- salt and pepper to taste
Preparation
- Preheat barbecue to high.
- In a bowl, combine olive oil, garlic, maple syrup and herbes de Provence.
- Brush the prepared mixture over the fish steaks, cauliflower slices and onion rings, and season with salt and pepper.
- On a barbecue mat, sear the cod steaks for 2 minutes on one side. Remove and set aside on a plate.
- Sear the onion rings and cauliflower slices for 2-3 minutes on each side.
- Remove and add the onion rings to the cod dish.
- For the cauliflower slices, continue cooking over medium heat for 5 minutes, until tender in the center. Remove and keep warm.
- On the barbecue grill, sear the lemons over high heat for 2 to 3 minutes.
- Squeeze the lemon juice over the cod steaks and add the butter and squeezed lemons to the dish.
- Place the dish on the barbecue grill and cook indirectly, with the lid closed, for around 15 minutes, until the fish is cooked through. Check seasoning.
- Arrange the cauliflower slices, onion rings and cod on each plate, drizzle with some of the melted butter and lemon juice mixture, the cooked cod and the pumpkin seeds.
