Black Cod & Baby Bok Choy


 
Rich G

Rich G

TVWBB Honor Circle
I got ahold of some fresh black cod, and figured that a grill session was in order (even if it was mid-90's today......I'm sure it was hotter in Chuck's neck of the woods!)

I tend to go with a less is more approach when I've got really fresh fish to let the fish shine through. So my fish got a couple of hours in a bath of olive oil, rice wine vinegar, garlic, cilantro, lemon juice, salt/pepper. I also had some baby bok choy, so gave that it's own bath of veggie oil, sesame oil, soy sauce, rice wine vinegar, garlic, pepper.

I heated up a couple of baskets of leftover charcoal, and preheated my cast iron grill insert. Got the fish on skin side down over the fire, then moved it to indirect after a couple of minutes. Flipped to flesh side down, and back over the fire, then indirect until done. Midway through the fish cook, I got the bok choy on, and alternated it direct/indirect depending on where I had the fish. I think the fish went for a total of 9 minutes, and the bok choy for about half that.

Oh, my! There's just nothing like getting your hands on some fresh fish (this stuff was swimming in the ocean on Friday.) There is no surprise that another name for this fish is butterfish (it's not really a cod at all), and why it is pretty commonly served as sashimi. It melts in your mouth like butter, and the flavor is just a touch oily, but so good. The bok choy was a great accompaniment, providing a nice crisp texture alongside the super tender fish.

So....some photos! Fish on!

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Fish and greens:

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Plattered:

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Plated:

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....I need to make friends with more fishermen!

Hope everyone has a great week!

Rich
 
That's some real nice cod Rich, you nailed it. It was hot yesterday, but not too bad. It's been worse (July)
 
Thanks, guys. Trying to eat more fish, and it's easy when it's this fresh/good! :)

Dustin Dorsey said:
That looks tremendous, Rich. Nice thinking outside the box, moving that sear grate around!
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I usually put down a regular grate underneath so I have more surface area when I do move it. I like having the fire off to the side, keeping the grate over it so I can do direct/indirect at will (while keeping the cast iron hot for any searing that's needed.) It's really my only complaint with this accessory.....I'd rather have a third of the grill be cast iron than the circular middle portion. Of course, then I wouldn't have anywhere to put my wok, so my current solution works out.

Cheers,
R
 
That is one of the nicest plated meals I've seen in a long time Rich. That Cod is mouth watering. We love Baby Bok Choy also and agree it's the perfect compliment. There's hardly anything I miss about living in the bay area, but being 30 minutes away from the ocean is one I do miss. Used to love to go over and fish off the rocks.
 
Cliff Bartlett said:
That is one of the nicest plated meals I've seen in a long time Rich. That Cod is mouth watering. We love Baby Bok Choy also and agree it's the perfect compliment. There's hardly anything I miss about living in the bay area, but being 30 minutes away from the ocean is one I do miss. Used to love to go over and fish off the rocks.
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Thanks, Cliff! If you come down here and teach me how to fish, I'll cook! :) My fishing experience is limited to bamboo poles in a heavily stocked pond at family summer camp! :)

R
 
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