Sunday, June 17, 2012

Citrus Grilled Ling Cod with Cucumber-Pineapple Salsa {in a pita}

I had originally planned to make this last week but my schedule got the better of me. I just can't seem to get a continuous amount of downtime these days. Thankfully by next Friday I'll be done with most of my summer classes. 

When I first saw the recipe I thought it sounded great. The recipe uses halibut, and while we have halibut, I wanted to use ling cod instead. It's very similar to halibut but I actually like it better. The pineapple-cucumber salsa is great too, it's very fresh and delightful. I'd honestly use it again for something else.


Citrus Grilled Ling Cod with Cucumber-Pineapple Salsa {in a pita}
Recipe Adapted from Quia Anderso

Homemade Grill Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cascabel pepper flakes
1 teaspoon dried parsely
1 teaspoon black pepper
1 teaspoon salt


  • Add the ingredients to a bowl and stir to combine. Season both sides of the ling cod with the grill seasoning.

Citrus Marinade:

2 cloves garlic, minced
2 tablespoons red onion, minced
1 tablespoon dijon mustard
2 tablespoons olive oil
1 tablespoon white wine
1/2 lemon, zested and juiced
1/2 lime, zested and juiced
1/2 orange, zested and juiced 
salt and  black pepper

  • Combine all ingredients in a medium bowl and whisk to combine.

3/4 lb ling cod filets
citrus marinade {recipe above}
pitas
red leaf lettuce, optional  
cucumber-pineapple salsa {recipe below}

  • Season both sides of the ling cod with the homemade grill seasoning.
  • Add the ling cod to the bowl with the marinade and let sit in the refrigerator for 30 minutes.
  • Heat the grill to medium.
  • Remove the ling cod from the marinade and discard the marinade. Brush the grill with olive oil and grill until flaky, about 4 minutes on each side. Transfer to a plate.
  • Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons.
  • Tuck a piece of red leaf lettuce, if using, into each pita pocket along with some of the grilled ling cod. Top with some of the cucumber-pineapple salsa and serve.



Cucumber-Pineapple Salsa:

2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup chopped scallions
1 cup chopped cucumber
1 cup chopped pineapple
2 1/2 tablespoons olive oil
1/4 cup fresh lime juice
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt and black pepper, to taste




  • In a medium bowl add all the ingredients and combine well.
 
 
Ashley