L’Artisan: BBQ Black Cod & Honey-Mint Grilled Vegetables
over Zested Basmati Rice & Raita
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
In cod we trust! Particularly if it’s black cod, sustainably wild-caught off the coast of B.C., so it’s better for you and the environment. Give the fillets a rub of our Curry Favour spice blend, rich with a garlic and ginger purée. It doesn’t take long on the grill until they’re fork-tender. Broccolini and yellow zucchini are at their best on the barbecue, dressed with fresh mint, honey and lemon. Serve over fragrant rice arranged on an artful swoosh of raita so you keep your cool.
We will send you:
- 2 Wild-caught black cod fillets
- 1 Bunch of mint
- 1 Garlic clove
- 1 Lemon
- 1 Yellow zucchini
- 1 Bunch of broccolini
- 160g Basmati rice
- 7g Honey
- 90g Garlic-cucumber yogurt (raita)
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Cod, Milk
You will need:
Medium pot
Zester
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
44 g
Saturated Fat
9 g
Sodium
650 mg
Total Carb
90 g
Sugars
13 g
Protein
44 g
Fibre
9 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, zest and quarter the lemon. Cut the zucchini crosswise into ½ inch rounds on an angle. Pick the mint leaves off the stems; roughly chop the leaves. Mince the garlic. Remove the bottom inch of the broccolini stems (halve lengthwise if large).
Grill the cod
Pat the cod* dry with paper towel; drizzle with oil and season with ⅓ of the spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high) and grill, 3 to 4 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using.
Grill the vegetables
Meanwhile, in a medium bowl, combine the broccolini, zucchini, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until the zucchini is charred and the broccolini is tender. Return to the bowl. Add the honey, ½ the mint and the juice of 2 lemon wedges (double for 4 portions); toss well.
Finish & serve
To the pot of rice, add the lemon zest, garlic, remaining mint and S&P; stir well. Divide the raita between your plates and spread out in a circular motion. Top with the rice, vegetables and cod. Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
