STEAMED COD WITH PEACH SALSA
danielRcrowther
September 4, 2022
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Ingredients
Adjust Servings
| 2 pounds of flaky, white fish (Halbut or Sablefish are favorites. Cod or Haddock work well) | |
| 4 12”x12” sheets of parchment paper + butcher’s twine | |
| 1 medium zucchini, cut into ½ ” cubes | |
| 1 pint cherry tomatoes, quartered | |
| 1 medium yellow onion, halved, quartered, and sliced into ¼” slices | |
| 2-3 bunches basil, finely chopped - about 1-1 ½ cups loosely packed | |
| 3 whole large peaches, peeled and diced into ¼” pieces | |
| 1 whole cucumber – peeled, halved, de-seeded, and diced into ¼” pieces | |
| 1 medium red onion – diced | |
| Juice of 1 lemon (about ¼ cup) | |
| ¼ cup or more EVOO (3-4 tbsp in salsa, remaining to drizzle over fish) | |
| 1 tbsp rice wine vinegar | |
| 1 tsp honey | |
| Salt and pepper |
Directions
1.
This is the perfect dish for a hot summer afternoon – light, sweet, and fresh. I like to pair this with some simply sauteed brocollini, greens, or simply with white rice so that the fish and sweet, tangy salsa shines! Best served with a light, acidic white wine like sauvignon blanc or vermentino.
I like to prepare white fish this way all summer long. It’s not only one of the easiest ways to prepare a delicate, flaky filet like halibut, sablefish, or cod, but it is also the perfect way to seal in the flavors from all of the great summer herbs and produce.
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Notes
1 Prep the peach, cucumber salsa: Combine the diced cucumber, tomatoes, onion, basil, and peaches in a medium serving bowl. Be careful to not damage the peaches
2 Mix together the EVOO, lemon juice, and rice wine vinegar, pour over and mix well. Cover with plastic wrap and reserve in the fridge while you prep the rest
3 Preheat your grill to medium
4 Meanwhile, prep the fish: Remove from fridge, drain juices and pat dry. Drizzle with EVOO and lemon juice and salt well.
5 Prepare 4 12”x12” pieces of parchment paper – arrange on the counter, or prepare one at a time to conserve space
6 In the middle of each square, place equal parts zucchini, chopped cherry tomatoes, onion, and a pinch of basil leaves. Drizzle with oil and salt and pepper
7 Place each fish filet over the veggies, in the center of the paper
8 Fold and wrap each parchment paper packet: fold up short sides and fold once. Then, fold up long sides and fold well. To finish, wrap each packet with butcher’s twine to enclose. (Make sure to keep folded sides up during prep and cooking so that no juices are lost – the parchment paper will contain all of the liquid, and the oil inside will prevent it from burning).
9 Remove salsa from the fridge while fish cooks
10 Place Each packet on the center of the grill, folded side up, and grill for 10-12 minutes. Once complete, untie twine and gently unfold to vent and prevent over-steaming. (Once fish is exposed, test it – it should be perfectly flaky. If it seems under, place back on heat for 2-3 minutes more, unfolded)
11 Let each packet rest 5-10 minutes, unfolded before serving
12 Serve each filet over steamed veggies, and top with peach, cucumber salsa. Goes well with white rice or couscous
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