Grilled Cod with Olives
ou can substitute almost any other fish fillet or steak for the cod. Be sure, however, to take the thickness of the fish into account when determining the cooking time.
If your steaks are thicker or thinner than mine, increase or reduce the cooking time
accordingly. A small yellowtail sole fillet, for example, is much thinner and so will take only 1 minute per side to cook.
Serves 4
FOR THE ZUCCHINI AND OLIVES
1 tablespoon unsalted butter
1 small zucchini (about 4 ounces), cut into 1/4-inch pieces (about 11/2 cups)
1 cup pitted kalamata olives, halved
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
FOR THE COD
4 (1- to 11/4-inch-thick) cod fillets (5 to 6 ounces each)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Preheat a grill to high heat.
Melt the butter in a large skillet over medium-high heat and sauté the zucchini for about 1 minute. Add the olives and sauté for another 30 seconds. Add the salt and pepper.
Sprinkle the cod with the salt and pepper and rub with the oil. Place on the grill and cook for about 11/2 minutes to mark the fish. Turn the fish to get a marking on the other side and cook for another minute. Grilling the fish can be done ahead if necessary. At serving time, transfer the fish to a gratin dish and finish in a 350°F oven for about 5 minutes until done to your liking.
Transfer the cod to four plates. Scatter the zucchini and olives on top and serve immediately.