GRILLED COD WITH LIME AND TARRAGON
Serves: 4
■ 3 tbsp plus 1 tsp (50 mL) olive oil
■ Zest (grated peel) and juice of 2 limes
■ 1 1/2 tbsp (22.5 mL) granulated sugar
■ Leaves from 1 small bunch fresh tarragon
■ 4 thick pieces ling cod, other cod, halibut or swordfish (170 g/6 oz each)
■ Grapeseed or other high-heat oil for grilling
■ Kosher or rock salt
■ Freshly cracked pepper
■ Fine salt
1. In a small saucepan, make a glaze by combining olive oil, lime zest and juice, sugar and tarragon. Bring just to a boil, then remove from heat and keep warm.
2. Brush fish generously with oil and sprinkle all over with kosher salt and cracked pepper.
3. Be sure grill or barbecue is clean, oil lightly and heat until very hot. Grill fish, skin-side down, for five to six minutes.
4. Then carefully turn over and move away from the hottest section of the grill where temperature is medium. Grill for three minutes at medium heat, then brush on some of the prepared glaze.
5. Grill for another three minutes, until fish will flake easily with a fork and is opaque with a slight browning around the darker grill marks on the flesh side.
6. Transfer fish to warmed serving plates, season to taste with fine salt, and spoon remaining lime mixture over the fish.