Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus

  2. 2 teaspoons 10ml Olive oil - divided

  3. 2 Garlic cloves - minced

  4. 1 tablespoon 15ml Lemon juice

  5. 1 teaspoon 5ml Coriander seeds - crushed

  6. 1 teaspoon 5ml Salt Freshly-ground black pepper - to taste

  7. 1 1/4 lbs 567g / 20oz Cod filets

  8. 2 cups 474ml Sorrel - cut thin strips

  9. 1 cup 62g / 2 1/5oz Baby cherry tomatoes - cut in half

  10. 1/4 cup 4g / 0.1oz Fresh dill sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine one-fourth cup of the olive oil with the garlic, lemon juice, coriander, salt and pepper in a large bowl. Add the cod. Cover and marinate 1 hour. Cook the filets on an oiled grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. While the fish is grilling, place the chiffonade of sorrel, the tomatoes and the dill in a bowl. Drizzle with the remaining 2 teaspoons of olive oil, sprinkle with salt and pepper to taste and toss. Remove the fish from the grill. Spoon the sorrel mixture on top of the hot filets, allowing the greens to wilt slightly, and serve. This recipe yields 4 servings. Each serving: 190 calories; 227 mg. sodium; 61 mg. cholesterol; 7 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 26 grams protein; 1 gram fiber.


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