Cod Grilled on a Himalayan Salt Block
 

Saturday Jackie and I went for a drive up the coast to Santa Barbara Ca. 30-mi. north of Ventura for lunch, when we got to the Harbor there was a Harbor and Seafood Festival A lot of Sellers of various items I bought a Himalayan Salt Block.
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I found a recipe for Grilled Cod with Carrot Parsnip Puree
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Recipe:
Cod, S&P,1/2 lemon, drizzle olive oil

Puree:
3 carrots- peeled, chopped
2 Parsnips- peeled, chopped
1/4C chicken stock
drizzle olive oil
S&P
Cooked until soft
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Pureed and kept warm
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Fired up the Egg, Put the Salt Block on the grate to warm it up to 500*
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Fresh Pacific Cod Fillet
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Just lemon and Richard's Death by Garlic and Indian River Rainbow Pepper
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Brushed the stone with EEOV, put the fillet on
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Grilled for 4-min. a side
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Grilled some Romaine with Bernstein's Italian Dressing for 1-min a side
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Plated with Asparagus, a mighty fine meal that we well do again and again

Thanks for looking

Ross
http://grillingandsmoking.blogspot.com/

Awesome looking fish!

Ross, you did it again! I haven't had dinner yet, now I'm drooling!
I just saw this on "FOOD TV"... I think it might have been on "tripple D" with Guy Fieri?

That fish looks amazing!

Thanks Tom

Ross
Thanks Keale

Ross

Phantastic Rossz!

Great looking fish - gotta try that!

I agree with the others, your fish look fantastic.

I'll have a double portion of that! Great dinner!

Man that looks good, going to have to try it.

Most excellent as usual Ross. How do you clean the salt block for re-use?

Was thinking the same thing... Looks great tho Ross!

cheers

Wow!:clap2: That looks amazing!:cool:

Looks tasty, ROss!

How salty was the fish? Also curious about the cleaning like a few above.
Very tasty looking!

Thanks Guerry, just rinse off with water it cleans up easly

Ross
Thanks Smiter, the fish was not salty it came out just right

Ross