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Unread 10-10-2010, 11:32 PM   #1
Ross in Ventura
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Join Date: 05-16-08
Location: Ventura, California
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Default 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.



I found a recipe for Grilled Cod with Carrot Parsnip Puree

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





Pureed and kept warm

Fired up the Egg, Put the Salt Block on the grate to warm it up to 500*



Fresh Pacific Cod Fillet

Just lemon and Richard's Death by Garlic and Indian River Rainbow Pepper





Brushed the stone with EEOV, put the fillet on



Grilled for 4-min. a side



Grilled some Romaine with Bernstein's Italian Dressing for 1-min a side





Plated with Asparagus, a mighty fine meal that we well do again and again

Thanks for looking

Ross
http://grillingandsmoking.blogspot.com/
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