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/