Cod Grilled on a Himalayan Salt Block

Ross in Ventura · 10-10-2010, 11:32 PM

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/

BigButzBBQ · 10-10-2010, 11:37 PM

Awesome looking fish!

keale · 10-10-2010, 11:45 PM

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!

Ross in Ventura · 10-10-2010, 11:55 PM

Quote:

Originally Posted by BigButzBBQ

Awesome looking fish!

Thanks Tom

Ross

Quote:

Originally Posted by keale

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 Keale

Ross

Phubar · 10-11-2010, 07:06 AM

Phantastic Rossz!

altongrady · 10-11-2010, 07:57 AM

Great looking fish - gotta try that!

BBQ_MAFIA · 10-11-2010, 08:03 AM

I agree with the others, your fish look fantastic.

River City Smokehouse · 10-11-2010, 08:20 AM

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

MrSmoker · 10-11-2010, 08:21 AM

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

deguerre · 10-11-2010, 11:40 AM

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

Phrasty · 10-11-2010, 01:53 PM

Quote:

Originally Posted by deguerre

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

bigabyte · 10-11-2010, 06:49 PM

Wow!

That looks amazing!

big brother smoke · 10-11-2010, 08:07 PM

Looks tasty, ROss!

Smiter Q · 10-11-2010, 08:30 PM

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

Ross in Ventura · 10-11-2010, 11:31 PM

Quote:

Originally Posted by deguerre

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

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

Ross

Quote:

Originally Posted by Phrasty

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

cheers

Quote:

Originally Posted by Smiter Q

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

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

Ross

10-10-2010, 11:32 PM	#1
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	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/ __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

10-10-2010, 11:37 PM	#2
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	Awesome looking fish! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

10-10-2010, 11:45 PM	#3
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	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! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

10-11-2010, 07:06 AM	#5
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phantastic Rossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

10-11-2010, 08:03 AM	#7
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	I agree with the others, your fish look fantastic. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

10-11-2010, 07:57 AM	#6
altongrady Knows what a fatty is. Join Date: 09-09-10 Location: Gadsden AL Downloads: 0 Uploads: 0	Great looking fish - gotta try that!

10-11-2010, 08:20 AM	#8
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri Downloads: 0 Uploads: 0	I'll have a double portion of that! Great dinner! __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

10-11-2010, 08:21 AM	#9
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Man that looks good, going to have to try it. __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

10-11-2010, 11:40 AM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Most excellent as usual Ross. How do you clean the salt block for re-use? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-11-2010, 06:49 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Wow! That looks amazing! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-11-2010, 08:07 PM	#13
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looks tasty, ROss! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

10-11-2010, 08:30 PM	#14
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX Downloads: 0 Uploads: 0	How salty was the fish? Also curious about the cleaning like a few above. Very tasty looking! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

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