Grilled Cod With Chiffonade Of Sorrel

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
2 teaspoons	10ml	Olive oil - divided
2		Garlic cloves - minced
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Coriander seeds - crushed
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Cod filets
2 cups	474ml	Sorrel - cut thin strips
1 cup	62g / 2.2oz	Baby cherry tomatoes - cut in half
1/4 cup	4g / 0.1oz	Fresh dill sprigs

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.

Source:
The Los Angeles Times, 06-18-2003

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