Grilled Cod with Summer Fruit Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 39 min.
Ready in
Ingredients
for
6
- For Wheat Berries
- 1 ½ cups uncooked wheat berry
- 3 Tbsps olive oil
- 1 Tbsp Lime juice (or lemon juice)
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Strawberry Cantaloupe Salad
- 2 cups Strawberries (washed; hulled and halved)
- 2 cups balled Cantaloupe
- 1 Cucumber (peeled; cut in quarters lengthwise and sliced)
- 1 small Red pepper (cored; seeded and chopped)
- ¼ cup Lime juice
- 2 Tbsps honey
- ¼ cup fresh parsley
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Grilled Cod
- 32 ozs boneless, skinless Cod
- 2 Tbsps olive oil
- 1 fresh lemon (for squeezing)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Wheat Berries:
2.
Rinse wheat berries in cold water. Place the wheat berries in a bowl and cover with cold water. Soak overnight.
3.
Rinse thoroughly and drain. Place in a saucepan and cover with fresh water. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for about 1 hour, or until the grains are tender and chewy. Drain and let cool.
4.
Mix in olive oil and lemon juice, season to taste with salt and pepper.
5.
For Strawberry Cantaloupe Salad:
6.
In a bowl, combine strawberries, cantaloupe, cucumbers, and red pepper. In a separate bowl, whisk lime juice and honey together. Drizzle over strawberry mixture, tossing to coat. Gently fold in the parsley and season to taste with salt and pepper. Cover and chill in the refrigerator.
7.
For Grilled Cod:
8.
Preheat grill and brush grill grid with oil.
9.
Brush cod with olive oil. Drizzle with lemon juice; season with salt and pepper. Place fish on oiled grill grid and cook for about 6 to 8 minutes. Turn and cook for an additional 6 minutes or until fish is opaque and cooked through. Remove cod from heat. Serve on a bed of wheat berries and top with chilled strawberry cantaloupe salad. Enjoy.
