County Market BBQ on the Patio: Aluminum foil fish packets & upside-down cakes
Every Friday during the summer, County Market will be making a recipe(s) on our patio during the 5 p.m. newscast.
You can find each recipe(s) on KHQA.com, as well as the recipe posts on KHQA's Facebook page each Friday at 5:30 p.m.
Grilled Cod with Mango Jalapeno Salsa
Prep/Cook Time: 25 minutes Number of Servings: 4
1 lb Cod cut into 4 equal fillets
2 tablespoons olive oil
14 cup fresh squeezed lime juice
1 tablespoon finely chopped fresh cilantro
14 teaspoon fresh ground black pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
Pinch of salt (optional)
Mango Jalapeno Salsa:
2 mangos, diced
1 Red onion, diced
1/2 cup chopped fresh cilantro
1 jalapeno, minced (seeded if you don't like a lot of heat)
1/2 of green bell pepper, diced
Juice of 2 limes
Black pepper, to taste
1.Preheat grill to medium-high heat. Cut aluminum foil cut into 4 large squares (at least 3X the size of the fillets). Place each cod fillet on an individual piece of foil. Alternatively you can use a vegetable or seafood/meat grilling basket to cook it quickly on the grill.
2.In a small bowl combine olive oil, lime juice, cilantro, black peppercorn, cumin, chili powder, & salt (if using) and whisk to combine.
3.Pour oil and herb mixture evenly over each of the fillets and fold the foil around the cod and seal all corners/edges tightly.
4.Grill for approximately 5 to 7 minutes and then flip the foil packets over for another 5 to 7 minutes or until cod flakes easily.
5.Meanwhile, add diced mango, red onion, cilantro, jalapeno, bell pepper, lime juice, and black pepper to a medium sized bowl and toss to combine. Taste and adjust seasonings to your preference.
6.Once fish is grilled top with fresh mango salsa and serve!
- You can double wrap the fish in foil to make it more durable when flipping the packets of fish.
- Try this recipe with salmon or grilled chicken instead.
Nutrition Facts (per serving & includes a dash of salt): Calories: 274 Protein: 27gm Total Carbohydrates: 25gm Fiber: 3gm Total Fat: 8gm Cholesterol: 62mg Sodium: 131mg
12 fresh salsa
For each serving, pile ingredients above on a sheet of foil and form a packet. Grill over high heat for 10 minutes.
1 1/2 tbsp. light brown sugar
1 tbsp. button
upside-down small shortcake shell
For each cake, mound brown sugar and butter on a sheet of foil. Top with pineapple ring, cherry and a shell to form a packet. Grill sugar-side down over medium-high heat for 12 minutes.