GRILL POACHED COD & VEGGIES with GRILLED MISO-BUTTER CORN ON THE COB
Today's weather was perfect. However, I still had a 'MEH!' sorta, kinda day. My sister finally dragged me out of the house for a walk. We walked all the way to the grocery store and picked up some cod fillets and vegetables to throw on the grill. I came home feeling a little bit better after the walk and got busy cooking almost right away. I prepped the vegetables (bell peppers, cilantro, zucchini, portobello mushroom, onion, tomato) and placed them on a piece of aluminum foil. I then seasoned the cod with a dry rub and placed it on top of the vegetables and drizzled some olive oil and fresh lemon juice on top of all that and closed the package securely and sent it off to the 'grill master' to be placed on the grill for 20-30 minutes. In between all that I decided that I should maybe try and get some 'before & after' shots of the food, un-styled though they may be.
(Before) GRILL POACHED COD & VEGGIES
(After) GRILL POACHED COD & VEGGIES
Since we had the grill fired up and I had some Miso-Butter, left over from the other day, I went ahead and grilled some 'Miso-Butter Corn on the Cob' as well.
I got my 3 year old to help butter up the corn. He was so careful and followed my instructions so well. 'Proud Mommy' moment!
These are always a hit. Oh, to make the Miso-Butter just blend 1 part Miso paste with 4 parts of unsalted butter. The Miso flavor goes really well with the sweetness of the corn. (OPTIONAL: add lemon juice, or crushed garlic or green onions to the miso-butter)
Dinner was successful and now, in an attempt to understand the process of Food Writing/Blogging, I'm off to read "Will Write For Food" by Dianne Jacob. Being a hobby cook and photographer is a lot of fun but I'd like to take it a step further.
Keywords: bell peppers, butter, cilantro, cod, corn, corn on the cob, grill, grill poached, miso, miso paste, onion, portobello, tomato, zucchini
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