This makes a lovely al fresco dinner for two. Add a crisp green salad and some white wine.
Tags: Advanced, 20 Mins, Entrées, Fish, Canada’s Biggest BBQ Event Insider’s Report® 2010| Serves: | 2 |
|---|---|
| Skill level: | Advanced |
| Prep time: | 10 minutes |
| Cooking time: | 12 minutes |
| Total: | 22 * minutes |
* Soak time: 20 minutes | |
| 2 | PC Gourmet Cedar Wraps plus 2 raffia strings |
|---|---|
| 2 tbsp (25 mL) | maple syrup |
| 1 tsp (5 mL) | butter |
| 1 tsp (5 mL) | cider vinegar |
| 1/2 tsp (2 mL) | Dijon mustard |
| 1/2 tsp (2 mL) | finely chopped fresh thyme |
| 1 pkg (280 g) | PC Blue Menu Wild Pacific Cod Skinless Fillets thawed |
| 1/2 tsp (2 mL) | sea salt |
| 1/4 tsp (1 mL) | black pepper |
1. Soak cedar wraps in water for 20 minutes and strings for 5 minutes. Preheat barbecue to medium-high heat.
2. In small saucepan, combine maple syrup, butter, cider vinegar, mustard and thyme. Bring
to a boil over medium-high heat; boil until reduced by half, about 1 minute. Set aside,
covering to hold warm.
3. Pat cod dry; season with salt and pepper. Drain wraps and strings. Place one cod fillet in
centre of each cedar wrap, working with the natural curve the wrap gets while soaking. Fold
sides of cedar wrap over cod and tie with string. Place cedar packets on grill seam side up. Do
not close lid. Cook packets for 5 minutes; turn and cook another 5 minutes or until fish is
cooked through.
4. Place grilled cedar packets on serving platter. Cut off string, leaving fish on cedar wrap
and brush fillets liberally with warm maple syrup mixture.
| Per serving |
| 180 calories |
| fat 3 g |
| omega-3 polyunsaturated fats 0.3 g |
| sodium 710 mg |
| carbohydrate 13 g |
| fibre 0 g |
| protein 26 g |
En Papillote Codfish
"How to" BBQ Technique
