The Portuguese way of grilling salted, cured cod with garlic oil is a great way to serve fish in the summer. It´s delicious! Even if you don’t know how, follow these easy instructions, and you will be fine. Don’t listen to those who says you should drink white wine with cod. The smokey, cured taste of this dish adapts perfectly with the Portuguese red wine of Paulo Laureano.
Serves 4
20 minutes
Easy
Ingredients:
4 cod loins Terra do Bacalhau
Olive oil extra virgin, to brush before grilling
pepper
80 ml olive oil extra virgin, for the garlic oil
3 garlic cloves
cilantro
How to:
- Soak the loins according to instructions, but plan an extra day if you are planning to grill it, because the grilling tends to dry the fish meat and that highlights the salty taste.
- Pat the fish dry before brushing it with olive oil. Season with pepper.
- Grill the cod fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with olive oil.
- Meanwhile, prepare the garlic oil. Peel and finely slice the garlic cloves. Place a small pan with the olive oil over low heat, and add the garlic. Let the olive oil slowly absorb the taste of the garlic under supervision so it doesn’t get fried or burned. Pour the garlic oil over the loins when they are done and sprinkle some chopped cilantro or parsley if you like.
- Serve with fried or baked potates and a fresh summer salad.
