COD BROCHETTES
2 lb fresh cod, cut to 3 inch cubes
Kosher salt
Marinade
1/4 cup olive oil
2 teaspoons chili oil or 1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 teaspoon sweet paprika
Salt and black pepper, to taste
1/2 cup finely chopped fresh dill
Preheat oven to 400°F.
Place fish on a plate and lightly sprinkle with salt.
Prepare marinade by combining the olive oil, chili oil, garlic, paprika, salt and pepper. Then add the dill.
Use paper towel to pat the fish dry, then place the fish in the marinade.
Allow to sit for 15 minutes.
Thread marinated fish onto skewers and place on a parchment lined baking tray.
Roast in the oven for about 15 minutes, until golden.
Green Herb Sauce
1 bunch fresh cilantro,
1/2 bunch fresh dill
2 garlic cloves
1/3 cup extra virgin olive oil
1 lemon, juiced
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano, optional
Use a food processor to gently pulse the cilantro, dill, and garlic.
Drizzle in olive oil and lemon juice.
Season generously with salt and pepper.
Allow the sauce to sit for 15 minutes to let the flavors meld.
Serve alongside fish, chicken or vegetables.
