This recipe cod’nt be better!
Toss tomatoes, garlic, salt, pepper, lemon zest, lemon juice, oregano, thyme, chives, kalamata olives, capers, and chili flakes
Let salsa (prepared above), stand at room temperature for 20 minutes or so at room temperature while you prepare the fish
Toss salsa a few times to ensure a good blending of the flavours
Wrap each piece of cod in one piece of prosciutto
Lightly oil the grill and heat to medium heat
Lay pieces of fish on the grill with the seam side down
Grill for 1-2 minutes on each side
Leave only one burner on, and move the fish pieces to the opposite side of the grill off of the indirect heat
Close the lid and cook for 10 to 15 minutes or until fish is completed cooked
Allow fish pieces to rest for 5 minutes
Top with fresh salsa
Ingredients
Directions
Toss tomatoes, garlic, salt, pepper, lemon zest, lemon juice, oregano, thyme, chives, kalamata olives, capers, and chili flakes
Let salsa (prepared above), stand at room temperature for 20 minutes or so at room temperature while you prepare the fish
Toss salsa a few times to ensure a good blending of the flavours
Wrap each piece of cod in one piece of prosciutto
Lightly oil the grill and heat to medium heat
Lay pieces of fish on the grill with the seam side down
Grill for 1-2 minutes on each side
Leave only one burner on, and move the fish pieces to the opposite side of the grill off of the indirect heat
Close the lid and cook for 10 to 15 minutes or until fish is completed cooked
Allow fish pieces to rest for 5 minutes
Top with fresh salsa
