This week the Virtual Potluck team has partnered with Bertolli Olive Oil to promote Where Flavor Comes From which is all about summer grilling and their Let’s Cook Summer Sweepstakes. This is a sponsored post on behalf of Bertolli.
Are you a Top Chef fan? Do you remember Fabio Viviani, Season 5’s fan favorite? The recipe below as well as others featured by the Virtual Potluck bloggers this week were created by Chef Fabio.
I saw this recipe for cod and knew immediately what I was going to do with that piece of wahoo in my freezer. I live in a fishing community, so fresh seafood is abundant. I can even walk to a local harbor in the afternoon and buy fish that was swimming that morning. It doesn’t get much fresher than that.
Cod, a dense white fish, is caught primarily in the North Atlantic and isn’t available here in coastal North Carolina. Wahoo, on the other hand, is found in tropical and subtropical waters so we have it locally. It’s also a white fish and I thought it would be a perfect substitute for the cod. For those who aren’t familiar with wahoo, all you need to know is that the Hawai’ian word for wahoo (“Ono”) is also the word for “tasty.”
Here are my notes about Chef Fabio’s Grilled Cod with Romesco Sauce recipe that appears below:
- I substituted wahoo for the cod.
- I had a 1-1/2 pound chunk of fish and I grilled it whole instead of cutting it into individual servings first. I thought it would hold up better on the grill this way.
- The Grillmaster used a rectangular cutting board and formed heavy duty foil around it to make a container for the fish. Then he put the cutting board underneath the foil for support as he carried the fish to the grill. Brilliant!
- We put the fish (in the foil) on a hot charcoal grill, then immediately covered it and closed the vent to bring the temperature down quickly. We cooked the fish for about 20 minutes and did not turn it. This allowed the bottom to become amazingly crunchy.
- I sent The Grillmaster to the store for a poblano pepper and I’m not 100% sure that’s what he came home with. Our romesco sauce had quite a kick, but that’s how we like it. Your mileage may vary.
- This recipe is really, really easy to make and it won’t heat up your kitchen in warmer weather.
About the sweepstakes: Bertolli’s Facebook-based Let’s Cook Summer Sweepstakes offers prizes to help at-home cooks discover where flavor comes from. The Grand Prize is a trip for four to Los Angeles for a one-on-one cooking lesson with Chef Fabio Viviani OR $5,000 for a kitchen makeover. No purchase is necessary and entries will be accepted from June 15, 2012 at 12:00 am EST through September 6, 2012, at 11:59 pm EST. Limit one (1) entry per person, per day, per e-mail address. NOTE: Virtual Potluck is not part of the sweepstakes. Commenting here does NOT enter you in the contest. Go to Bertolli’s Facebook page to enter.
I’d love to hear what local fish you would use in this recipe or anything else you’d like to share about olive oil. Or Fabio.
Disclaimer: Bertolli sponsored Virtual Potluck’s work with this campaign. I received products and payment for participating. As always, my opinions are my own.
- 3 medium red bell peppers, stem removed and seeded
- 1 fresh poblano chili pepper, stem removed and seeded
- 1 large firm tomato, seeded and chopped
- 1 tablespoon Bertolli® Extra Virgin Olive Oil
- 1 tablespoon Bertolli® Pinot Grigio White Wine Vinegar
- ½ tablespoon chopped walnuts
- ½ teaspoon firmly packed brown sugar
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- 4 (6 ounce) cod fillets
- 1 tablespoon Bertolli® Classico Olive Oil
- 4 lemon wedges
- 8 leaves fresh basil
- Grill peppers, turning occasionally, 20-25 minutes or until skin is black on all sides.
- Place in a large bowl, cover with plastic wrap and let cool, 15 minutes. Peel peppers.
- Process tomato, peppers, Bertolli® Extra Virgin Olive Oil, Bertolli® Pinot Grigio White Wine Vinegar, walnuts, brown sugar, chili powder, salt, black pepper and garlic in a food processor until smooth or desired consistency.
- Brush fish with Bertolli® Classico Olive Oil. Season fish, if desired, with salt and black pepper. Place piece of aluminum foil on grill grate. Place fish on top of foil and grill fish, turning once, until fish flakes with a fork, about 10 minutes. Serve sauce over fish and garnish with lemon wedges and basil leaves.