Bobby Flay's Grill It! (19 page)

This dish is a lesson in contrasts, and a perfect example of why that cooking philosophy works so well. White, light, and flaky cod is topped with a rich and creamy bean relish. The warm tomato vinaigrette adds a shot of color and texture—the tomatoes burst from the heat and pop in your mouth. One note: because of its flaky nature, cod can be a bit tricky on the grill. Be sure to oil the fish liberally and use extra care when turning it.

Serves 4

1. Heat your grill to high.
   
2. Put the tomatoes in a bowl, toss with the olive oil, and season liberally with salt and pepper. Place the tomatoes on the grill in an even layer and grill until soft and charred on all sides, about 5 minutes for grape tomatoes and 8 minutes for cherry tomatoes.
   
3. While the tomatoes are grilling, whisk together the vinegar, shallot, and chile flakes in a medium bowl and season with salt and pepper. Slowly whisk in the extra-virgin olive oil until emulsified and then stir in the basil and parsley. Add the hot tomatoes and let sit at room temperature while you prepare the cod.
   
4. Brush the cod with the canola oil on both sides and season with salt and pepper. Place the cod on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer.
   
5. Remove the cod to a platter and top with the white bean relish and cherry tomato vinaigrette. Garnish with basil sprigs.
   

Makes approximately 3 cups

Combine the beans, olives, red and yellow peppers, onion, oil, and parsley in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. The relish can be made 8 hours in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.

Tilapia seems to be showing up on menus everywhere today. I have used this flaky white fish for years in my restaurants, but if you can’t find it, you can substitute bass or snapper. The butter flavored with lemon and white wine and the sprinkling of the capers at the end is really just a play on piccata, a quick pan sauce normally served over chicken or veal. This recipe is perfect served over rice or orzo, which is a rice-shaped pasta.

Serves 4

1. Combine the lemon zest and juice, wine, and honey in a small saucepan over high heat and boil until reduced by half, about 5 minutes. Remove from the heat and let cool. Whisk together the butter and wine mixture in a small bowl and season with salt and pepper. The butter can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
   
2. Heat your grill to high.
   
3. Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred.
   
4. Remove the fish from the grill and immediately top each fillet with some of the butter and capers. Garnish with the parsley.