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I really strive to make and deliver delicious and healthy meals to the dinner table each and every evening. I have been incorporating fish into our diet more and more. I try to at least make it two times a week. I know that its good for us with it being a lean source of protein and all the Omega vitamins fish contain. But in order to have the family eat something new and over again, you have to keep things interesting. That in and of itself can prove to be challenging. How do you keep reinventing a fish like cod?
We don’t make separate meals in our house. Whatever is on the table for dinner is what’s for dinner. Everyone must try everything and you are not allowed to say, “ewwwww.” Or spit it out. Hannah has grown up with these ideals so she knows that even though it may not be chicken nuggets or something else she exactly wanted she still has to eat what’s on the table. I have been introducing her to different kinds of seafood and this weeks selection was fish.
I have always prepared Hannah’s food with spice. I wanted her to grow up with a rounded palate and not want everything bland and without flavor Even as a baby I made her food and added different spiced where appropriate. One thing that she has come to love is spicy. We are such food critics in our house, and Hannah is beginning to pick up on it. She will tell me what she like about a dish and dislikes about it and why. It really is crazy how much our children emulate us. So on the menu tonight in honor of my budding little food critic who loves spicy food I decided to give El Yucateco Caribbean Flavor.
Hannah and I were shopping at Meijer and we came across El Yucateco display containing their new flavor of sauce Caribbean Flavor. Hannah asked me what I was looking at and I told her and she said oh like our cruise??? LOL! We went on cruise to the Caribbean back in April and she loved every minute of it. We bought our “cruise” sauce and went home to get some cod ready to grill.
I decided that I would marinate some portabello mushroom caps I had at home as well and put them on the grill too. I made a marinade with the El Yucateco sauce and placed them in a bag after cleaning them and let them sit for a couple of hours. Once the caps were ready to go I put together a sauce using El Yucateco’s new Caribbean flavor to baste and brush on the fish. I cooked the fish on the grill on a cedar plank that I soaked in water while the mushrooms were marinating. I halved and brushed a red pepper to fire roast along side the mushrooms and the cod and headed to the grill.
Over medium flame I placed the small square cedar plank on the BBQ and the veggies around it. I placed the red peppers flat side down first to get a sear and grill marks on that side. I closed the lid and didn’t bother it for 8-10 minutes. Turning everything once, I left the food to cook for another 10 minutes or so, or until veggies are tender and fish is flaking.
El Yucateco Caribbean sauce is some of the best sauce I have tasted in quite a long time. It highlights the habanero pepper and its not just spicy (believe me it is plenty spicy) but there is a really fruitness and depth of flavor that comes out of the sauce. It met my families approval and got a spicy thumbs up from Hannah. If you are looking to jazz up your weeknight recipes give El Yucateco Caribbean sauce a try!
2 4 oz pieces of cod thawed (if frozen)
4 tbs of El Yucateco Caribbean Sauce divided
1tbs of Dijon mustard
6 tbs of oil divided into 2
1 red bell pepper
4-5 portabella mushroom caps de-stemmed and gills scraped
2 tbs of soy sauce
1 tsp of granulated garlic
4 tbs of water
1 large onion sliced
Clean and de-stem all mushrooms. Give them a rinse and pull the stem out. Turn them over and gently scrape out the gills if so desired. Place them in a large zip top bag with 2 tbs of Caribbean Sauce, ½ the oil, soy sauce, garlic powder and water. Gently mix everything around in the bag and allow to sit for two hours. Also prepare the cedar plank by soaking it in water for at least 20minutes and up to 2 hrs. Take remaining ingredients except the cod and bell pepper and mix into a bowl. Halve the red pepper and with a brush baste the sauce mixture all over the peppers. Do the same with the fish. Place the fish on the cedar plank over 1/3 of the sliced onion and cook everything on the grill over medium heat. Cook the mushroom until they are crispy on the outside and tender on the inside. Allow the red pepper to fire roast until soft and is beautifully coated with grill marks on all sides. The fish will flake apart when done. This whole process takes about 25-35 minutes. I cooked the remaining onions in a small cast iron with some oil. You could just place them directly on the grill too. You could grill the veggies on cedar planks as well, I changed my mind and decided to put them directly on the grill.