PROVENÇAL COD BROCHETTES
IDEALLY, THIS dish should be grilled over vine wood. In the Mediterranean, it is common to use vine cuttings as fuel, and it is available in North America in specialty grocers. The wood lends a unique fl avor to any food grilled over it. The recipe will work just fine, however, on any grill or barbecue.
- Vegetable oil for brushing
- grill rack
- 2 pounds fresh cod fi llets, cut into 16 (1- inch) cubes or chunks
- 16 cherry tomatoes, stems removed
- 4 (10- or 12- inch) metal skewers
- 2⁄3 cup plain bread crumbs
- Salt and white pepper to taste
- 1⁄2 cup extra virgin olive oil
Instructions:
- Heat the grill to medium- hot. Position the rack about 5 inches from the heat source. Oil the grill rack.
- Thread four alternating pieces each of the fi sh cubes and cherry tomatoes onto each skewer.
- Spread the bread crumbs onto a shallow plate and season with salt and pepper, tossing to mix. Place the olive oil in a bowl and, using a 2- inchwide pastry brush, generously brush the brochettes with oil. Roll the brochettes in the bread crumbs, pressing lightly so that they adhere all over.
- Place the brochettes on the grill and grill, turning, for a total of about 8 minutes. Remove and serve.