Ingredients with Measurements:
- 1 pound fresh cod fillets
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 can (15 ounces) white beans, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Grill
- Grill basket or foil
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, smoked paprika, and garlic powder.
3. Brush the cod fillets with the olive oil mixture.
4. Place the cod fillets in a grill basket or on a sheet of foil and grill for 8-10 minutes, or until cooked through.
5. Remove the cod from the grill and let it cool for a few minutes.
6. Once the cod has cooled, use a fork to flake it into bite-sized pieces.
7. In a large bowl, combine the flaked cod, white beans, red onion, red bell pepper, and chopped parsley.
8. Drizzle the remaining olive oil mixture over the top of the cod and bean mixture and toss to combine.
9. Serve the esqueixada with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 345
Fat: 16g
Carbohydrates: 20g
Protein: 29g
Sodium: 520mg
Fiber: 6g
Sugar: 2g
Substitutions for ingredients:
- You can use any firm white fish instead of cod.
- If you don't have smoked paprika, you can use regular paprika.
- You can use any type of canned white beans, such as cannellini or navy beans.
Variations:
- You can add chopped tomatoes or cucumber to the esqueixada for extra freshness.
- For a spicier version, add a diced jalapeno pepper to the esqueixada.
- You can serve the esqueixada on top of a bed of greens for a salad.
Tips and tricks:
- Make sure to brush the cod with the olive oil mixture before grilling to ensure it stays moist.
- Use a grill basket or foil to prevent the cod from sticking to the grill.
- Let the cod cool for a few minutes before flaking it into pieces to prevent it from falling apart.
- Serve the esqueixada with lemon wedges to add brightness and acidity to the dish.
Storage instructions:
Leftover esqueixada can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the esqueixada, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the esqueixada in a large bowl or on a platter for a family-style presentation.
Garnishes:
Garnish the esqueixada with additional chopped parsley and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve the esqueixada with crusty bread or grilled vegetables on the side.
Troubleshooting advice:
- If the cod is sticking to the grill, make sure to brush it with enough olive oil before grilling.
- If the cod is falling apart, let it cool for a few minutes before flaking it into pieces.
Food safety advice:
Make sure to cook the cod to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Esqueixada is a traditional Catalan dish made with salt cod, tomatoes, onions, and olives.
Flavor profiles:
This dish is savory, smoky, and slightly tangy.
Serving suggestions:
Serve the esqueixada as a main course for lunch or dinner.
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Region: Spanish