This was so much tastier than I expected! This recipe is from Clean Eating Magazine. Well, the original recipe called for halibut. Cod was on sale. I figured it would work since it is a meaty fish. I served this with spicy lentils and green beans.
Smoky Barbecued Cod with Scallions
1 1/4 pounds cod, boneless, skinless
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon minced chipotle chile pepper in adobo sauce
3 teaspoons olive oil
2 bunches scallions, tops and bottoms trimmed
1/8 teaspoon each sea salt and ground black pepper
high-heat cooking oil (such as safflower or sunflower oil,) as needed
Prepare barbecue sauce: In a small bowl, combine the tomato paste, honey, vinegar, garlic, chile pepper in adobo sauce and 1 teaspoon olive oil; stir well to combine. Spread sauce over entire fish.
Drizzle scallions with remaining olive oil. Sprinkle with salt and pepper.
Preheat a grill to medium and lightly oil grate with cooking oil. Place fish on 1 side of grill rack and scallions on opposite side. Close grill hood and cook scallions for 2 minutes per side, until soft and lightly charred. Grill fish until it flakes when tested with a fork and is opaque in center, about 10 minutes. (NOTE: Alternately, to cook under a broiler, simply coat a broiler pan with olive oil cooking spray and broil on medium.) Remove from grill and place on a platter. Arrange scallions around fish and serve.