About the Recipe
House of Meats presents a delightful recipe for grilled cod loins or sea bass with succulent shrimp. This elegant dish is perfect for entertaining guests or enjoying a special meal with family. The combination of tender fish fillets and flavorful shrimp, prepared on the grill, is sure to impress even the most discerning palates.
Ingredients
2 - House of Meats 6 oz. Cod Loins.
10 - House of Meats Large Shrimp, peeled and deveined.
1 - Red Onion, chopped.
2 Tbsp Fresh Cilantro, chopped.
1 - Red Bell Pepper, chopped
1 - Ear Corn on the cob, husked.
Salt, to taste
Black Pepper, to taste.
Olive Oil.
1 tsp Fresh Ginger.
4 - Lemons, juiced.
1 - Orange, juiced.
½ cup Olive Oil.
1 tsp Kosher Salt.
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
Step 1:
Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
Step 2:
Mix the dressing ingredients together in a small bowl.
Step 3:
Place the chopped onion and cilantro into cold water.
Step 4:
Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper.
Step 5:
Toss the shrimp in the remaining oil, salt and pepper.
Step 6:
Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once.
Step 7:
Flip the corn and continue grilling until golden brown.
Step 8:
Flip the shrimp and continue cooking until firm to the touch and opaque in color.
Step 9:
Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F.
Step 10:
Remove the Cod Loins from the grill.
Step 11:
Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center.
Step 12:
Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise.
Step 13:
Cut the corn kernels off the cob.
Step 14:
Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up.
Step 15:
Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top.