Charred Binchotan Reef Cod with Spicy Pil Pil Sauce

A flavorful dish featuring perfectly cooked reef cod with a spicy pil pil sauce, served alongside charred harissa carrots, toum-infused carrot base, and crunchy rye granola, topped with delightful garnishes.

Steps

1. Preheat a grill or cast-iron pan over high heat. 2. Season the reef cod fillet with salt, pepper, and a drizzle of olive oil. Grill for 3-4 minutes on each side until cooked through. 3. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sliced chili, cook until fragrant. Stir in white wine vinegar and season with salt. Set aside. 4. Toss sliced carrots with harissa paste and olive oil. Char on the grill until tender. 5. Mix toum with chopped parsley to create a base on the serving plate. 6. In a separate bowl, combine rye flakes, honey, and a pinch of salt to make the granola. 7. To assemble, place the grilled cod on top of the toum base, drizzle with the pil pil sauce. Arrange the charred carrots alongside. Sprinkle rye granola over the dish and garnish with microgreens and lemon zest. 8. Serve and enjoy!

For the Binchotan Reef Cod: - 1 piece of Binchotan reef cod fillet - Salt and pepper to taste - Olive oil For the Spicy Pil Pil Sauce: - 2 cloves of garlic, minced - 1 red chili, thinly sliced - 1/4 cup of olive oil - 1 tablespoon of white wine vinegar - Salt to taste For the Charred Harissa Carrots: - 2-3 carrots, peeled and sliced - 1 tablespoon of harissa paste - Olive oil For the Toum-infused Carrot Base: - 1/2 cup of toum (Lebanese garlic sauce) - Fresh parsley, chopped For the Rye Granola: - 1/4 cup of rye flakes - 1 tablespoon of honey - Pinch of salt Garnishes: - Fresh microgreens - Lemon zest