Grilled Reef Cod with Pilpil Sauce, Charred Carrots, Toum, and Rye Granola

A delicious and sophisticated dish featuring grilled reef cod topped with flavorful pilpil sauce, served with charred carrots, creamy toum, and crunchy rye granola.

Steps

1. Season the reef cod fillet with salt and pepper. 2. Grill the fish until cooked through. 3. To make the pilpil sauce, heat olive oil in a pan, add minced garlic and red chili flakes, cook until fragrant. 4. For the charred carrots, toss sliced carrots with olive oil, salt, and pepper, then char in a hot pan. 5. To prepare the toum, blend garlic cloves with olive oil and salt until creamy. 6. For the rye granola, mix rye flakes with honey and olive oil, bake until golden and crispy. 7. Serve the grilled reef cod topped with pilpil sauce, alongside charred carrots, a dollop of toum, and a sprinkle of rye granola.

1 reef cod fillet Salt and pepper to taste For the pilpil sauce: - 2 cloves of garlic, minced - 1/4 cup olive oil - Red chili flakes to taste For the charred carrots: - 2-3 small carrots, peeled and sliced - Olive oil - Salt and pepper For the toum: - 1/4 cup garlic cloves - 1/2 cup olive oil - Salt to taste For the rye granola: - 1/4 cup rye flakes - 1 tbsp honey - 1 tbsp olive oil