LCBO Food & Drink Summer 2021

EASY DOES IT

First-time planker? Monitor the plank and keep a water spray bottle nearby for flare-ups.

Planking fish makes dinner easy for me. I don’t need to babysit the barbecue—the fish won’t fall through the grill and overcooking is rare. HEATHER TRIM

SAUCY GREEN PLANKED CODWITH CHARRED CORN & POTATO SALAD Quick weekday dinners need to involve minimal shopping and few dishes. The recipes must be ones that you can more or less commit to memory and allow for substitu- tions. For instance, in this recipe, white wine or sherry vinegar could substitute for red wine vinegar; a fresh mint and parsley combo could be used instead of cilantro and, in a pinch, chili flakes instead of jalapeño. The best part: Clean- up is minimal, and it’s a complete meal. Planks can be found in fish markets, most grocery shops and larger hardware stores. 1 large barbecue plank, soaked at least 2 hours SALAD 3 tbsp (45 mL) red wine vinegar, divided ⁄ tsp (2 mL) Dijon mustard 2 tbsp (30 mL) olive oil Salt and pepper 1 lb (455 g) mini potatoes, cut in half 1 cob of corn, husked ⁄ red pepper, chopped 3 tbsp (45 mL) snipped fresh chives FISH 2 tbsp (30 mL) finely minced jalapeño 1 large garlic clove, crushed

when nicely charred. Once fish is cooked, remove plank with fish on it to a baking sheet. 6 Using a sharp knife, cut corn kernels from cob into bowl with potatoes. Add red pepper, reserved dressing and chives. Stir. Remove fish from plank and serve with potato salad. A green salad rounds out the meal perfectly.

⁄ lemon ⁄ cup (125 mL) finely chopped fresh cilantro leaves and stems 3 tbsp (45 mL) olive oil ⁄ tsp (1 mL) salt Generous pinch ground cumin and grinding of pepper 4 pieces (each 6 oz/180 g) cod loin or fillet 1 For the salad, preheat barbe- cue to medium-high. 2 Whisk 2 tbsp (30 mL) vine- gar with mustard, oil, salt and pepper; set aside. Place potatoes in pot with just enough water to cover; add a generous pinch salt. Bring to a boil, reduce heat, cover and simmer until fork- tender, about 5 minutes. Drain well. Place in a serving bowl. Stir with remaining 1 tbsp (15 mL) vin- egar and a generous pinch salt. Leave at room temperature while barbecuing.

3 For the fish, place jalapeño and garlic in a small bowl. Finely grate about 1 tsp (5 mL) lemon zest into bowl, then squeeze in 1 tbsp (15 mL) juice. Stir in cilan- tro, oil, salt, cumin and pepper. Season fish with salt and pepper, then spread with sauce (it won’t completely cover). 4 Place plank on barbecue. It should begin to smoke and crackle a er a few minutes. Turn it over. Place fish, sauce side up, on plank. Add corn to grill. Cover; reduce heat if using a gas grill or close vents slightly for a charcoal grill. 5 Fish will take 8 to 15 minutes to cook, depending on thickness of plank and fish. If you haven’t planked before, watch your grill, as it can have hot spots where the plank may flare up. Turn corn every few minutes, removing

Serves 4

WHAT TO SERVE

This hazy IPA has herbal, juicy tropical fruit and citrusy tones with a creamy, palate-refreshing carbonation that complement this dish’s flavours and contrast with its textures. Sons of Kent Juice Box IPA LCBO 15861, 473 mL, $4.25

PORTRAIT BY JAMES TSE

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SUMMER 2021 FOOD & DRINK