Crumb Topped Grilled Cod Fillets.
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Composition - Crumb Topped Grilled Cod Fillets:
- Prepare 1 1/2 pounds - fresh cod fillet, skinless.
- Need of For Crumb Topping.
- Need 3/4 cup fresh soft breadcrumbs, I used italian bread.
- Require 3 tablespoons - fresh grated extra sharp cheddar cheese.
- Provide 1 tablespoon fresh grated romano cheese.
- Provide for the zest of one lemon.
- You need 1 teaspoon fresh lemon juice.
- Give 1 teaspoon of sriracha seasoning.
- Need 1/4 teaspoon - granulated garlic.
- Prepare 1/4 teaspoon for black pepper and salt to taste.
- Provide 10 for thin pepperoni slices cooked crisp and crumbled.
- You need 1/2 tablespoon - minced celery.
- Provide 1 tablespoon - each chopped fresh parsley and basil.
- You need 1 tablespoon of minced green onion.
- Require 2 tablespoons for melted butter.
- Require For Coating Sauce.
- Give 1 tablespoon melted butter.
- Prepare 1 teaspoon of fresh lemon juice.
- You need 2 tablespoons for sour cream.
- Prepare 1 teaspoon for sriracha seasoning blend.
- Prepare 1/4 teaspoon black pepper and salt to taste.
- Need 1 teaspoon mustard sauce.
- Prepare - For Serving.
- You need Melted butter and fresh lemon for servimg.
Crumb Topped Grilled Cod Fillets steps:
- Preheat grill to medium.
- Make Crumb Mixture.
- Combine all crumb ingredients in a bowl and,ix with a forl.
- Male Coating Sauce.
- Combine all sauce ingredients in a small bowl and mix together.
- Prepare fish.
- Coat fish on all sides lightly with sauce.
- Press crumbs only on top of fish.
- Grill bottom of fish on grill without flipping, covering grill until fish is just cooked through and has moist juicy flakes. The time will depend on the thickness of the fish.
- Serve with melted butter and lemon slices.
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