BBQ Cod Cheek

by Claudia Escobar ‏@Justlovefood – Head chef, @Justlovefood, Leith 

1 Servings
1 Cod cheek
5 rosemary leaves
1/4 shallot, finely sliced
1 garlic clove or wild, peeled & diced
Talisker whisky
Extra virgin olive oil
Maldon sea salt & mixed freshly ground pepper
Telicherry - pink, black & green
1 lime
1 scallop shell
  1. Season cod with pepper, salt, squeeze of lime and olive oil - do this 10 minutes before cooking
  2. Place shell over embers to heat up , add shallots, garlic, rosemary, olive oil, pepper.

  3. When shallots are see through, add cod cheek, cook for 2 mins, turn, add dash of talisker, cook alcohol off.
    Cook for 1 more min, adjust seasoning and lime.
  4. It gives you a mixed flavour between a ceviche and a pil pil. Make sure not to over cook, or it will become tough.
    You can also use hake cheeks, monkfish or Halibut.
  5. Serve with a side salad and a squeeze of citrus fruit