It's time to break out the grill!

Spring has officially arrived and I love seeing some of the new produce at the market and throwing everything possible on the grill. I also am a recipient of a new rice cooker, which I splurged on during my latest trip to Williams-Sonoma. This dinner includes the grill, my rice cooker and every one's spring fave, asparagus. You certainly do not need to use a rice cooker to cook your rice, but if you are looking for a fool proof one, I got the Panasonic model that they sell at WS. It took a long time to cook brown rice, but it was perfect when it was done. Best of all, you can make it during the day and it will keep it warm for you. Genius!

Grilled Cod with Soy, with Grilled Asparagus and Fried Rice

Forks & Amusement 2010

serves 2 very hungry people

Ingredients for the Fish:

1 lb fresh Cod or any firm white fish

2 tablespoons rice wine vinegar

1 teaspoon red pepper flakes

1 teaspoon dark sesame oil

salt & pepper

2 cloves of garlic, smashed

1 teaspoon fresh grated ginger

2 tablespoons soy sauce

1 teaspoon Dijon mustard

For the Asparagus:

1 bunch of fresh asparagus, chop off the woody ends

olive oil

salt and pepper

For the Fried Rice:

1 tablespoon olive oil

1/2 large onion, chopped

1 clove garlic, minced

1 teaspoon fresh grated ginger

4 oz shitake mushrooms (you can use whatever mushroom you prefer), roughly chopped

3 cups, cooked rice (you can cook on the stove, in rice cooker or even use leftover rice from take out!)

1 1/2 tablespoons soy sauce

1 teaspoon garlic chili paste (can be found in Asian food section, a great condiment for any Asian dish)

1 teaspoon dark sesame oil

1 scallion, finely diced

Whisk together all of the ingredients in a bowl except for the fish. Place fish in a resealable plastic bag and pour the marinade over the fish. Allow to sit in the fridge for 30 minutes to 2 hours.

Place asparagus in a bowl and drizzle with olive oil, salt and pepper. Toss until coated.

Place a large saute pan over medium heat and add the olive oil. Once pan is hot, add the onion and stir to coat with the oil. Cook 2 minutes until starting to become translucent, add the mushrooms and a pinch of salt. Stir to combine and cook until onions are translucent and mushrooms are cooked through, about 5 minutes. Add the garlic and ginger, stir and cook until fragrant, about 1 minute. Add the cooked rice, continue to stir and cook until rice is coated with vegetables and heated through. Add the soy and chili sauce, stir to combine. Remove rice from heat. Top with the drizzle of sesame oil and scallions. Keep warm until ready to serve.

Heat your grill to medium heat. Place the asparagus next to the heat source piled on top of each other. Place the fish on the heat source, skin side down for 5 minutes. Continue to mix the asparagus around every 1 or so to allow it to steam a bit, close lid in between turns. Flip fish and cook an additional 3-5 minutes or until fish is cooked through. Meanwhile spread asparagus out on grill and "char" for 5 minutes until slightly browned. Remove fish and asparagus from grill. Serve immediately with fried rice.

Enjoy!

xoxo

Erin