- 4 cod fillets
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow or orange pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon dried, crushed red pepper
- 2 cloves minced garlic
- 2 tablespoons extra virgin olive oil plus extra for fish
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 1 ½ cups long grain white rice
- 3 cups chicken broth
- ½ cup onion, finely chopped
- Generous pinch of Spanish saffron
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Prepare the rice. In a medium saucepan, sauté the onions until they are transparent. Add saffron; pinch between fingers to a finer consistency over the cooked onions. Add salt, pepper and rice. Stir until combined and then add chicken broth. Cover with a lid and bring to a rapid boil. Give it one more stir, cover and reduce to a simmer. Cook for 30-40 minutes or until rice is tender and liquid is absorbed.
Meanwhile, preheat grill to medium-high heat. Combine sliced peppers, onions, crushed red pepper, minced garlic, olive oil, white wine vinegar, salt and pepper in a large zip-seal freezer bag. Seal bag and give it a few shakes until well combined. Empty contents of bag in the center of a large sheet of heavy-duty aluminum foil and cover with another sheet of foil the same size. Fold and seal edges all around veggies to create a pouch. Throw on one side of the grill.
Lightly brush fish with olive oil and add salt and pepper to both sides. Wait until peppers have cooked for at least 10 minutes. Flip pouch and gently place cod fillets on the grill. Cook until fish is opaque and flakes with a fork. Serve the cod and peppers over the cooked rice.