Grill Days of July – Grilled Black Cod and Caesar Salad

July is for grilling.  A perfect excuse to get out of the house each and every night without leaving home.  How perfect.  Our yards and decks are our sanctuary in the summer and the farmers market in Malibu is full of just about everything to make life outdoors a welcomed retreat.  We have the peaches still, the baby bok choy, lettuces, bread, potatoes, and all of this can be cooked on the grill.  So, here this week on the big island with my dear friend, Huapala, we have gathered and cooked everything on the grill including the salad and the dessert. Here are the recipes we can up with, simple and delicious.  Be creative......whatever you have, throw it on the grill! Besides the fish and baby bok choy and the grilled Caesar Salad included here, we put big yam wedges basted with olive oil flavored with cumin and garlic and finished at the table with a squeeze of lime. We cut peaches in just four slices, removed the seed, brushed with honey and thrown on the grill.  We also did it with fresh figs. Grilled Black Cod w/ Miso Sake Glaze on Baby Bok Choy 2-1/2 pounds Black Cod Filet 1 teaspoon olive oil 1 teaspoon Garlic, chopped 1 teaspoon Ginger, chopped 1 Green Onion, whole, smashed Optional: a couple slices lemongrass and a Kefir Lime leaf 1 cup Sake ½ cup Mirin (Japanese cooking wine) 1-1/2 tablespoons Red Miso 1-1/2 tablespoons Soy Sauce 4 Baby Bok Choy 1 green onion sliced for garnish Cut fish in 6 pieces, place in refrigerator In small saucepan heat oil over medium heat and sauté Garlic, Ginger, the Green Onion and Lemongrass and Kafir Leaf if you have Cook for just a minute and add the Sake, Mirin, and soy sauce, bringing heat down to medium low or just a simmer Reduce the sauce to just about a half cup, strain out the garlic and ginger and return to sauce pan Whisk in the Miso and cook for another minute or two on low heat. Set aside. Trim the Baby Bok Choy of any outer leaves that appear old and cut lengthwise leaving the leaves attached to bottom Brush the fish and bok choy with the glaze and grill on a medium high heat if gas or hot coals that have no flame if you are using charcoal. Place the bok choy on the grill cut side down, first. Depending on the heat, it should only take about 5-6 minutes total for both turning once. Baste the fish a couple times during cooking with the glaze. You want the bok choy to have grill marks but it should still be firm on the inside leaves. Place the bok choy on a platter on the outside with the fish in the middle and baste again with the glaze. Garnish with sliced Green Onion This dish can also be made with large Scallops, Sea Bass or any white flaky fish Grilled Caesar Salad For 6 3 Romaine Hearts, trimmed of wilted outer leaves cut lengthwise leaving leaves attached to bottom One half of a baguette sliced in ½ in. slices (brushed with a little olive oil and chopped garlic) then baked in a 375 degree oven on a baking sheet until just crisp, about 10 min. Or you can grill these bread slices when you grill the Romaine Hearts. 1 ½ cups Caesar Dressing ¼ cup Parmesan Cheese for garnish For Dressing: ½ cup fresh Lemon Juice 4-6 Anchovy Filets (depending on your taste) ¼ cup Parmesan Cheese, grated 3 cloves Garlic 1 tablespoon Dijon Mustard 1 Tablespoon Worchestershire Sauce 1 egg 1 teaspoon Sugar or Honey 1- 1 ½ cups Olive Oil (your choice of light or very olivey) Place all ingredients in blender except the oil and blend on high for 30 seconds. Then add the oil in a tiny steady stream until somewhat emulsified. Adjust with more garlic, anchovy or mustard if you like, to taste. Brush the halved Romaine Heart with the Dressing and grill on a hot grill, inside facing down, until the leaves are marked, just a few minutes.  Grill only one side. Place the Romaine Hearts on a platter, drizzle with more dressing and the remaining Parmesan, place crouton slices stacked at bottom of platter.