Cedar Wrapped Mediterranean Fish – serves 4
You’ll need:
- Four medium-sized fish fillets, skin removed and cut into evenly sized pieces
- 4 Cedar Works grilling wraps
- ½ cup up pitted and coarsely chopped olives
- ½ cup chopped sundried tomatoes
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 cup kale leaves, torn into bite-sized pieces, or 8 large strips of kale leaves
- 1 cup of mushrooms
- a carrot cut into julienne strips
Step 1:
Soak cedar wraps in warm water for about 8-10 minutes. Pat dry with a paper towel and lay cedar wraps out on a flat surface. Spray with cooking spray to keep contents from sticking.
Step 2:
Place kale leaves in the centre of each cedar wrap.
Step 3:
In a bowl, mix olives and sundried tomatoes with garlic and olive oil. Then, spread mixture evenly over the kale. Place mushrooms and carrots on top of olive mixture and then lay on the fish fillet.
Step 4:
Roll and tie the cedar wraps next. Starting at one end, roll the papers snugly around the contents and tightly tie the wraps in two places about halfway between centre and the ends.
Step 5:
Cook on a preheated grill for about 12-14 minutes, turning every three or four minutes.
Step 6:
Remove from grill, cut the strings, and serve.
You can serve the whole wrap on the plate along with rice, braised baby carrots, or salad and toasted seeded bread. A nice crisp white wine such as a dry Riesling is a perfect pairing, and the heartier fish—notably salmon and halibut—can accommodate both white and lighter red wines.
