Grilled Cod with Blackberry Sauce

Serves: 4


About 1-2 Tbsp Flying Olive Extra Virgin Olive Oil Suggestions: Lemon, Lime, Basil, Smoked, Chipotle, or a Combination of Choice

1 ½ cups blackberries, washed and dried

¼ cup blackberry jam

1 Tbsp Flying Olive Blackberry Ginger Balsamic Vinegar

1/8 tsp crushed cayenne red pepper, if desired (If using Chipotle EVOO, you may want to omit)

4 cod fillets (7 oz. each)

Salt and pepper

1 bunch watercress, trimmed OR arugula (in photo)


Preheat the grill or grill pan to medium-high. Brush the cod with the Flying Olive Extra Virgin Olive Oil of Choice.

In a bowl, crush the berries with a fork. Stir in the jam, Flying Olive Balsamic Vinegar, and cayenne. Season the cod with salt and pepper. Grill, covered, until fish is just cooked, about 3 minutes per side or until the fish flakes easily with a fork.

Divide greens among 4 plates. Place fish on watercress. Top with the blackberry sauce.

Inspired by a recipe in the magazine Rachael Ray Every Day.

Submitted by Barb L.