Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
Mix the dressing ingredients together in a small bowl.
Place the chopped onion and cilantro into cold water.
Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper.
Toss the shrimp in the remaining oil, salt and pepper.
Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once.
Flip the corn and continue grilling until golden brown.
Flip the shrimp and continue cooking until firm to the touch and opaque in color.
Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F.
Remove the Cod Loins from the grill.
Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center.
Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise.
Cut the corn kernels off the cob.
Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up.
Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top.
Ingredients
Directions
Prepare the grill for direct cooking over medium-high heat (450° to 500°F).
Mix the dressing ingredients together in a small bowl.
Place the chopped onion and cilantro into cold water.
Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper.
Toss the shrimp in the remaining oil, salt and pepper.
Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once.
Flip the corn and continue grilling until golden brown.
Flip the shrimp and continue cooking until firm to the touch and opaque in color.
Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F.
Remove the Cod Loins from the grill.
Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center.
Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise.
Cut the corn kernels off the cob.
Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up.
Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top.