Since I didn't plan a menu over the weekend, tonight was Gerry's choice and I'm glad it was. He chose to make cod fish which he marinated in a North African marinade. The marinade consisted of Italian parsley, fresh mint leaves, olive oil, sherry vinegar, garlic, paprika, salt, pepper and Tabasco sauce all processed in the food processor until smooth. After marinating, the cod fillets went on the grill to cook.
We also had a grilled vegetable salad with feta cheese. The salad was the following vegetables which were grilled: red pepper, eggplant, onion, and zucchini. Once cool enough to handle, the grilled vegetables were cut up and put in a bowl. The dressing was olive oil, red wine vinegar, oregano and salt and pepper all whisked together. The grilled veggies were tossed with the dressing along with some halved cherry tomatoes. Each salad serving received a garnish of feta cheese.
The cod was served over rice with the grilled vegetable salad on the side.
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