Grilled Rock Cod with Thai Red Curry Sauce

Last summer I was privileged to cater a wedding party for the daughter of my long time friend and brilliant artist Keith. Keith is of Hawaiian ethnicity, so it was a wonderfully fun challenge to build a menu of Pan Asian foods.  So when a client, who happens to love and spend a lot of time in Hawaii, called to say she wanted to throw an outdoor Father’s Day party recently, I was eager to incorporate some of the dishes (along with a great new one I will share next time) from Aaron and Alison’s wedding.

Keith and I informally collaborated on this dish. We were looking for a reasonably priced  fish to serve, as the ever party ready Salmon has risen so much in price recently. Keith suggested Rock Cod, which I knew by another name- Pacific Red Snapper (don’t ask me why these fishes are marketed under multiple names). Keith also made the marinade, which was delicious, and paired so well with a favorite sauce of mine from a chef I have long admired, Roy Yamaguchi of Hawaii, a pioneering chef in Pan Asian cuisine. By the way, I was a very lucky lady, and got to interview Roy recently when he visited the Palm Desert Food and Wine Festival. You can read what Roy had to say at my LA Food Examiner column by cliking on the link above.

I hope you’ll give this wonderful dish a try soon. You don’t have to wait for Father’s Day, or a wedding party. It’ll make a great addition to any summer outdoor gathering.