Charcoal Grilled Black Cod at Experimental Beach Ibiza

The attention and detail demonstrated in this game changing seafood dish from Experimental Beach Ibiza is unmistakable, and the proof is in its bursting flavours. A freshly caught cod fillet is marinated for 24 hours in an emulsion of soy, vanilla, and a blend of secret ingredients by head chef Alex Larrea, then grilled with the open flame on the restaurants unique charcoal grill to seal in the flavours and leave a slightly smoked flavour on the fish. The cod is accompanied by roasted then sautéed pak choy and garnished with a lightly, fried slice of a lotus flower root – surprisingly beautiful and edible! A stunning dish well done.