Recently in Jon Ashton Category
The Secret Sauce is very happy to introduce chef Jon Ashton to the blog. Jon breathes life into his cooking by infusing quick wit with culinary knowledge. Jon makes cooking synonymous with living life well. He'll turn you on to cooking without your realization and make you fall in love with Jon, food and life!
Jon says, "I particularly love this recipe because of the wonderful memory this recipe evokes. My daughter Mei picked the thyme from her own little herb garden, and we made the recipe together. She may be only 18 months old, but to see her enjoy the activity means the world to a first time dad. I think adding fresh herbs like thyme is a quick way to transform meals. Not only does it help with adding flavor, it allows me to cut back on flavor-enhancing ingredients like salt, fat and sugar. Take some thyme (pun intended!) to cook with thyme!"View the recipe below and scroll down to find a printable version!
Thyme Grilled Cod
Ingredients:
Procedure:
- 1 stick unsalted butter, room temperature
- 2 teaspoon lime zest
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh chives
- 4 1-inch-thick Cod or sea bass fillets
- 4 lemon slices
- Preheat your grill to Medium High Heat.
- Place butter, zest, fresh thyme and chives, in kitchen blender and blend till smooth.
- Season butter to taste with salt and pepper.
- Cut four 15×12-inch pieces of heavy-duty foil.
- Place a fish fillet on each foil, season fish with salt and pepper and divide butter mixture amongst 4 portions of fish.
- Lightly brush some butter at the bottom of the fish and place the rest of the butter on top of each fish.
- Seal foil packets by bringing the two long sides together above food and folding down in several tight folds, and then tightly fold in the short ends.
- Place foil packets, seam side up, on grid over medium coals.
- Grill, covered, for 12-15 minutes or until fish flakes easily when tested with fork.
- Plate and serve with a lemon slice.
About the Chef:
Chef Jon Ashton began his story in Liverpool, which earned its spot on the world map thanks to the Beatles. As a young lad, he learned about the joy of cooking through his grandmother's warm, cottage kitchen. Creating recipes with Granny Ashton opened the door to home economic classes at school where Jon became further intrigued by the art. Although schoolmates bullied him for being one of the few boys in class, he persisted and quickly realized cooking was his passion.
In 1994 Jon graduated from St. Helens College in Great Britain and worked in several noted restaurants including the Derby Lodge Hotel's French restaurant and as Sous Chef at The Kirkfield Hotel's restaurant. Jon's success and flair in the kitchen soon gave way to appearances on British cooking shows including the nationally syndicated "TV Dinners". Soon, America discovered him and Jon was featured in publications from New York to California. With $2,000 in his pocket he left everything he knew and traveled to America, eventually landing in Florida.
Jon quickly began producing and starring in his own local access TV show, which aired in Disney's town of Celebration. Soon after, Jon took a position as the regular mid-day chef at Orlando's FOX affiliate station and found himself appearing on "The Tonight Show with Jay Leno" a short year later. He has regular appearances on the “TODAY Show". He is currently the food correspondent of the nationally syndicated Morning Show “The Daily Buzz”, seen in over 160 stations. He is also the in-house Chef for Relish Magazine, with over 12 million readers.
No matter what Jon does he remembers his grandmother's wise words; to share with others. Jon loves working with kids and is committed to improving the eating choices of young people in America.
Jon lives in sunny Orlando with his partner and baby girl Victoria Mei, named after his own mother whom passed away in 2005.
You can learn more about chef Jon Ashton on his website: jonashton.com.
