This colorful and healthy meal get a woodsy boost with cedar grilling wraps. 

Total Time: 45 minutes
Servings: 2


For the Succotash

  • 1 Corn cob, kernels removed
  • 1/2 Cup each Red and Yellow Bell Pepper, diced
  • 1 Shallot, diced
  • ½ cup Green Peas or Lima Beans
  • Kosher Salt and Pepper

For the Pesto

  • 2 Cups, assorted Fresh Herbs
  • ½ Cup Olive Oil
  • ½ Lemon, juiced

Chef's Tip

You can cut the wraps to suit your portion size.


  1. Preheat a grill to 400°F and soak the wraps in hot water for at least 5 minutes.
  2. Season the cod with salt and pepper, brush with a little oil, set aside
  3. To make the succotash, combine all ingredients in a bowl and season with salt and pepper.
  4. For each parcel, cut 2 pieces of twine, lay them in a cross on a cutting board, top with the 2 pieces of cedar wrap to form another cross.
  5. Place some succotash on the center of each cross and fold up the edges of the wraps to create a bundle like an envelope, secure with twine.
  6. Place the cedar packages on the grill and cook for 10 – 15 minutes.
  7. Grill the cod until you reach an internal temperature of 135°F.
  8. While the cod and vegetables cook, make the pesto.
  9. Place the herbs, oil, and lemon juice in a food processor and puree until smooth.
  10. To serve, cut the twine on each cedar package, top the succotash with the cod, and drizzle with pesto.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wrap