07/04/2024
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Serves:
6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Ingredients
- 6 blue mackerel, butterflied*
- grated rind and juice of 1 large lemon
- 1/2 cup chopped parsley
- sea salt and pepper, to taste
- extra virgin olive oil, as needed
- BABAGANOUSH SAUCE
- 1 medium eggplant
- 1 clove garlic, peeled
- 2 tablespoons parsley leaves
- 2 tablespoons natural Greek style yoghurt
- 1 tablespoon egg mayonnaise
- 2 teaspoons tahini
Method
- Pat the skin of the mackerel dry with paper towel and cut 3-4 slashes on each side. Open out each mackerel and sprinkle with grated lemon rind and chopped parsley. Season and fold back into shape, enclosing the filling.
- Brush mackerel skin with oil and chargrill on a barbecue or chargrill pan for 5 minutes on each side, turning carefully once the skin is charred.
- Spread some Baba Ganoush onto serving plates, top with chargrilled mackerel, drizzle with lemon juice and olive oil and serve sprinkled with parsley leaves.
- BABA GANOUSH SAUCE Prick eggplant with a fork and roast at 200°C for 30 minutes, turning halfway, until soft. Allow to cool before splitting and scooping out the flesh. Place flesh, garlic, parsley, yogurt, mayonnaise and tahini in a blender and blend until smooth. Season to taste. Refrigerate for at least 1 hour to allow the flavours to meld.
Tips
- * To butterfly the fish, cut through the belly to the tail and open out flat. Use a rolling pin to gently press the spine and carefully lift it out. Use tweezers to pin bone and extra bones.
- STYLING Use the back of the spoon to smear the sauce onto the plate in a dramatic sweep.
- DRINK Albarino
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