Grilled sustainable Fish with minted Baba Ghanoush, and green oil
The Dinner that most guests liked best in March was one created by Frank Dangereux of the Food Barn for the Great South African Cook Book, a wonderful trove of recipes supported by Tiger Brands. The Nelson Mandela Foundation receives all the income from the sales of this book: The aim is “to support food and agricultural projects to aid in the upliftment of the impoverished through food sustainability and empowerment.”
Even through our tiny businesses we can help spread the word and encourage use and support of these aims. We have modified the original recipe to fit in with our needs and resources, being unable to easily secure gurnard or santer.
We made up this recipe a few times with all the original components but are offering it here without the Green oil that is made in advance, overnight; as we found it just right for our purposes, either way. Besides, we hope it will be an encouragement for you to buy the book to find out what you may be missing!,
8 baby heirloom yellow & red tomatoes
1 medium onion, peeled 4 120g fillets of Yellowtail
Olive oil skin on & bones removed
Micro coriander leaves 12 mint leaves, to garnish
2 large aubergines Olive oil & 1 tsp. crushed garlic
1 tsp chopped fresh marjoram 4 Tbsp chopped fresh mint crushed
2 Tbsp chopped fresh coriander 3 Tbsp flat leaf parsley, chopped
1 Tbsp goat’s milk butter 2 Tbsp Tahini paste
Juice of 1 lemon 120 ml home-made mayonnaise
- Slice larger tomatoes in half,
- Place peeled onion on small plate, cover in plastic wrap, cook 5minutes in microwave. Allow to cool. Place pan on high heat and onion cut side down to burn until edges blackened. Separate onion shells.
- Preheat oven to180 degrees C. place whole brinjals on baking tray and bake for 1 hour until soft. Take out and cool. Remove stems, cut in half, scoop out flesh into a food processor. Keep half of a cooked skin to add to the processor as well as all the other ingredients except the mayonnaise. Blend until almost smooth.
- Add Mayonnaise, blend and season to taste. Thin with a little water if necessary.
Cooking the Fish and Plating the dish:
- Heat a large non-stick frying pan, season and rub with olive oil.
- Cook the fish in a little olive oil, skin side down, until the skin is crisp around the edges. Turn over and an fry until just cooked.
- Allow the fish to rest. (It will continue cooking slightly while resting.)
- To assemble , spoon some Baba Ghanoush onto each plate, add tomatoes , burnt onions, add micro coriander leaves, mint leaves and place the fish in the middle.
- Suggested addition of polenta tubes (made by forcing cooked polenta through a plain nozzle with a forcing bag.) Decorate with grilled aubergine slices.