Marinated Blowfish
Flounder, Cod, Scallops — all usual suspects you would expect to see on an early summer grill. Sometimes it takes a little convincing to get out of the mainstream grill mentality, which is why I love shopping at the local greenmarket. The benefit of strolling stand to stand is that you have the opportunity to chat it up with the experts whose daily job it is to harvest and catch the very food you put on your plate. Last weekend my friendly fishmonger Warren from American Seafood convinced me that the thing to make that night was his freshly caught blowfish. Woah, aren’t those the second most poisonous vertebrates in the world? I thought Warren was my friend. In fact, the northern puffer that we catch locally is not toxic, unlike its blowfish counterparts swimming through asian waters. So fear not, this delectable catch is a catch!
With newly found finned friend in hand, I came home, tossed them in a bowl with a generous drizzle of olive oil, a squeeze of a lime and a few chopped scallions, leaving it all to marinate until dinner time. After a few minutes on the grill, we had ourselves a beautiful Spring supper that looked almost like a butterflied shrimp {they have a hard tail that stays on}, but was light and flaky like any good filet.
Grilled Blowfish
Grilled Blowfish
2 small blowfish per person.
Drizzle of olive oil
1 lime zested and juiced
salt and pepper to taste
Extra lime, olive oil and flaky salt for serving
- Toss everything in a casserole dish or bowl, coating the fish evenly and place in the fridge until ready to prepare (1-4 hours).
- Heat the grill to low and cook 4-5 minutes on either side, until flesh is no longer translucent and flakes easily from the bone.
- Drizzle with a bit of olive oil, a squeeze of lime and flaky salt.
Springtime Treats
Summer Strawberry Chilled Chamomile Tea {non-alcoholic}
Spinach, Strawberry & Halloumi Salad
Violet-Radish Spring Salad with Secret Lemon-Garlic Dressing
8.ate@eight 