This is an excellent recipe for those hot summer afternoons where you need to make use of the days catch (with enough veges to keep you in good nick). If Hapuka isn’t available, don’t dismay, as any fresh fish goes beautifully with this recipe.
Grilled Hapuka with spiced kumara and chickpea salad, crayfish mayo
Write a review
1 hr 45 min
1 hr 45 min
- 4 nice pieces (700g approx.) Hapuka (or any other fish is fine)
Chickpea, feta and kumara salad
- 1 large Kumera – 1cm dice
- 1tbs Mixed spice
- 50g Feta - crumbled
- 1 small can Chickpeas, drained
- ¼ Red onion, fine dice
- 1 Tomato, seeds removed, diced
- 1 Spring onion stalk sliced (green and white parts)
- 2 sprigs Mint, chopped rough
- 2 sprigs Italian parsley, chopped rough
- 1tbs Olive oil
- 1tsp Lemon juice
- Salt and pepper to taste
- 1 Eggplant
- 1 Lemon (juice only)
- 1tsp Cumin, ground
- 50-100ml Olive oil
For the salad
- Toss the kumara in a little oil and the mixed spice. Roast on an oven tray at 180C for abour 12-15 mins until the kumara is nicely roasted and cooked through. Toss all the ingredients together and can be kept in the fridge for a couple of hours if needed.
For the eggplant
- Char eggplant over a high heat on the grill side of your bbq until the skin is very blackened, then peel when cool. Blend in a food processor with cumin, lemon juice and oil. Season with flaky sea salt. You want to be able to taste the olive oil and the lemon juice in the puree.
- Grill the fish until just cooked and serve on the chick pea salad and the smoky eggplant. A nice touch if you’ve got some cooked crayfish left over is to dice it up, fold it through some home-made or good quality store bought mayo (Hellmann’s is good).
MacLean Fraser http://macleanfraser.com/