Grilled Fish with Tomato Caper Sauce
This is another delicious traditional dish of fried lampuki with a tomato and caper sauce, which is a subtle play on sweet and sour. Serve it with green beans or other greens, crusty bread and white wine.
Lampuki is the Maltese name for a fish also known as mahi mahi, dorado or dolphin fish. Caught between August and December, huge schools head north in the Mediterranean. Maltese fishermen arrange rafts of palm leaves in their assigned zones in an attempt to attract the fish, who like to hide underneath from the sun. The practice is never far from drama as families have been known to enter territorial wars over lampuki fishing rights, and poachers from Tunisia are proving a threat.
Ingredients 15
Sauce
3 ripe tomatoes, large, grated
1 tbsp olive oil, for the sauce
3 garlic cloves, finely chopped
50 g capers, rinsed and patted dry
1 tsp sugar
1 tbsp flat-leaf parsley (italian flat-leaf parsley), chopped
1 tbsp mint, chopped
60 g pitted black olives, such as kalamata or niçoise
2 tsp white wine vinegar
freshly ground black pepper
For The Fish
4 firm white fish fillets
salt and freshly ground black pepper, to season
75 g plain flour (all-purpose flour)
1 tbsp olive oil, for the fish
1 tbsp butter
lemon wedges, to serve
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Method 9
Sauce Method
Score the on their bases and grate with a box grater.
Heat the in a saucepan over a medium heat and fry the until just browned. Add the and fry for 1 minute, then add the and .
Stir well, cover with a lid and heat until the sauce begins to simmer. Uncover, lower the heat and simmer for about 8 minutes, adding a splash of water if needed.
The tomatoes will collapse and the sauce should have a thick but wet consistency. Finally add the , , and a little pepper, mixing well. Check the seasoning.
Reheat the just before serving.
Fish Method
Season the with salt and freshly ground black pepper before lightly coating with the .
Heat the and in a frying pan over a medium heat. Add the and cook for around 3–4 minutes on the first side, then turn.
Continue to cook until the centre of the is opaque. (Check by inserting a sharp-tipped knife into a fish fillet and peering inside; the exact cooking time depends on the thickness of your fish.)
Serve immediately with the hot caper sauce and lemon wedges.
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Notes
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