Grilled Ocean Fillet with a fresh Dill Dip (GF)

This Grilled Ocean Fillet with a fresh Dill Dip is tender, soft and boneless – perfect if you miss the fishy taste.

The recipe was created for the Norwegian Veganerutfordringen (which is a monthly challenge to eat plant-based driven by Anima) and Greenpeace Norway with the aim of showing that vegan grilling can be just as good and delicious as grilling meat. And yes, all the grilling was of course done with Carbon Neutral Cole.

The recipe is also available in NORWEGIAN.

More yummy grill recipes:

Stay tuned for my mini e-book on plant based grilling. Here you will find anything from grilled corn to beet dogs and it will be FREE 🤗

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Grilled Ocean Fillet with a fresh Dill Dip (GF)

Tender, soft and boneless. If you enjoy a fishy fillet, this is your new go to dish on the grill.

5 from 1 vote

Prep Time10 minutes mins

Grill time15 minutes mins

Total Time25 minutes mins

Course: Dinner

Cuisine: Barbecue, Grill

Servings: 6 fillets

Author: Luna Linnemann

Ingredients

• 1 small eggplant

Marinade

• ½-1 nori paper (depends on how “fishy” you like it)
• 2 tsp garlic powder
• 1 tsp tamari sauce
• 1 lemon (the juice)
• ½ lemon (the zest)
• ½ tsp ground pepper

Dill Dip

• 1 cup soy yoghurt
• ½ cup finely chopped dill
• 50 g capers
• 2 tsp garlic powder
• 1 lemon (the juice)
• 1 lemon (the zest)
• 1 tsp ground pepper

Instructions

• Heat up your grill.
• Rinse the eggplant.
• In one bowl, combine all the ingredients for the eggplant marinade.
• In another bowl, combine all the ingredients for the dill dip and store in the fridge until served.
• Once the grill is ready, place the eggplant at the center of the grill, where the hottest spot is. Turn the eggplant when it turns brown/black. Don’t mind if the skin gets burned – this will only make it easier to peel off afterwards.
• When the skin of the eggplant is looking very dark and crispy, take the eggplant off of the grill and peel the skin off.
• Place the peeled eggplant back on the grill, somewhere between the perimeter and the center. Pour some of the marinade over it and turn. Keep doing this for about 7 minutes, making sure it doesn’t burn.
• Fillet the eggplant and serve with the fresh and creamy dill dip.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin