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.
Servings: 6 fillets
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.
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