INGREDIENTS
800gr grouper fish fillet or 4 fillets
For the marinade
- 300gr tomatoes
- 1 onion
- 2 garlic cloves
- 1 celery stick
- 100ml white wine
- 80ml olive oil
- 50gr honey
- 50ml white vinegar
- 50ml wine vinegar
For the chickpea skordalia
- 200gr chickpeas
- 50gr honey
- 80ml olive oil
- 100gr manouri or mizithra cheese
- 1 garlic clove
For the garnish
- 8 fresh green asparagus
- 120gr pearl onions
- 20ml balsamic vinegar
PREPARATION:
Marinade:
Set aside a small portion of the finely chopped marinade ingredients to garnish the dish. Mix the rest of tomato, onions, garlic and celery in the blender and stir in the wine, olive oil, honey and both vinegars. Marinate the grouper fish fillets for at least 2 hours.
Chickpea Skordalia :
Leave chickpeas overnight to soak, then boil and set aside to cool. Purée the chickpeas in a blender along with garlic, manouri cheese, olive oil and honey. Remove the grouper fish fillets from the marinade and grill. Garnish with the chickpea skordalia, the boiled asparagus and the pearl onions, sautéed in olive oil and balsamic vinegar.
TO SERVE:
Decorate the dish with the marinade ingredients that were kept aside.
