Blue-eye trevalla with babaghanoush

Recipes / Fish

Traditional babaghanoush tastes sensational with tender fish.

Recipe «Blue-eye trevalla with babaghanoush» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 blue eye trevalla fillets, 2 tbsp olive oil, 200g baby green beans, trimmed, 200g snow peas, sliced lengthways, 1 tbsp balsamic vinegar , 1/4 cup toasted flaked almonds, 2 large eggplants, 1/4 cup tahini , 1 tbsp lemon juice, 2 garlic cloves, crushed, 1/2 cup extra virgin olive oil.

Ingredients:

  • 4 blue eye trevalla fillets 
  • 2 tbsp olive oil 
  • 200g baby green beans, trimmed 
  • 200g snow peas, sliced lengthways 
  • 1 tbsp balsamic vinegar 
  • 1/4 cup toasted flaked almonds 
  • 2 large eggplants 
  • 1/4 cup tahini 
  • 1 tbsp lemon juice 
  • 2 garlic cloves, crushed 
  • 1/2 cup extra virgin olive oil 

Instructions

  1. To make the babaghanoush, use a fork to prick the eggplants all over. Preheat a barbecue or char-grill pan on high. Place the eggplants on the barbecue and cook, turning occasionally, for 15 minutes or until charred all over and tender. Remove from heat. Cut each eggplant in half lengthways and place, cut-side down, on a plate to drain excess juices. Set aside for 30 minutes to cool.
  2. Use a spoon to remove the eggplant flesh, then squeeze excess moisture from the pulp. Place the pulp, tahini, lemon juice and garlic in a food processor and process until smooth. With the motor running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
  3. Season the fish well with salt and pepper. Heat 2 teaspoons of the oil in a large non-stick frying pan over high heat. Add the fish and cook for 2-3 minutes each side or until just cooked through.
  4. Meanwhile, cook the beans and snow peas in a medium saucepan of salted boiling water until bright green and tender crisp. Refresh under cold, running water. Drain well. Combine the vinegar and remaining oil in a small bowl and season with salt and pepper.
  5. Spoon the babaghanoush and bean mixture among serving plates. Sprinkle the beans with almonds. Top with fish and drizzle with balsamic dressing to serve.