Summer arrived which means BBQ season peaks. IÂ´m a big fan of barbecuing not at least because it is less work than cooking, but also because of the smell. Like almost everywhere around the world (I think) also the Jordanians love to have BBQ â€“ mostly a lot of vegetables and lamb. Every year funny watching people all over the country having their BBQs at most odd places, like directly on the side of a main roadâ€¦ I definitely prefer having it at a cozier place likeâ€¦ my terrace.
Fish wasnâ€™t my taste for a long time and I was always annoyed by myself because itâ€™s such a healthy dish. But since living not far from the Red Sea, I must taste some. Maybe the fact that there are no long shipping times and therefore connected with freshnessâ€¦ I donÂ´t know what it was, but I was finally ready to try and never regret it.
Stefan, my husband, usually cleans and prepares the fish, which relieves me very much. ItÂ´s an easy recipe but it convinced me and I can say, that I am nowadays, really like it. Especially the following combination. For sure not a world debut but I thought worth to share and maybe convince more people not into fish. LetÂ´s seeâ€¦
Â Â Â Â Â Â Â Â Â Â INGREDIENTS for 4 servings
- 4 pieces fresh braces
- 4 cloves of garlic
- 200 ml olive oil
- 2 large lemons
- Fresh bunch dill
- 1 kg green chard
Make sure you have a fish grid.
Â Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Clean and wash the fish. Then try them carefully and put them on a large plate.
- Start preparing the marinade by whisking the following ingredients: 3 cloves of minced garlic, 100 ml olive oil, 1 tsp. salt and the juice of 1 lemon.
- Marinade the fish from both sides and stuff them with fresh dill. Let it rest for 20 minutes.
- Meanwhile, wash and cut the green chard. Place the whole chard with 100 ml olive oil and 1 minced clove of garlic in a large pot. Start cooking around 10 minutes before the fish is done.
- Place the fish on the grid, make sure the BBQ is already hot and barbecue them 5-15 minutes (depends on the BBQ-device) on both sides until gold-brown-crispy.
- Place the fish on a plate with some extra slices of lemon and the green chard on side. The dish goes perfectly with a glass of white wine â€“ I prefer Pinot Grigio or Chardonnay.
If you donÂ´t like green chard or no available you can roast some zucchinis or/and green peppers for sideâ€“ tastes also delicious.
Cheers with sunbeams.