Manti inspired grilled halibut

Turkish Manti is a meat and onion ravioli, or dumpling like dish, served with a strong garlic yoghurt and an oil mix with tomato paste, reduced and poured over the top of the yoghurt together with a generous sprinkle of mint and sumac.

In this recipe I make it without the raviolis, still, you get all the fantastic flavors from the original Manti; Mint, garlic yoghurt, tomato and sumac.Manti inspired barbequed halibut

Recipe for 2 persons:

2 dl plain Greek yogurt
1 clove garlic
Salt, pepper

1 tablespoon tomato paste
1 tablespoon water
1 tablespoon olive oil
Salt, pepper

1 dl mint leaves
1 tablespoon olive oil
Salt, pepper

300 g halibut
1 onion
Salt, pepper
Sumak
Dried mint
1 teaspoon canola oil

Mix the yoghurt with grated garlic, and season with salt and pepper.

Chop the mint and mix with olive oil, if you have a mortar use this. Season with salt and pepper.

In a small saucepan, add tomato paste, water and oil. Let it simmer for 2-3 minutes. Season with salt and pepper.

Cut the onion into small wedgets and thread onto skewers, brush with canola oil and sprinkle with a little salt.

Heat a grill pan, or the barbeque. Thread the halibut onto skewers, brush with oil and season with sumac, salt, pepper and dried mint. Grill the onion, and the fish for about one minute on each of the four sides.

Plate the fish with the garlic yoghurt, tomato sauce and the mint oil. Sprinkle with sumac. Serve with a little salad.Manti inspired barbequed halibut

© endo(f)pain – 2014 – All rights reserved

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