Delicious Grilled John Dory with Spicy Tomato Dressing

Table of Contents

1. Introduction
2. Roasted Tomato and Chili Dressing
3. Grilling the Whole Fish
4. Making the Fennel Salad
5. Seasoning and Dressing the Salad
6. Cooking and Resting the Fish
7. Serving and Enjoying the Dish

Introduction

Welcome back to Tasty Business! Today, we have a delicious and summery dish for you - roasted john dory with a flavorful tomato and chili dressing, served with a refreshing fennel salad. This recipe is perfect for those sunny days when you crave light and vibrant flavors. Let's get started!

Roasted Tomato and Chili Dressing

To begin, we will prepare a simple yet vibrant roasted tomato and chili dressing for our salad. We'll need some torpedino tomatoes or good quality cherry tomatoes for this. Start by giving them a light coating of olive oil, as they will be roasted on the fire. Season them with a touch of salt and place them in a mushroom basket or grill pan. Add some chilies alongside the tomatoes, as they will add a nice spicy kick. Roast the tomatoes and chilies until they soften and develop a slight char on the skin. Once done, transfer them to a bowl to cool and release their juices.

Grilling the Whole Fish

Now, let's move on to the star of our dish - the john dory. We will be grilling the fish whole on the charcoal for maximum flavor. Before grilling, make sure the fish is dry, especially the skin, to prevent sticking. Rub the fish with olive oil and season it inside and out with salt. If you have a fish cage or grill basket, it's recommended to use it for easier handling. Place the fish on the grill over hot coals and cook for approximately 5 minutes on each side. Keep an eye on the fish to ensure it cooks evenly and develops a nice color.

Making the Fennel Salad

While the tomatoes and fish are roasting, we can prepare the fennel salad. Begin by peeling the tough outer leaves of the fennel bulb. Cut the fennel in half and slice it thinly. The fennel should have a nice bite to contrast with the other ingredients. Next, chop some fresh parsley and add it to the fennel. Roughly chop a couple of tablespoons of capers and mix them in as well.

Seasoning and Dressing the Salad

Now, let's season and dress our fennel salad. Add the roasted tomatoes, which should have softened and released some of their juices, to the fennel mixture. Peel the roasted chilies, remove the seeds if desired, and chop them into halves. Add the chilies to the salad for a spicy kick. Drizzle a generous amount of olive oil over the salad, followed by lemon juice for a citrusy tang. Season with salt and give everything a good mix. Taste and adjust the seasoning if needed.

Cooking and Resting the Fish

Once the fish is cooked and nicely colored, carefully remove it from the grill. Allow the fish to rest for a few minutes before serving. This resting period allows the juices to redistribute, resulting in a juicier and more tender fish. If desired, you can serve the fish whole on the plate or fillet it for easier consumption. The john dory is known for its meaty texture and is perfect for grilling on the bone. Remove any bones and the frill on the sides before plating.

Serving and Enjoying the Dish

To serve, arrange the john dory on a plate and drizzle some olive oil and a sprinkle of salt over it. Place a wedge of lemon on the side for an extra burst of freshness. Load up your plate with the fennel salad, topped with the burnt tomato and chili dressing. Take a bite and savor the flavors - the succulent fish, the salty capers, the crispy fennel, and the tangy dressing. This dish brings together the best of summer with its vibrant colors, refreshing taste, and delightful textures.

Highlights:

• Succulent and meaty grilled john dory
• Vibrant roasted tomato and chili dressing
• Refreshing fennel salad with a citrusy kick
• Perfect dish for sunny summer days

FAQ Q&A: Q: Can I use a different type of fish for this recipe? A: Absolutely! While john dory is recommended for its meaty texture, you can use other fish such as sea bass or red snapper for this dish.

Q: Can I make the tomato and chili dressing less spicy? A: Of course! Adjust the amount of chilies to suit your preference. You can also remove the seeds from the chilies to reduce the spiciness.

Q: Can I make the fennel salad ahead of time? A: Yes, you can prepare the fennel salad in advance and refrigerate it. However, add the dressing just before serving to maintain its freshness.