BBQ masala fish
Inspired by a Keralan fish fry, this recipe for flaky, succulent sea bass in a rich, spicy masala has been adapted for the barbecue, making it ideal for summer entertaining. Serve with a fresh rice, mango and coconut salad.
BBQ tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a starter
Skip to ingredients
- 200g beef bone with marrowcut lengthways
- 2 thick slices of sourdoughgrilled
- 1 Vesuvian Bull’s Heart tomatoroom temperature, thickly sliced
- flat-leaf parsleychopped, to serve
- fennel pollento serve
Nutrition: Per serving
- kcal445
- fat18.8g
- saturates0.5g
- carbs53.9g
- sugars5.3g
- fibre3.5g
- protein13.2g
- salt1.6g
Method
step 1
Heat the BBQ and allow the flames to die down and the coals to turn white. Season the bone marrow, put it cut-side down on the BBQ for 8-10 minutes, or cut-side up in a 200C/fan 180C/gas 6 oven for 6-15 minutes (depending on thickness) until the marrow is beginning to melt and is crisp and golden on the edges.
step 2
Scrape half of the hot marrow on the grilled bread, top with a thick slice of tomato, then with the rest of the marrow. Season with salt, a scattering of parsley and a pinch of pollen.
