Grilled Ling Fish & Cabbage with a Buttermilk-Dill-Sauce
Ling filet together with grilled cabbage and and buttermilk-dill-sauce is a delicious meal that only takes minutes to prepare.
For the fish and vegetables:
1small green cabbage
2ling fish fillets (à 200 g) (or other firm white fish fillet)
200gvine cherry tomatoes
1tablespoonextra-virgin olive oil
sea salt and fresh ground pepper,to taste
heat resistant oil,for the grill
For the buttermilk dressing:
1tablespoonunseasoned rice wine vinegar(Japanese)
4tablespoonsextra-virgin olive oil
1/2small bunch fresh dill,chopped (3 tablespoons)
Remove the fish from the refrigerator at let come to room temperature for 15 minutes (up to 30 minutes). This helps ensure even cooking. Brush each side of fish fillets lightly with oil and season with salt and pepper. Set aside.
Meanwhile, remove any loose, tough outer leaves from the cabbage, and cut into 8 evenly sized wedges, leaving the stem in tact. Do not remove the stalk or inner core. Lightly brush the wedges with oil and season with salt and pepper.
To prepare the dressing, in a small bowl or serving carafe, add the buttermilk, mustard, vinegar, oil and dill and whisk together until well combined. Set aside.
Preheat a table grill (or a large, non-stick skillet) to medium-high heat (setting 10 on the LeMax grill. Once hot, reduce heat to setting 9). Brush the grill lightly with heat resistant oil.
Place the cabbage wedges on the grill and grill until the edges of each layer are lightly browned and the cabbage is beginning to soften, about 6 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (I prefer mine fairly crisp still, cook longer if you may prefer it more well-done.)
After flipping the cabbage to cook the other side, place the fish fillets and the cherry tomatoes on the grill. Cook the fish for 3 minutes per side, until easily flakes with a fork.(cooking time will depend on the thickness of the fillets).
Transfer the fish, cabbage wedges and cherry tomatoes to serving plates. Drizzle the dressing over the fish and the wedges and serve immediately. Enjoy!
Depending on how soft you like your cabbage, you could cook both longer. If you like the tomatoes very soft, then add then shortly after placing the cabbage on the grill. Once they have reached the desired softness, then can be moved to the outer edges of the LeMax grill to be kept warm.