Grilled Taʻape and Ong Choy w/ Carrot Butter

by Sarah Burchard & Jhana Young

Adapted from BBQ Mahi-Mahi Rack, Spieced Brown Bean Leaves, Carrots & Mead by Josh Niland | The Whole Fish Cookbook

Serves 4

Ingredients

4 ta’ape, whole, scaled, gutted, skin scored on both sides

as needed extra-virgin olive oil

TT salt and pepper

1 lemon, halved

Grilled Ong Choy, see below

Carrot Butter, see below

Instructions

Prepare your grill.

Pat the taʻape dry with paper towels, drizzle with oil and season with salt and pepper on both sides.

Once your coals are grey grill taʻape for a few minutes on each side until golden brown and cooked through. Transfer to a plate to rest a few minutes before serving.

Grill each lemon half, until you see grill marks and the lemon has softened.

Serve taʻape whole with grilled ong choy, carrot butter and grilled lemon halves on the side.

Grilled Ong Choy

1 tsp chili flaks

1 tsp paprika

1 tsp ginger, minced

1 pi saffron threads, steeped in 2 oz hot water

1/4 each red onion, minced

1 bay leaf

1 tsp cumin, ground

2 cloves garlic minced

2 Tbsp parsley, chopped

2 Tbsp cilantro, chopped

1 Tbsp preserved lemon, chopped

1/2 cup extra-virgin olive oil

juice of 1/2 lemon

1 bu local ong choy

Prepare your grill.

In a medium bowl combine all ingredients except ong choy to make the dressing.

Drizzle the ong choy with olive oil and season with salt and pepper.

Once your coals are grey lay the entire bunch on the grill. Cook about 5 minutes on each side, until some leaves start to char and stems are soft.

Remove from grill and toss with the dressing.

Carrot Butter

1 carrot, finely grated

2 Tbsp honey

8 oz butter, softened

TT salt and pepper

In a mixer or food processor whip the carrot, honey and butter until smooth. Season to taste with salt and pepper.