Grilled seafood plays a big part to many people that live along the Croatian coastline or near its rivers and lakes. Brodet, paprikaš or simply grilled over a fire to bring out the natural flavours.

The recipe I’ve provided here couldn’t be simpler. Any fish can be used but what I’ve gone with not only presents beautifully but is easy to eat thanks to having minimal bones. Garfish. It has lovely white flesh that complements the salsa I’ve used.

The quantity of salsa is enough for 4 people so the number of fish can be increased accordingly. Or just double the recipe and you’ll have enough for a whole family. You can’t go wrong, really. Any left-over salsa will keep in the fridge for a couple of weeks.

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Riba na gradele - Grilled fish

Grilled fish should never be overcomplicated, and the accompanying salsa is an ideal match with the sweet white flesh of garfish.

Course

Main Dish, Starters

Cuisine

Croatian

Servings

servings

Ingredients

• 1 tbsp olive oil
• 50 g red onion finely diced
• 2 cloves garlic finely grated
• 1 tsp smoked paprika
• 70 g dried tomatoes finely chopped - see notes
• 2 tbsp Capers finely chopped
• 2 tbsp Parsley roughly chopped
• Salt & black pepper to taste
• 6 whole garfish cleaned
• Olive oil, salt & pepper to finish

Course Main Dish, Starters Cuisine Croatian Servings servings Ingredients 1 tbsp olive oil 50 g red onion finely diced 2 cloves garlic finely grated 1 tsp smoked paprika 70 g dried tomatoes finely chopped - see notes 2 tbsp Capers finely chopped 2 tbsp Parsley roughly chopped Salt & black pepper to taste 6 whole garfish cleaned Olive oil, salt & pepper to finish

Instructions

1. To make the salsa, heat the 1 tablespoon olive oil in a small pan over medium heat. Add the onion and sauté for 3 minutes, then add the garlic and sauté for another minute. Finally add the paprika and sauté for 30 seconds, then turn off heat and set aside.
2. Place the chopped tomatoes, capers and parsley into a small mixing bowl. Stir through the cooked onion mixture then season to taste. Set aside.
3. Heat a bbq or grill to high heat.
4. Drizzle the garfish with a little olive oil, rubbing the oil on both sides to coat. Season with sea salt and freshly milled back pepper then cook on the bbq for a few minutes on one side. Very carefully turn the fish and cook the other side.
5. Serve hot with the tomato salsa. Also serve with crusty bread, lemon wedges and a salad, if you wish.

Recipe Notes

Use dried tomatoes that haven't been marinated or stored in oil.

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