Blue grenadier fish with peanut yoghurt sauce
Two weeks ago I was challenged to combining white fish with yoghurt. My mind raced – there are a lot of possibilities. Fish curry, fish tacos with yoghurt or baked yoghurt, lemon and garlic fish. I thought I’d try something more Asian inspired – a cuisine I don’t cook very often. So I made grilled fish with peanut yoghurt sauce.
I opted for blue grenadier because it was the only white fish I could buy at short notice from a generic supermarket that wasn’t farmed or imported from Asia.
- 2 large pieces of blue grenadier
- 1 tablespoon olive oil
- 1 garlic clove crushed
- 2 teaspoons sweet soy sauce
- 1 small chili (finely sliced)
- 1 tablespoon lime juice
- 2 table spoon natural peanut butter (100% peanuts)
- ½ cup water
- 2 tablespoon natural Greek yoghurt.
- Grill the fish until brown on both sides
- Meanwhile heat oil in a pan
- Add garlic and cook until fragrant
- Add sweet soy sauce, chili and lime juice
- Mix in the natural peanut butter and water
- Once the peanut butter has dissolved and the mixture thickens take off heat
- Add yoghurt and keep mixing until well combined
- Cut each piece of fish in half and top with sauce – two large pieces of fish should serve 4.
Well I would say this challenged was a SUCCESS. Mr Bball was a fan and devoured the rest for lunch and dinner the next day. I was lucky to sneak a little for my lunch too. Even nicer the next day.
Bring on the next challenge!
My farewell fun yoghurt fact…’Yoghurt can be made by any mammal that produces milk, be it goat, sheep, water buffalo, yak or camel!’*