Maltese-style zucchini with grilled garfish

Name: Maltese-style zucchini with grilled garfish
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 garfish, gutted and scaled; sea salt; ¼ lemon; 1 tbsp extra virgin olive oil

Julia Busuttil Nishimura

March 15, 2024

This Maltese-style zucchini goes well alongside grilled fish such as garfish (pictured).William Meppem

easyTime:< 30 minsServes:4

When I was in Malta this time last year, my cousin made me these zucchini. It was my first meal back on the island and they were so rich and comforting. She shared her recipe with me but, after making it here at home, I lamented that it just wasn’t the same as hers. “Even mine doesn’t come out the same every time,” she assured me. It was a real reminder of the joyful imperfectness of home cooking.

I’ve paired the zucchini with garfish. Find whole garfish if you can; they’re a treat. If they’re only available butterflied, grill them skin side down until opaque; they’re too delicate to flip. If not available, substitute with any fish that’s suitable for grilling.

Ingredients

8 garfish, gutted and scaled
sea salt
¼ lemon
1 tbsp extra virgin olive oil

FOR THE ZUCCHINI

extra virgin olive oil for frying and serving, plus 3 tbsp extra
650g Lebanese zucchini, cut into 5mm-thick rounds
500g ripe tomatoes
3 garlic cloves, roughly chopped
sea salt
½ tsp caster sugar
3 sprigs mint or basil
2 tbsp salted capers, rinsed and drained
2 tsp red-wine vinegar

Method

Step 1
For the zucchini, heat enough oil to have a 1cm-high level in a medium-sized frying pan. Over a medium-high heat, fry the zucchini until golden-brown on both sides. You might need to work in batches. Drain and transfer to a bowl.
Step 2
Make a cross in the base of the tomatoes and blanch in boiling water for 1 minute. Refresh in iced water, then slip off the skins and discard. Set aside.
Step 3
Warm the 3 extra tablespoons of oil in a frying pan over a low-medium heat. Add the garlic and, when it’s fragrant but not coloured, use your hands to squeeze in the ripe tomatoes. Add a good pinch of sea salt, the sugar and the mint or basil. Cook, stirring often, until it is a very thick sauce (about 8 to 10 minutes).
Step 4
Add the capers and vinegar, check for seasoning, then add the zucchini. Toss to coat and transfer to a serving bowl. Drizzle with a little olive oil and set aside.
Step 5
For the fish, preheat a grill or grill pan over a high heat. Season the fish inside and out with sea salt and rub the lemon inside. Drizzle with the 1 tablespoon of oil and grill for 2-3 minutes each side or until cooked. Serve with the zucchini.