Grilled Rudderfish With Maltese Sauce

Grilled Rudderfish With Maltese Sauce

Yield: 4 Servings

1 stephen ceideburg

1 T olive oil

1 lg onion,Chopped

4 cloves garlic,chopped

400 g tomatoes with juice,Peeled

1 T lemon juice

1 salt and pepper,To Taste

2 T capers

1 sm lemon,zest only

1 T finely fresh mint,Chopped

4 serving size pieces

-rudderfish

Good capers are essential to this dish. If possible, visit a deli

whose owners are of Mediterranean extraction and buy bulk capers

which have been packed in salt. Rinse them to remove the salt before

using. If you have to use the more readily available capers bottled

in a vinegar solution, blot them dry of vinegar before using.

In a tablespoon of olive oil. gently fry a large onion, chopped. until

transparent. Add 4 cloves of garlic, crushed or finely chopped, and

cook for a minute or so longer, then add a 400 g tin of peeled

tomatoes. chopped, together with their juice, 1 tablespoon lemon

juice and salt and pepper to taste. Simmer for about 20 minutes, then

add 2 heaped tablespoons of capers, the zest of a small lemon and a

tablespoon of finely chopped fresh mint. Simmer again until the sauce

is thick. Meanwhile heat the grill to very hot, dip 4 serving-size

pieces of rudderfish in olive oil and put them under the grill for

3-5 minutes, turning once if using a conventional grill. You may not

need to turn the fish at all if you have a fan assisted grill.

Spoon the sauce onto warmed plates, add the fish and serve,

preferably with good bread to ensure no sauce is wasted.