Grilled Albacore With Yogurt-Dill Sauce on a Bed of Arugula
5.0(75)
This is based on a recipe for red mullet from “Classic Turkish Cooking” by Ghillie Basan. Red mullet isn’t so easy to come by in the United States, and albacore works well here. In the authentic Turkish dish, the red mullet is marinated in a mixture of onion juice and lemon juice with bay leaf. This step is optional; it tenderizes the fish and adds terrific flavor, but grilled albacore is nice enough on its own. Dill is the traditional herb for this recipe, but mint is very nice as well.
02Heat a hot charcoal or gas grill, or a grill pan or cast-iron skillet over medium-high heat. If you have not marinated the fish, simply salt and pepper and brush with olive oil. Combine the yogurt, garlic and lemon juice in a bowl. Season to taste with salt and pepper and stir in the dill or mint. Set aside.
03Arrange the arugula on a large serving platter.
04Grill the fish on each side for 2 to 4 minutes, depending on how rare you like it. Brush the unturned side with marinade (or just olive oil) before turning it over. Transfer the fish to the platter, placing the steaks on top of the arugula. Spoon the yogurt sauce over the fish and arugula, and serve.