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Whole BBQ Pulled Fish with Buckwheat Wraps, Tabasco Kale Salad, and Yogurt Tartar Sauce

Don’t be intimidated by cooking whole fish this summer. It’s super simple, and the end result is well worth stepping outside of your comfort zone for. Cooking fish whole will always result in a more succulent, tender, and flaky, flavor-filled flesh, making it perfect for your BBQ. Not to mention whole fish is often a lot cheaper and fresher than filleted fish.

Serves 4

for the fish:

1 2½-pound whole fish, cleaned and gutted

1 tablespoon olive oil

salt and pepper

for the buckwheat wraps:

1 cup buckwheat flour

1 cup almond or coconut milk

1 egg

1 sprig thyme, picked

2 tablespoons coconut or olive oil, plus extra for cooking

1 lemon rind

salt and pepper

for the salad:

1 bunch kale, cleaned and chopped

2 tablespoons Tabasco

3 radishes, sliced

3 tablespoons currants

3 tablespoons chopped almonds, toasted

1 head romaine lettuce, cleaned and chopped

3 tablespoons grated Parmesan cheese

2 lemons, juice and rind

4 tablespoons olive oil

for the yogurt tartar sauce:

⅓ cup parsley, chopped

⅓ cup coriander, chopped

1 cup pickles, chopped fine

1 tablespoon capers, chopped

1 cup Greek yogurt

1 tablespoon Dijon mustard

1 lemon, juice and rind

1. Preheat the oven to 350°F.

2. Using a sharp knife, slice 3 1-inch slices on each side down the fillet of the whole fish.

3. Rub the whole fish with olive oil, salt, and pepper, then place on a hot BBQ. Cook on each side for 9 to 10 minutes until flaky but not dry.

4. Take fish off the BBQ and let rest on a serving dish.

5. To make the wrap, combine all of the ingredients and heat a splash of coconut oil in a small skillet over medium heat. Pour enough mixture into the pan to cover in a thin layer, then cook on each side for approximately 1 minute. Repeat with remaining batter.

6. To make the salad, toss kale with Tabasco and bake for 15 minutes, then let cool. Mix remaining ingredients together and serve, dressed with lemon juice and olive oil.

7. To make the sauce, roughly chop parsley, coriander, pickles, and capers and place in a mixing bowl. In the same bowl, add yogurt, Dijon mustard, and lemon juice. Mix and season with salt and pepper.

8. Pile pulled fish and salad on the wrap and drizzle with tartar sauce.