Turkish cuisine · Fish & Seafood

Grilled Bonito

Thick bonito steaks off the grill, seasoned only with coarse salt and olive oil, served with arugula and red onions.

Ingredients · for 4 servings

• 1.2 kg bonito (4 steaks, about 3 cm thick)
• 2 tbsp coarse sea salt
• 5 tbsp olive oil
• 2 organic lemons
• 100 g arugula
• 2 red onions
• 1 tsp sumac
• 1/2 bunch parsley

Instructions

1. Cut the bonito into 4 steaks about 3 cm thick, rinse in cold water, pat very dry, and rub both sides with the coarse sea salt; let stand uncovered at room temperature for 20 min.
2. Prepare the charcoal grill so the coals are glowing through with a white ash layer – the grate must be hot, or the fish will stick.
3. Pat the steaks dry, brush with 3 tbsp olive oil, and additionally rub the grate with an oiled onion half.
4. Grill the steaks 4–5 min. per side, turning only once they release from the grate on their own; they are done when the flesh near the center bone just turns opaque.
5. Cut the red onions into fine half-rings, massage with sumac and a little salt by hand, and mix with the chopped parsley and the arugula.
6. Arrange the steaks on the salad bed, drizzle with the remaining olive oil, and serve immediately with lemon wedges.