Santorinian Fava with Grouper & Tomato Tartar

INGREDIENTS

For the Fava

• 100g fava

• 50ml water

• 1 white onion

• 10ml vinegar

• 5g salt

For the Tomato Tartar

• 1/2 tomato

• 1 spring onion

• A few chives

• 5g Santorini capers

• 5g kritamo from Tinos

• 1 pinch of salt

• 5ml olive oil

• 2ml white balsamic vinegar

For the Grouper

• 120g grouper fillet

• Olive oil

• Salt

DIRECTIONS

For the Fava

Boil the fava together with the finely chopped white onion, olive oil, and water. Once cooked, transfer to a blender and add the salt and vinegar. Blend until smooth.

For the Tomato Tartare

Dice the tomato and finely chop the spring onion and chives. Place everything in a bowl together with the Santorini capers, kritamo, olive oil, white balsamic vinegar, and a pinch of salt. Mix gently.

For the Grouper

Season the fish with salt and a little olive oil. Grill on the Josper grill for approximately 3 minutes.

To Serve

Place the fava on the plate, top with the tomato tartare, and finish with the grilled grouper on top.

Drizzle with extra virgin olive oil and top with fresh whole parsley leaves.

This recipe comes to us from Sellia at Mia’s Restaurant in Santorini, Greece. To learn more about her and the restaurant, check out this week’s blog & podcast episode!

Please note that all guests who visit and dine at MIA’S also have the opportunity to purchase some of the ingredients used in our dishes, such as the fava beans.