Grilled Barracuda with Tahini and Creamy Mashed Potatoes
► by Head Chef Barry Rock of Primo Bar & Bistro
Chef Barry Rock has an ability to let go of the rigid constraints of the kitchen and say, “Let’s try it on a plate.” It’s a cherished philosophy that he embodies in his cooking and credits to memories of his late grandad sharing pots of food with the neighbourhood.
— Photography Kenneth Theysen
“There was always something to eat,” says Rock as he reminisces about his grandfather pulling together okra, spinach and beef to create a meal in one big pot with staple ingredients. “And there was always some wondering about what you would find at the bottom of the pot.”
The components for these shared meals came from the inspiration of whatever was in the cupboards and from the yields of the kitchen garden—and everything that grew in the garden would eventually find its way into a pot with chicken and rice.
This grilled barracuda recipe from the menu at Primo (you’ll recognise it as the Lebanese Catch of the Day) is a twist on traditional Bajan grilled fish. The flavours draw from the classic herbaceous seasoning you’d expect from the local cuisine with inspiration taken from the Mediterranean. “It’s the perfect combination of local ingredients and a little bit of chef flair,” says Rock while explaining his choice to share this recipe. It also showcases exactly what you’ll find at Primo during dinner service: a Mediterranean-inspired menu that showcases fresh produce and herbs you’ll find around the island. Herbs and produce that would have at one point grown in Rock’s grandad’s kitchen garden.
Grilled Barracuda with Tahini and Creamy Mashed Potatoes
Serves 2
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Ingredients
Barracuda
4 oz olive oil
4 oz black sesame seeds
4 oz white sesame seeds
6 oz chives
2 oz parsley
1 oz garlic, roasted
2 6-oz barracuda fillets
Salt
Pepper
Mashed Potatoes
1 lb russet potatoes, peeled and cubed
2 tbsp butter
6 oz chives, chopped
½ cup milk, warmed
Salt
Sautéed Vegetable Medley
1 oz olive oil
2 oz pumpkin, peeled and diced
2 oz zucchini, diced
2 oz red pepper, diced
2 oz onion, diced
Tahini
6 oz olive oil
10 oz sesame seeds
4 oz parsley
4 oz basil
Salt
Pepper
Barracuda
Blend the olive oil, black sesame seeds and white sesame seeds for three minutes in a blender or with an immersion blender.
Add the chives, parsley and roasted garlic to the mixture. Blend until combined and season the mixture with salt and pepper to taste.
Add the barracuda fillets and the herb and oil mixture to a glass or ceramic baking dish and let marinade for 30 minutes at room temperature.
Grill the barracuda fillets on medium heat for three minutes on each side.
Mashed Potatoes
Cover the potatoes with water in a saucepan and bring to a boil. Simmer on medium heat until the potatoes are tender (about 10-12 minutes).
Drain the potatoes and mash them with a potato masher until smooth. Mix in the butter and chives. Once well-combined, mix in the heated milk. Add salt to taste.
Sautéed Vegetable Medley
In a medium pan, sauté the vegetables in olive oil until tender.
Season with salt and pepper to taste.
Tahini
Blend the olive oil, sesame seeds, parsley and basil in a blender or with an immersion blender until smooth.
Season the mixture with salt and pepper to taste.
To Serve
Spread a generous dollop of tahini on each of your serving plates.
Serve 5 oz of mashed potatoes and 4 oz of the vegetable medley on each plate.
Lay one barracuda fillet on top of the mashed potatoes and sautéed vegetables.
TIPS
Rock’s number-one secret to this dish is fresh fish and quality ingredients. “Go to the market, spend a little time there, and build relationships with your fishermen,” Rock says. “You’ll get all the fresh fish, every single time.”
You can try switching out barracuda for another fish of your choice. Rock says he’s tried the recipe with red snapper and mahi-mahi. “Let’s try kingfish. Let’s try red snapper. Let’s try swordfish,” Rock says. “Whatever you can come up with, have fun with it.”
Garnish your dish to suit your taste. Rock enjoys a little something sweet with the dish so he’ll reach for a chutney, but he believes anything can be made a garnish if you like the taste. “Once you can think of it, you can use it as a garnish,” Rock encourages.
