A Fancy Peasant take on Istanbul’s iconic street food, made with grilled local bluefish, bright Mediterranean flavors, and a generous drizzle of our Liquid Gold.
Ingredients:
For the Bluefish:
• 1½ lb bluefish fillet, skin and pin bones removed
• 2 tbsp Fancy Peasant Extra Virgin Olive Oil
• Zest and juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• ½ tsp smoked or sweet paprika
• 1 tsp kosher salt
• Freshly ground black pepper
For the Sumac Onions:
• 1 medium red onion, very thinly sliced
• 1½ tsp sumac
• Juice of ½ lemon
• 1 tbsp Fancy Peasant Extra Virgin Olive Oil
• Pinch of Fancy Peasant Greek Mountain Oregano Salt
• 2 tbsp fresh flat-leaf parsley, chopped
For the Lemon-Garlic Sauce:
• ½ cup Greek yogurt
• 1 tbsp mayonnaise
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1 tbsp Fancy Peasant Extra Virgin Olive Oil
• Pinch of kosher salt
• Pinch of Aleppo pepper, optional
For Assembly:
• 1 large baguette, cut into 4 sandwich-size portions
• 8–12 spicy pickled piparra peppers, drained
• 1 large ripe tomato, thinly sliced
• 1–2 cups shredded romaine or crisp lettuce
• Fresh parsley
• Lemon wedges
• Fancy Peasant Extra Virgin Olive Oil, for finishing
Combine the sliced red onion, sumac, lemon juice, Fancy Peasant Extra Virgin Olive Oil, salt, and parsley. Gently massage together for about 30 seconds, then let sit for 10–15 minutes until slightly softened but still crisp.
Cut the bluefish into four portions. Combine the Fancy Peasant Extra Virgin Olive Oil, lemon zest, cumin, Aleppo pepper, paprika, salt, and black pepper. Lightly rub the mixture over the fish and let sit for about 10 minutes.
Heat a grill or cast-iron pan until very hot. Cook the bluefish for approximately 3–4 minutes on the first side and 2–3 minutes on the second, depending on thickness. Finish with a squeeze of fresh lemon.
Split the baguette portions lengthwise. Brush the cut sides lightly with Fancy Peasant Extra Virgin Olive Oil and toast on the grill or in the pan until golden, crisp, and lightly charred.
Mix the Greek yogurt, mayonnaise, garlic, lemon juice, Fancy Peasant Extra Virgin Olive Oil, salt, and optional Aleppo pepper until combined. Refrigerate until ready to serve.
Spread a thin layer of lemon-garlic sauce over the toasted baguette. Layer with lettuce, tomato, hot bluefish, sumac onions, piparra peppers, and fresh parsley. Finish with a squeeze of lemon and a drizzle of Fancy Peasant Extra Virgin Olive Oil. Serve immediately.
