Tasty late summer fruit cooking - recipes from 10 Greek Street

It's the end of summer, and with it arguably some of the best produce: intensely sweet fruits like peaches and greengages, which can be incorporated in our tasty cuisine. Accompanied by fatty and rich meat or fish, the flavor of the fruit comes alive and becomes the star of the show. These dishes are to be enjoyed enjoying the last summer heat, with a glass of wine and in the company of friends and family.

Mackerel, Reine-Claude and coleslaw (top photo)

Preparation 15 minRefrigeration 1h+Cooking 15minFor 4 people

For the fish4 150g mackerel fillets or 8 smaller ones3 tbsp sunflower oil, plus a little for the greengage plums 1½ teaspoon lightly crushed fennel seeds ¾ teaspoon crushed chilli flakes ¾ teaspoon black cumin seeds 2 cloves of garlic, peeled and chopped Salt and black pepper 4 greengages 1 chilli seeded and diced ½ fennel bulb, trimmed and finely chopped 100 ml buttermilk Juice of ½ lemon 1 bunch dill, chopped A few sprigs of parsley, chopped

Put the fish fillets on a baking sheet, pour the oil over it, then sprinkle with spices, garlic, half a teaspoon of salt and a pinch of ground black pepper. Toss to coat, then refrigerate for one to two hours.

Turn the grill to high (or fire up the barbecue). Meanwhile, put all the ingredients for the coleslaw and half a teaspoon of salt in a bowl, mix, then adjust the seasoning to taste and set aside.

Cut the queens-claudes in half and lightly oil them. Grill cut side up (or barbecue cut side down) for three or four minutes, until softened and lightly charred, then remove and set aside. /p>

Grill the mackerel skin side up (or barbecue it skin side down) for two minutes, then flip and cook for one minute only on the flesh side. Squeeze some lemon over the fish, then transfer to four plates. Serve each serving with two greengage halves and a pile of coleslaw.

The Guardian aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; United States.

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