Charcoal-Grilled Late Summer Vegetables with Fresh Fish and Whipped Ibérico Jamón

Serves 4 | Prep 25m | Cook 30m

A celebration of late summer produce, this dish balances smoky charcoal-grilled vegetables marinated in sweet Moscatel vinegar with perfectly grilled fish, finished with a luxurious whipped Ibérico jamón crema. The combination of freshness, smokiness, and umami makes it an elegant yet rustic plate, ideal for seasonal menus.

Ingredients

For the vegetables
- 2 yellow courgettes, quartered lengthways
- 2 green courgettes, quartered lengthways
- 2 red peppers
- 2 large tomatoes, halved
- 2 medium onions, quartered
- 2 aubergines, quartered
- 4 tbsp O-Med Arbequina olive oil
- 2 tbsp sweet Moscatel vinegar
- O-Med Flor de sal, to taste
- 1–2 tsp Salsa Ruda La Chipotlera
For the fish
- 4 portions firm-fleshed fish, approx. 160g each
- Olive oil, for brushing
- Sea salt and black pepper
For the whipped Ibérico jamón crema
- 150g finely diced Ibérico jamón
- 200ml whipped ibérico cream
- 1 tbsp extra virgin olive oil

Method

Preheat a charcoal grill until very hot.
Place the quartered courgettes, peppers, tomatoes, onions, and aubergines directly over the coals. Grill until charred and softened, turning occasionally.
Peel and tear the peppers and onions into strips. Place all the grilled vegetables into a large bowl and marinate with arbequina olive oil, Moscatel vinegar, flor de sal, and a splash of Salsa Ruda. Set aside to absorb the flavours.
Brush the fish portions with a little olive oil, season with salt and pepper, and grill over charcoal until just medium – the flesh should be opaque but still moist.
Spread generously with whipped Ibérico jamón crema and allow to rest for 2–3 minutes.
Serve the fish alongside the marinated vegetables, finishing with an extra drizzle of Salsa Ruda if desired.

Chefs Notes

The key to this dish is the Salsa Ruda – it elevates the grilled vegetables with subtle heat, smokiness and depth, making it the most distinctive element of the recipe.

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