Grilled Okra with Fennel Seeds and Fresh Oregano


Grilled Okra with Fennel Seeds and Fresh Oregano

Serves 4 as a side dish


File 1875

1 garlic clove
2 tablespoons olive oil, divided, plus more for toasting garlic
1 pound fresh okra
2 teaspoons sea salt
1 tablespoon fennel seeds
2 teaspoons merken or smoked pimenton plus 1 teaspoon ground coriander
¼ cup parsley
1 tablespoon fresh oregano
Zest of one lemon


  1. Toast the garlic: Slice the garlic lengthwise as thinly as possible, ideally using a mandolin to share it 1/16-inch thick. Place it in your smallest saucepan and cover with enough oil to life the garlic off the bottom of the pan. Cook at a very low simmer, taking care not to let the oil boil or the garlic burn. The garlic will brown slowly, and when toasted, will rise to the surface of the pot. Remove the garlic from the pot and drain it on a paper towel. Reserve the oil to cook the okra or for another use.
  2. Cook the okra: Preheat a grill or cast-iron skillet over medium-high heat until very hot. In a large mixing bowl, toss the okra with 2 teaspoons of olive oil and the sea salt.
  3. Place the okra on the grill or in the skillet and sear for 3 to 4 minutes on each side, until they develop a nice char all over. Return the okra to the bowl and toss gently with the toasted garlic, fennel seeds, merken, parsley and oregano, lemon zest, 1 tablespoon of live oil, and more seas salt to taste.
Recipe courtesy of Sisha Ortuzar, Riverpark