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Grilled fish with Turkish pumpkin mash


  • Boil or steam the pumpkin until tender. Drain well and coarsely mash. Then return to the pot, cover and set aside.
  • Lightly oil a ridged grill (or BBQ) and grill 4 lemon halves, cut side down.
  • As the lemons start to caramelise, add the fish and cook, squeezing with lemon juice as you do so.
  • When the fish is almost ready, add 2 tbsp chopped parsley with the paprika, turmeric, ground cumin, harissa, honey, seasonings, garlic and the juice of ½ lemon to the pumpkin. Mix well, taste for seasoning and mound on individual plates.
  • Place the fish on top of the mash and serve with a caramelised lemon half on the side with a sprinkling of parsley on top.


  • ½-1 butternut pumpkin, peeled, seeded & cubed
  • olive oil spray
  • 3 lemons
  • 4 x 170 gm fish fillets, eg. John Dory
  • 3 tbsp chopped fresh parsley
  • ½ tspn each paprika, turmeric & ground cumin
  • ½ tspn harissa
  • 1 tbsp honey
  • sea salt & freshly ground pepper
  • 1 garlic clove, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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