Grilled garfish fillets with cucumber, tomato and anchovy salsa
Search for similar recipes...
Serves
6
|
150 ml
|
grapeseed oil
|
|
50 ml
|
cabernet vinegar
|
|
1 tbsp
|
finely chopped flat-leaf parsley
|
|
3
|
vine-ripened tomatoes, peeled, seeds removed and finely diced
|
|
1
|
telegraph cucumber, peeled, seeds removed and finely diced
|
|
1
|
Spanish onion, finely chopped
|
|
100 gm
|
salted baby capers, soaked in cold water and drained
|
|
150 gm
|
anchovy fillets, finely chopped
|
|
24 (about 180gm each)
|
garfish fillets, skin on, scaled and pin boned
|
|
100 gm
|
butter, softened
|
|
1
|
Preheat grill on high heat. Whisk grapeseed oil, vinegar and parsley in a bowl and season to taste with sea salt and ground black pepper.
|
|
2
|
Combine tomato, cucumber, onion, capers and anchovy in a bowl and stir in dressing.
|
|
3
|
Brush garfish fillets on both sides with butter, season and place skin-side down on an oven tray. Grill on a low shelf for 2 minutes. Divide fish between plates, spoon over salsa and serve immediately.
|
Drink Suggestion Bone-dry fino sherry.
RECIPE Steve Hodges, Fish Face
PHOTOGRAPHY William Meppem
STYLING Rodney Dunn