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Grilled garfish fillets with cucumber, tomato and anchovy salsa

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • Combine tomato, cucumber, onion, capers and anchovy in a bowl and stir in dressing.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bone-dry fino sherry.

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