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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Chargrilled cuttlefish, garlic and parsley


You'll need

1 kg cleaned cuttlefish   Refrito de sidra 100 ml extra-virgin olive oil 20 ml cider vinegar 1 garlic clove ½ cup (firmly packed) flat-leaf parsley (about ½ bunch), coarsely chopped

Method

  • 01
  • For refrito de sidra, process oil, vinegar and garlic in a food processor until smooth. Add parsley, pulse to combine, and season to taste.
  • 02
  • Preheat a barbecue or chargrill over high heat. Cut cuttlefish into 10cm pieces, and quarter tentacles. Rub half the refrito over cuttlefish and cook in batches until golden and just cooked through (2 minutes each side). Transfer to a bowl with remaining refrito, season to taste and serve immediately.

A refrito is a basic vinaigrette used in the Basque country to dress seafood that has been chargrilled. In Getaria, a town on the northern coast of Spain, a number of seafood restaurants have outdoor wood-fired barbecues. In summer, the chefs cook outside on these grills, repeatedly basting the seafood with refrito. For the best flavour, the cuttlefish should be grilled over a wood-fired barbecue but a gas barbecue will suffice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A dry white with a touch of phenolic grip and acidity, such as the 2006 Castro Martin Albariño, Rias Baixas, Spain. You could also try a good Italian pinot gris.

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