Garfish2limes, halved and thinly sliced12(about 150gm each) garfish For brushing:olive oil1 tspcracked black pepper and chipotle chilli mix, or to taste (see note)To serve:lime wedgesWhite bean salad400 gm canned cannellini beans, drained and rinsed2avocados, peeled and coarsely chopped1small Spanish onion, thinly sliced½ cup (loosely packed) coriander leaves 1 tbspextra-virgin olive oil2limes, zested rind and juice only¼ tsp cracked black pepper and chipotle chilli mix, or to taste (see note)
Heat a chargrill or barbecue grill on high heat. Place lime slices in garfish cavities, brush garfish lightly on both sides with olive oil and season with chilli mix and sea salt. Tie at intervals with cooking twine and cook for 2 minutes on each side or until cooked through.
For white bean salad, combine beans, avocado, onion and coriander in a bowl and stir to combine. Combine oil and lime juice and rind in a separate bowl, season to taste with chilli mix and sea salt and whisk to combine. Drizzle a tablespoon of dressing over salad, cover and refrigerate until needed. To serve, arrange garfish on plates with salad and lime wedges and drizzle over remaining dressing.
Note Cracked black pepper and chipotle chilli
mix is available from the spice section of supermarkets.