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Kingfish with fennel and lime salt

Australian Gourmet Traveller recipe for kingfish with fennel and lime salt

By Emma Knowles
  • Serves 2
  • 10 mins preparation
  • 2 mins cooking
Kingfish with fennel and lime salt
Kingfish with fennel and lime salt

Ingredients

  • ½ tsp each white peppercorns and fennel seeds, dry-roasted
  • 1 tsp finely grated lime rind
  • 200 gm piece of kingfish fillet, thinly sliced
  • To garnish: micro-herbs
Cucumber dressing
  • 1 tbsp finely chopped Spanish onion
  • 2 tsp lime juice
  • 25 ml extra-virgin olive oil
  • ½ small Lebanese cucumber, seeds removed, finely chopped

Method

Main
  • 1
    For dressing, combine onion and lime juice and stand for 5 minutes or until onion turns pink, add oil and cucumber, stir and set aside.
  • 2
    Combine spices in a mortar and, using a pestle, coarsely crush, then add lime rind and 2 tsp sea salt and stir to combine.
  • 3
    Using a 10cm-diameter round cutter as a mould, layer kingfish on plate. Remove mould, spoon over cucumber dressing. Serve scattered with fennel and lime salt and micro-herbs.

Notes

Drink suggestion by Max Allen

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  • Author: Emma Knowles