Name: Grilled garfish fillets with cucumber, tomato and anchovy salsa
Yield: 6
Ingredients: 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 garfish fillets, skin on, scaled and pin boned (about 180gm each); 100 gm butter, softened

Grilled garfish fillets with cucumber, tomato and anchovy salsa

Australian Gourmet Traveller seafood recipe for grilled garfish fillets with cucumber, tomato and anchovy salsa by Steve Hodges

Ingredients

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 garfish fillets, skin on, scaled and pin boned (about 180gm each)

100 gm butter, softened

Method

Main

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.
Notes

Steve Hodges

Styling by Rodney Dunn

Ingredients

Method

Main

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