Bar Rochford’s garfish with sauce chien and habanero

1.To butterfly garfish, turn them on their back and cut through the bones along the spine on either sides, trying not to pierce the skin. With kitchen scissors, snip the spine at both the tail and where it connects to the head. Lift the backbone and cut between the bones and the skin, then lift the backbone away cleanly. Gently remove rib bones by sliding your knife under the bones and cutting outwards. Finally, remove the pin-bones with tweezers.

2.For sauce chien, combine ingredients in a bowl and season to taste.

3.Toss lime juice and garlic in a bowl to coat.

4.Heat a barbecue or char-grill pan to high. Brush lime mixture onto the garfish flesh and marinate for 5 minutes, then oil and season the skin and grill, skin-side down until nicely charred (1 minute). Turn and grill until just barely cooked (1 minute). Serve with sauce chien, habanero and grilled lime cheeks.