Grilled garfish fillets with cucumber, tomato and anchovy salsa

AT A GLANCE

  • Serves 6 people

  • 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 (about 180gm each) garfish fillets, skin on, scaled and pin boned
  • 100 gm butter, softened
01   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.
02   Combine tomato, cucumber, onion, capers and anchovy in a bowl and stir in dressing.
03   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.

Recipe:

STEVE HODGES, FISH FACE

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN

Drinking Suggestion:

BONE-DRY FINO SHERRY.

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