Name: Grilled coral trout with pickled Buddha’s hands
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 coral trout fillets, pin-boned (about 175gm each); 25 ml extra-virgin olive oil; To serve: green salad; Pickled Buddha’s hands; 2 large Buddha’s hands or unwaxed organic lemons (see note); 50 ml lemon juice; 1 tsp caster sugar; 1 fresh bay leaf; Olive oil sauce; ½ tsp white peppercorns; 1 star anise; 1 tbsp each coriander seeds and fennel seeds; 250 ml (1 cup) organic extra-virgin olive oil; 1 garlic clove, halved; ¼ bunch each tarragon, parsley, dill and chives, finely chopped; 1 lemon, finely grated rind and juice only

Grilled coral trout with pickled Buddha’s hands

Australian Gourmet Traveller recipe for grilled coral trout with pickled Buddha’s hands by Paul Wilson from Half Moon.

Serves 4

Prep

15M

Cook

10M

Total

25M

Pristine fish prepared simply is such a culinary pleasure, especially when dressed with our Australian world-class extra-virgin olive oil infused with fragrant herbs. The pickled Buddha’s hands in this recipe should be a welcome addition to your fridge as they have many other uses such as flavouring risotti, stews and roasts. You’ll need to begin this recipe a week ahead.

Ingredients

4 coral trout fillets, pin-boned (about 175gm each)

25 ml extra-virgin olive oil

To serve: green salad

Pickled Buddha’s hands

2 large Buddha’s hands or unwaxed organic lemons (see note)

50 ml lemon juice

1 tsp caster sugar

1 fresh bay leaf

Olive oil sauce

½ tsp white peppercorns

1 star anise

1 tbsp each coriander seeds and fennel seeds

250 ml (1 cup) organic extra-virgin olive oil

1 garlic clove, halved

¼ bunch each tarragon, parsley, dill and chives, finely chopped

1 lemon, finely grated rind and juice only

Method

Main

1.For pickled Buddha’s hands, slice Buddha’s hands very thinly and transfer to a bowl, add remaining ingredients, 25gm sea salt and 50ml water. Scatter over a non-reactive tray in a single layer, cover with a damp absorbent cloth and stand at room temperature, turning occasionally, keeping cloth damp, until pickled (1-2 weeks).

2.For olive oil sauce, dry-roast spices in a small frying pan until fragrant (1-2 minutes). Combine extra-virgin olive oil with spices and garlic, refrigerate to infuse (6 hours-overnight), pass through a fine sieve, then add herbs, lemon juice and rind and season to taste.

3.Heat a non-stick frying pan or char-grill over high heat. Season fish with sea salt, brush with olive oil and cook skin-side down, applying a little pressure so fish cooks evenly (3-5 minutes), then turn and cook until just cooked through (1-2 minutes). Drain on absorbent paper, transfer to a serving plate, top with pickled Buddha’s hands, then dress with olive oil sauce. Serve with a green salad.