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Grilled Augusta Dhufish

Grilled Augusta Dhufish

With tomato, vasse asparagus, green herb, paste, olio bello & lemon dressing. Recipe by Dany Angove.

Serves 4

Ingredients

Dressing

  • Olive oil
  • Juice of 1 Lemon
  • sea salt
  • Ground White pepper

Green Paste

  • 1 bunch Sweet Basil chopped
  • 1 bunch Italian Parsley
  • 10 Mint leaves
  • 1 tablespoon baby capers washed
  • 1 anchovy fillet

Dhufish and Salad

  • 4 x 168-180g Dhufish fillets - skinned or scaled
  • 16 Asparagus spears chargrilled
  • Lemon dressing
  • Tomato diced
  • Flesh of 4 Roma tomato
  • 12 leaves of Rocket
  • 16 kalamata olives pitted
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Method

Dressing

  1. Combine lemon juice and salt and pepper.
  2. Whisk in olive oil season set aside.

Green Paste

  1. Morter & pestle all ingredients until a paste is formed, add olive oil to loosen consistency and form a paste
  2. Season and set aside

Dhufish and Salad

  1. Toss tomato, olives, asparagus spears, rocket.
  2. Put onto plate.
  3. Dress with lemon olive oil dressing.
  4. Grill fish on hot plate skin side down until crisp & golden.
  5. Turn when just cooked place on plated salad.
  6. Top a little tspn of green paste.
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