Recipes

Grilled fillets of garfish topped with a salsa of cucumber, capers, tomato and anchovies (Serves 6)

Ingredients: 36 fillets of garfish, pin boned and scaled (approx. 200 g portion per person) 3 blanched, seeded and diced vine-ripened tomatoes 1 large skinned, seeded and diced cucumber 1 large peeled and diced Spanish onion 100 g Sicilan capers 150 g diced anchovies 100 g softened salted butter sea salt and cracked black pepper to taste for seasoning   Cabernet vinaigrette 150 mL grape seed oil 50 mL cabernet vinegar pinch sea salt cracked black pepper to taste 1 tablespoon chopped flat leaf parsley

Method

Whisk together the cabernet vinaigrette ingredients.  Just before cooking the garfish, combine the diced tomato, cucumber, Spanish onion, capers and anchovies in a stainless steel bowl and  gently toss together with the vinaigrette.

To cook garfish, lightly brush with softened butter on both sides and place skin side down on a baking tray. Place under a grill and cook for 2-3 minutes only.

To serve, place fillets in a circle on plate, top with salsa and serve.  Add sea salt and cracked black pepper to taste.