Kingfish with zucchini and coriander salad
Kingfish with zucchini and coriander salad
Serves 2
500g piece kingfish, skin removed
1 lime
3 tablespoons olive oil
sea salt
zucchini and coriander salad
3 tablespoons extra virgin olive oil
1/2 lime, find finely grated, juiced
sea salt
6 baby zucchini, trimmed
1/2 cup coriander leaves
1. Cut the kingfish into eight 1/2cm-thick, about 10cm long
pieces. Place two onto a board, one behind the other and carefully
insert a skewer through the centre. Repeat with remaining
fish.
2. Finely grate the lime rind onto a plate, add the oil and a
sprinkling salt. Add the fish and turn to coat. Allow to marinate
no longer than 5-10 minutes.
3. Preheat char-grill pan over high heat until very hot. Cook the
fish two at a time for 30 seconds. Turn over and cook for 10
seconds then remove to a plate.
4. For the zucchini and coriander salad, combine the oil,
lime rind, lime juice and salt in bottom of a bowl. Thinly slice
the zucchini lengthways and add to the bowl with the coriander.
Toss gently to coat then pile onto the fish to serve.
