| Char-grilled kingfish with potatoes and peas and parsley and olive salsa. Serves 4
Ingredients 600g kipfler potatoes 500g green peas, podded Olive oil 150g piece of pancetta, cut into 1cm pieces 4 centre-cut kingfish fillets (about 200g each) Parsley and olive salsa ½cup chopped flat-leaf parsley 1 shallot, finely chopped 1 tablespoon drained capers, chopped 40g (¼ cup) kalamata olives, pitted and chopped 1 tablespoon lemon juice 2 tablespoons olive oil Method For parsley and olive salsa, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Cook potatoes in simmering salted water until tender, then drain and, when cool enough to handle, peel and cut into 1cm-thick slices. Cook peas in simmering salted water until tender, then drain and refresh in iced water and drain again. Heat 1 tablespoon olive oil in a large frying pan and cook pancetta over medium heat until brown, then add potatoes and cook, stirring occasionally, for 5 minutes or until potatoes are lightly brown and crisp. Add peas, season to taste and stir gently until peas are heated through. Brush kingfish with olive oil and char-grill on both sides for 2 minutes for medium rare or until cooked to your liking. Divide potato and pea mixture among 4 plates, top with a piece of kingfish and top with a spoonful of the salsa. |
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