Fish Entertaining

Seared Hiramasa kingfish, green sauce and zucchini

Name: Seared Hiramasa kingfish, green sauce and zucchini recipe
Yield: 4
Ingredients: 2 dried chorizo, casings removed, cut into rough long wedges; 4 small zucchini, cut into 5mm-thick lengths; 200g snow peas, trimmed; 4 x 220g Hiramasa kingfish fillets, (skin on), pin-boned; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 100g unsalted butter, chopped; 2 tbs lemon juice; 1/4 cup (30g) pitted Sicilian olives, roughly chopped; Micro red vein sorrel, to serve; 1/2 bunch each coriander & flat-leaf parsley, leaves picked; 1/4 bunch oregano, leaves picked; 2 garlic cloves, crushed; Zest & juice of 1 lime; 2 tsp caster sugar; 2 tbs sherry vinegar; 1/2 tsp chilli flakes (optional); 3/4 cup (180ml) extra virgin olive oil

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by Dominic Smith

Dec 19, 2019

Quick, crispy and flavourful, this meal will become a fast family favourite.

2 dried chorizo, casings removed, cut into rough long wedges
4 small zucchini, cut into 5mm-thick lengths
200g snow peas, trimmed
4 x 220g Hiramasa kingfish fillets, (skin on), pin-boned
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
100g unsalted butter, chopped
2 tbs lemon juice
1/4 cup (30g) pitted Sicilian olives, roughly chopped
Micro red vein sorrel, to serve

Green sauce (makes approx. 1 cup - 250ml)

1/2 bunch each coriander & flat-leaf parsley, leaves picked
1/4 bunch oregano, leaves picked
2 garlic cloves, crushed
Zest & juice of 1 lime
2 tsp caster sugar
2 tbs sherry vinegar
1/2 tsp chilli flakes (optional)
3/4 cup (180ml) extra virgin olive oil

Method

1.

For the green sauce, place all ingredients in a blender and whiz until finely chopped and combined. Season and set aside.
2.

Heat a lightly greased barbecue or chargrill pan to high. In batches, grill the chorizo, turning frequently, for 1-2 minutes until charred all over. Transfer to a large bowl. In batches, grill zucchini for 1-2 minutes, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo. In batches, grill snow peas, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo and set aside.
3.

Place kingfish skin-side up on a large plate. Season the skin liberally with fine salt. Heat oil in a large frypan over medium-high heat. Add kingfish, skin-side down, and cook for 3-4 minutes until the edges of kingfish start to go golden. Scatter chopped butter evenly around the pan and kingfish. When the butter begins to foam turn kingfish over. Spoon some foaming butter over the fish skin and cook for 1-2 minutes until butter takes on a nutty aroma. Remove from the heat and carefully add lemon juice. This will stop the butter from burning. Rest kingfish in the pan with burnt butter until ready to serve.
4.

Add one-quarter of the green sauce to the chorizo mixture. Season and toss to combine. Divide chorizo mixture among plates and top with the kingfish. Spoon over some green sauce, scatter with olives and micro red vein sorrel. Serve with the remaining green sauce.