|Prep time:||10 minutes|
Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot grill until the skin is blistered. Flip the fish, then spoon over some of the dressing. Cook for a minute or two. Lift onto plates (or shallow bowls) and pour over the rest of the dressing. Serve, with the green beans, either hot or at room temperature.
Cook’s tip: Take care not to overcook the fish – it must stay moist to be at its best.
Per serving: 2 102.7KJ, 40.3g protein, 31.9g fat, 9.5g carbs
Wine: Fleur Du Cap Unfi ltered Chardonnay 2005Back