Ingredients
- 50ml extra virgin olive oil, divided into 2 x 25ml
- 100g red onion, roughly sliced
- 12 whole black pitted Kalamata olives
- 100ml white wine
- 10-12 cloves roasted garlic (skin on)
- 400g tin whole peeled tomatoes
- 12 caperberries
- salt and pepper to taste
- ½ cauliflower, cut into small pieces & blanched
- ½ cup flour
- 1 egg, lightly beaten
- breadcrumbs mixed with ½ tsp turmeric (for a touch of colour)
- ¼ cup sunflower oil
- 180g (per person) tuna, kingfish or broadbill swordfish
- 1 tbsp flat leaf parsley, chopped
- sage leaves for garnish
Anchovy Butter
- 60g butter, lightly softened
- 20g anchovy, chopped
- 10g chives, finely chopped
Cooking instructions
- Heat up a pan, add 25ml olive oil and onion and gently sweat. Add the olives, white wine, garlic cloves and tomato. Bring to the boil, then reduce and simmer gently for a few minutes. Add the capers and seasoning and place to the side, keeping warm.
- Dust the blanched cauliflower with flour, dip in egg then coat with the breadcrumbs. Heat a pan, add the sunflower oil then add the cauliflower and brown until crispy. Remove from pan and drain.
- Heat the bbq hotplate until hot. Rub the fish with the rest of the olive oil, season and bbq for 3-4 minutes approximately on both sides depending on what fish is used and its thickness.
- To serve, place some sauce in a deep plate. Add the fish, top with the butter and place the cauliflower around the fish. Garnish with parsley and a sprinkle of sage.
Anchovy butter
- Blend the ingredients together and roll into a log with clingfilm. Chill until required.
This recipe serves 4 people.
Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: John Campbell, Chef, Auckland Seafood School
