Grilled snapper with sage potatoes
Chef: Recipe kindly provided by Soul Bar & Bistro, Auckland
Cooking time: 60
- 6 Snapper fillets, each approximately 200g, skin on and scaled
- 1 tsp sumac (optional)
Coriander & Walnut Vinaigrette
- 1½ cups coriander leaves, loosely packed
- ¼ cup mint leaves
- 1 tbspn red chilli, deseeded and finely chopped
- ¼ cup red onion, peeled and finely chopped
- ¾ cup walnuts, toasted and coarsely chopped
- 6 tbsp extra virgin olive oil
- 1½ tbspn freshly squeezed lemon juice
- 1½ tsp pomegranate molasses
- salt and freshly milled black pepper
- ½ cup grapeseed oil
- 900g gourmet potatoes, cooked with skin on, cut in half
- ½ cup sage leaves, loosely packed
Yoghurt Tahini Dressing
- 150ml yoghurt
- 3 tbspn tahini
- 1 clove garlic, peeled and crushed
- Juice of 1 lemon
- 3 dashes Tabasco sauce
- Sea salt and freshly milled white pepper
- To mix the vinaigrette, coarsely chop the coriander and mint and mix with the chilli, red onion and walnuts. In another bowl whisk together the oil, juice and molasses and season to taste.
- To prepare the potatoes, heat the grapeseed oil in a saute pan over a high heat. Add the pre-cooked potatoes and saute for 5-8 minutes. Sprinkle with the sage and cook for a further 3 minutes until the potatoes are golden brown.
- To make the yoghurt dressing, combine all ingredients in a bowl and whisk until smooth. Season to taste.
- To cook the Snapper, season the fillets and grill for approximately 3 minutes on each side (the cooking time will vary depending on thickness of the fillets).
- To serve, combine the coriander and walnut mix with the vinaigrette and season to taste. Place a serving of sage potatoes in the middle of each of six large plates. Arrange the Snapper fillets on top and cover with the coriander and walnut vinaigrette and some yoghurt tahini dressing.
- At Soul they finish the dish by sprinkling it with sumac (a Middle Eastern spice with citrus flavours).
Courtesy Seafood NZ