I love simplicity and this recipe oozes simple for the family table. You can use any variety of fish of firm white fish. Grilled fish for the family table is all about the freshest of fish and it’s flavour.
You can use one type or several types of fish in one time. This will let you experience new flavours and you may even find a fish you fall in love with that you haven’t tried before.
All this needs is a sprinkling of parsley, lemon and olive oil + seasoning.
In Winter this is great with a mash and grilled vegetables.
In Summer it will be brilliant with warm crusty bread and a crisp salad.
You could add a little of our Roasted Garlic Mayonnaise to the side too!
Grilled Fish for the Family Table
- 2 kumara
- 50 g butter diced
- 3 courgettes
- sea salt and pepper
- 600 g mixed fish fillets
- plain flour
- 1 garlic clove
- chopped flat leaf parsley
- olive oil or avocado oil
Bring a pan of water to the boil.
Whilst your water is heating, peel the kumara and chop into diced pieces.
Salt your boiling water and add in the kumara.
Cook for 15 minutes (or until tender), drain and return to the hot pan. Mash the kumara and add in diced butter - allow to melt into the kumara mash and set aside with the lid on to keep warm.
Slice the courgettes into circles. Heat a couple of Tbs of oil in a steel frypan and add in the courgette slices. Allow to colour golden on one side before turning and carmelising the other side. Dust with a little sea salt. Set aside.
Heat up your BBQ or grill plate on the stove. Take a platter for serving and rub the platter with a cut garlic clove and sprinkle with chopped parsley. Take your fish fillets and pat dry with paper towel. Dust with flour and shake so that the flour is only delicately covering the fish.
Grill the seafood on a medium heat until cooked through (the times will depend on which fish you are using - ie. trevally is a thicker fillet so will take a little longer to cook through than terakihi. Once cooked remove to the serving plate and drizzle with extra virgin olive oil or avocado oil. Sprinkle with more parsley and crack sea salt and pepper on the top. Serve with lemon wedges.