The Middle Eastern flavours in this dish complement the rich flavour of the Kingfish well. The currants add a surprising sweet note to the salad, which can be made a couple of hours ahead of time.
INGREDIENTS:
4 x 180g pieces Yellowtail Kingfish fillet, skin on, bones removed
Salt flakes and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 rounds Lebanese bread, quartered
Tahini Sauce
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon crushed garlic
Parsley Salad
¾ cup roughly chopped flat-leaf parsley
⅓ cup pine nuts, toasted (see notes)
¼ cup currants, soaked in hot water for 10 minutes, drained and dried
3 golden shallots, finely sliced
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
METHOD:
Make Tahini Sauce: combine all ingredients with 2 tablespoons of cold water and mix well; the tahini will become very thick when the water is first added, continue stirring and it will thin out; add more water if necessary, a little at a time, until it becomes the consistency of pouring cream.
Make Parsley Salad: combine all ingredients and mix well.
Heat a barbecue or char-grill plate.
Cut several slashes into the skin of the fish, sprinkle with salt and pepper and brush well with olive oil. Cook, skin-side down, for 2-3 minutes on one side, then turn and cook for a further minute or 2, until opaque and flesh flakes easily when tested with a fork.
Divide salad between plates, place fish on top, drizzle with tahini sauce and serve with Lebanese bread.
NOTES:
Toast pine nuts in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
ALTERNATIVE SPECIES:
Mackerel, Mahi Mahi, Morwong, Silver Trevally, Striped Marlin, Swordfish, Tuna.