Ingredients
| 1 whole butterfish, scaled, gutted | |
| olive oil | |
| lemon slices | |
| 1 bunch fennel fronds | |
| HERB SAUCE | |
| 1 cup parsley | |
| 1 cup mint leaves | |
| ½ cup basil | |
| ½ cup coriander | |
| 1 clove garlic | |
| 3 tablespoons lemon juice | |
| ¾ cup olive oil | |
| salt and pepper to taste |
Freshly speared butterfish is charred over the fire and served with a refreshing, flavour-packed herb dressing. You can’t get any fresher than this.
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Instructions
| 1. | Get the fire burning to a medium heat and place a grill grid above the fire to heat. |
| 2. | Pat the fish dry inside and out, cut slashes into the flesh, rub liberally with olive oil and season well with salt and pepper on both sides making sure to get into the cuts. |
| 3. | Stuff the lemon slices and fennel fronds into the fish cavity. |
| 4. | Carefully spray the grid well with oil then place the fish directly onto the grid – don’t try to move the fish around before it crisps and cooks or you’ll end up breaking the skin. |
| 5. | Once the first side of the fish crisps and is easy to lift (about 10 minutes), carefully turn it over and cook for about another 10 minutes. |
| 6. | Once the fish is cooked through, move it to a serving platter and spoon over the herb sauce. Serve immediately. |
| 7. | HERB SAUCE |
| 8. | Place all the ingredients into a blender and whizz until well blended. |
| 9. | Set aside at room temperature. |
Recipes & food styling Kaelah James / Photography Struan Purdie