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Grilled New Zealand Butterfish with a Sweet Chilli Glaze
6 lg Boneless butterfish fillets
1 ts Dried chilli flakes
110 g Light brown sugar
2 ts Light soy sauce
4 ts Lemon juice
1/4 ts Finely ground allspice
100 g Each of mange tout; green beans, broad beans and sugar snaps
For the sweet chilli glaze, put all the ingredients in a small pan and
bring to the boil. Cook until the mix starts to thicken and remove
from the heat.
Place the fillets, skin side up, on an oiled piece of foil under a hot
grill for 2 minutes on one side. Turn over and grill for a further
minute then brush with the glaze and return until the glaze just
begins to 'burn'. Cooking times will vary with the thickness of your
fillet, try and keep the fish rare in the middle. Remove from the
tray and sit on the beans.
For the bean salad, lightly blanch the beans in separate batches
until just cooked, but still with a crunch. Refresh under cold water
and dress with a little lemon juice, sea salt and extra virgin olive
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