Grilled mulloway pieces with broad bean, tarragon and tomato
broad bean delight ... grilled mulloway pieces with broad bean. tarragon and tomato Photo: Marco Del Grande
This dish can be made with your choice of fish, such as snapper or salmon.
- 4 mulloway pieces (about 160g each), skin on
- 1 1/2 cups double-peeled broad beans
- 4 tbsp extra virgin olive oil
- 4 ripe tomatoes
- 4 tbsp fresh tarragon leaves
- Salt and pepper
Cut each piece of mulloway into 6 pieces and set aside.
Blanch broad beans in boiling, salted water for 45 seconds, drain and mix in a bowl with 1 tbsp olive oil.
Cut each tomato in half and scoop out entire core, seeds and all. Cut remaining tomato flesh into 1cm-wide fillets and set aside in a bowl with 1 tbsp olive oil.
Mash cooked broad beans with a fork. Mix in tarragon and tomato fillets.
Season with salt and pepper.
Heat remaining olive oil in a wide skillet. Salt skin on each piece of mulloway and fry, skin-side first, for 2 minutes. Turn and fry other side for about 1 minute.
Serve fish on broad beans.
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