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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

Difficulty
Medium
Serves
8 as a main course
Special options

This dish can be made with your choice of fish, such as snapper or salmon.

Ingredients

  • 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

Method

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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