BBQ game fish with caperberry, olives & tomato, crispy cauliflower and anchovy butter

Perfect for Kingfish, tuna or broadbill, Chef John Campbell has brought together the Mediterranean flavours of olives, tomato, garlic, capers and anchovies and matched them with crunchy cauliflower to create a combination of flavours to sit alongside your game fish catch of the day.

Chef:  John Campbell.  Serves 4.

  • 50ml Extra virgin olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, peeled and chopped
  • 12 whole black olives, pitted if preferred
  • 100ml white wine
  • 400gm tin whole peeled tomatoes
  • 12 caper berries
  • Salt and freshly ground black pepper
  • 600gm tuna, kingfish or broadbill fillets
  • ½ cauliflower, cut into small pieces
  • Flour, egg and breadcrumbs
  • Sage leaves – for garnish

Anchovy Butter

  • 60gm butter, slightly softened
  • 20gm anchovies, finely chopped
  • 10gm chives, chopped
  • Salt and freshly ground black pepper
  1. To make the anchovy butter: in a bowl mix the butter, anchovies and chives together. Season to taste and set aside.
  2. For the tomato mix: heat a suitable sized pan.  Add the oil and sweat off the roughly sliced red onion and garlic until softened.  Add the olives, and then add the wine and tomato.  Bring to the boil and reduce to a simmer for a few minutes. Add the caper berries and season.
  3. Preheat the BBQ grill.  Rub the fish with olive oil and grill for approximately 3 to 4 minutes on both sides depending on what fish is used.
  4. Blanch the cauliflower in boiling water (that has had a little turmeric added for colour).  Remove from water (approximately 2 minutes), place in iced water, drain and pat dry. Coat the cauliflower in seasoned flour, egg and then breadcrumbs.  Add oil to a pan and shallow fry until golden brown (can add a knob of butter ½ way through cooking to add more colour).  Drain on kitchen paper.

To serve: place the tomato mix in a bowl plate.  Add the fish, top with the anchovy butter and place 3 pieces of cauliflower around the plate. Garnish with sage leaves, olives, caperberries and roasted garlic (optional – see

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