Pan cooked fresh Kahawai is delicious served with salsa verde (herb sauce).
Serves: 4. Chef: Paulie Hooton
½ cup Italian parsley, picked
½ cup basil leaf
½ cup mint leaf
¼ cup gherkins
2 garlic cloves
2 lemons, juiced
100ml Lupi olive oil
Sea salt and pepper
Crush the garlic, add parsley, basil, mint, gherkins, capers and juice of 1 lemon into a food processor. Blend until paste forms, add the remaining lemon then slowly add the oil in a steady stream to bind the sauce. Season as required.
700gm fresh kahawai fillets, skinned and boned
1. Season the fillets with sea salt and pepper.
2. Heat a large pan, add olive oil and fish fillets (firstly cook on the side where the skin was) for 3-4 minutes. Turn over with a fish slice and cook for a further minute. Remove from the pan, squeeze with lemon juice and serve with the salsa verde.