Recipe and images by Kathy Paterson
A simple sauce adding some summer sunshine to your barbecued fish fillets.
Serves 4
1 red capsicum, core and seeds removed, roughly chopped
1 shallot, peeled, roughly chopped
2 cloves garlic, peeled
½ tsp smoked paprika, preferably bittersweet
3 tbsp olive oil
4 firm white fish fillets, skin on, bones removed
1–2 knobs butter
Put the capsicum, shallot, garlic, smoked paprika and a little salt in a small food processor or mini prep and process until you have a rough paste.
Heat 1 tablespoon olive oil in a small frying pan or small saucepan over medium-low heat. Add the paste and pan-fry until aromatic and any excess liquid evaporates (about 5 minutes). Stir occasionally and keep an eye out.
Meanwhile, heat a barbecue hot plate over medium heat. Grease well to prevent sticking.
Pat the fish skin dry and using a sharp knife, score each fillet 3–4 times just through the skin. Put skin side down and barbecue for 2 minutes until the skin is beautifully golden. Turn the fillets and dollop with the butter so it melts over each fillet. Barbecue for a further 1–2 minutes, depending on the thickness of your fish fillets.
Stir the remaining olive oil through the sauce and taste for seasoning, adding salt if needed.
Serve the fish with the capsicum sauce and the potatoes and peas (recipe below).
Potatoes & Peas
600g small waxy potatoes, scrubbed and cut in half if on the larger size
1 cup frozen green garden peas
1 tsp ground cumin
2 tbsp lemon juice
1 handful coriander leaves, chopped
Cook the potatoes in lightly salted simmering water for about 15 minutes. Drain and put into a glass or ceramic bowl.
Cook the green peas in boiling salted water until tender. Drain well then add to the potatoes.
Add the cumin and lemon juice and gently toss. Sprinkle over the coriander and serve straightaway.
Tip
For added flavour, toast and grind 1 tsp cumin seeds rather than using already ground cumin.
Fresh peas are fantastic with the potatoes – I like them left raw.