| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
New Zealand |
Food networ, Food5 |
1 |
Servings |
INGREDIENTS
| 6 |
|
Boneless butterfish fillets |
| 1 |
t |
Dried chilli flakes |
| 110 |
g |
Light brown sugar |
| 2 |
t |
Light soy sauce |
| 4 |
t |
Lemon juice |
| 1/4 |
t |
Finely ground allspice |
| 100 |
g |
Each of mange tout, green |
|
|
beans broad |
|
|
beans and sugar |
|
|
snaps |
INSTRUCTIONS
For the sweet chilli glaze, put all the ingredients in a small pan and
bring to the boil. Cook until the mix starts to thicken and remove
from the heat. Place the fillets, skin side up, on an oiled piece of
foil under a hot grill for 2 minutes on one side. Turn over and grill
for a further minute then brush with the glaze and return until the
glaze just begins to 'burn'. Cooking times will vary with the
thickness of your fillet, try and keep the fish rare in the middle.
Remove from the tray and sit on the beans. For the bean salad,
lightly blanch the beans in separate batches until just cooked, but
still with a crunch. Refresh under cold water and dress with a little
lemon juice, sea salt and extra virgin olive oil. DISCLAIMER(c)
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