Australian Gourmet Traveller - (03)March 2020 (1)

1 largefish(about1.5kg),

suchaspinksnapper

orredemperor

Oliveoil,forbrushing

SALSAVERDE

3 cups(firmlypacked)

flat-leafparsley,

coarselychopped

21/2 tspcapers,

coarselychopped

2 anchovyfillets,

coarselychopped

1 smallgarlicclove,

finelychopped

1/2 greenchilli(optional),

finelychopped

100 mlextra-virginoliveoil

11/2 tspwhitewinevinegar

3 tsplemonjuice

1 Forsalsaverde,combine
parsley,capers, anchovies,
garlicandchilli. Stirinoil,
vinegarandlemonjuice.
2 Preheata barbecue,
preferablycharcoal,tomedium.
Patfishdrywithpapertowelso
skinis asdryaspossible,then
brushwithoilandseasonto
tastewithseasalt. Grillfish,
turningonce,untilfleshpulls
awayfromtheboneorinternal
temperatureis 50°C when
testedwitha meatthermometer
atthefleshnearestthebone
(10-15minutes).
3 Dressfishwith salsa verde
and serve.

GIACOMOFAVOTTO

CiaoPapi’sgrilledfishwith salsa verde

SERVES4 // PREPTIME 25 MINS// COOK 25 MINS

“EatingthiswayfeelsasmuchItalianasit doescoastal
Australian,”saysGiacomoFavotto.“Ifyou’relucky
enoughtogeta redemperorcaughtbyChrisBolton,
it willchangeyourlife.I alsoliketoservethis witha
side of grilled squash and ricotta salata.”