Australian_Gourmet_Traveller_2017

Blanched asparagus

makes a no-fuss

accompaniment to this

steak, but you could

toss it on the grill for

a nuttier flavour.

4 zucchini, thinly sliced

lengthways on a mandoline

2 tbsp olive oil, plus extra

for frying

1 cup (firmly packed) mint

1 golden shallot, thinly sliced

on a mandoline

35 gm (¼ cup) pistachio nuts,

coarsely chopped, plus

extra to serve

4 snapper fillets, such as

ruby snapper (about 180gm

each), skin on

CURRANT AND ANCHOVY

DRESSING

2 tbsp currants

80 ml (⅓ cup) extra-virgin

olive oil

2 tbsp baby salted capers,

rinsed and coarsely

chopped

3 anchovy fillets, finely

chopped

1 small garlic clove, crushed

½ tsp dried chilli flakes

Finely grated rind and juice

of ½ lemon, plus lemon

wedges to serve

1 For currant and anchovy

dressing, soak currants in boiling

water for 5 minutes, then drain,

coarsely chop and combine in a

bowl with remaining ingredients

and season to taste.

2 Heat a char-grill pan or

barbecue to high heat. Drizzle

half the zucchini with the 2 tbsp

olive oil, season to taste and

grill in batches until charred on

one side (1 minute). Transfer to

a bowl, cool briefly, then add

mint, shallot, pistachio nuts

and remaining zucchini.

3 Heat a splash of oil in a large

frying pan over high heat, add

snapper skin-side down, top

with baking paper, weight with

a heavy pan, and fry until skin is

browned and crisp (2-3 minutes).

Turn and fry until just cooked

(1 minute). Remove from pan

and rest for a minute.

4 Toss salad with half the

dressing, season and arrange on

plates with snapper. Drizzle with

remaining dressing, scatter with

extra pistachio nuts and serve

with lemon wedges.

Sicilian snapper with zucchini, mint

and pistachio nuts SERVES 4

The key to beautifully crisp skin on the fish is to weight the fish

in the pan with a heavy saucepan – place a sheet of baking paper

on the fillet before placing the saucepan on top.

68 GOURMET TRAVELLER