Recipe

Barbecued kingfish with radicchio, fennel and orange salad

Apr 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Barbecued kingfish with radicchio, fennel and orange salad
  • 150 millilitre extra-virgin olive oil
  • 1 bay leaf
  • 5 sprigs thyme
  • 1/4 cup (60ml) verjuice
  • 1 head radicchio, trimmed, quartered
  • olive oil, for brushing
  • 4 160 g kingfish fillets, skin on
  • 1 medium fennel, trimmed
  • 1 cup dill
  • 3 oranges, segmented, juice reserved
  • 3 eschalots, peeled and finely sliced

Method

Barbecued kingfish with radicchio, fennel and orange salad
  • 1
    To make salad dressing, place extra-virgin olive oil, bay leaf and thyme in a small saucepan and warm over low heat for 5 minutes. Remove from heat and allow to cool, then strain to remove herbs. Add verjuice and a little reserved orange juice, whisk to combine and season. Set aside.
  • 2
    Preheat a barbecue to high. Brush radicchio with olive oil and grill until charred. Remove from heat, remove core, then set aside in a bowl.
  • 3
    Brush kingfish with olive oil, then season. Grill, skin-side down, on hot barbecue until skin is charred and fillets lift off hotplate easily. Turn over and cook a further 1-2 minutes or until medium. Remove from heat.
  • 4
    Finely slice fennel on a mandoline and add to bowl with radicchio. Add dill, orange segments and eschalots; drizzle with dressing and toss well. To serve, arrange salad on a platter with fish (skin-side up) on top.

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