Boarfish - Pan Seared with Cabbage & Capers

1) Slice 1kg of boneless boarfish fillets against the grain; try to keep them as chunky as possible. (100g+ per portion)

2) Pre-heat your oven to 180C

3) Prepare the marinade:

3 crushed garlic cloves
3 finely chopped lime rinds
5 finely chopped stalks of thyme (only chop the leaves)
½ cup of olive oil
a couple of pinches of salt and pepper

Method: combine all the ingredients and stir together.
Place the boarfish fillets into the marinade and allow to sit for 10 to 15mins.

4) Prepare the red cabbage & caper slaw:

3 tablespoons of aioli or mayonnaise
quarter of a red cabbage
one small carrot
35g of capers
4 sage leaves
½ a white onion
juice of half a lime or lemon

METHOD: Finely slice or grate the red cabbage, carrot, and white onion. Then finely dice the capers and sage leaves – add all the ingredients into a bowl, combine the lime/lemon juice + aioli/mayonnaise to the mixture and stir.

5) Preheat a grill pan without any oil until it is hot then place a tablespoon of olive oil into the hot pan. Place the boarfish onto it and pan sear the boarfish for 2mins on each side.

6) Remove the grill pan with the boarfish in it and place in the oven for 3 mins (no longer than 3 minutes).

7) Serve the boarfish on top of small fried potato wedges + a few steamed green beans (prepared in advance).
Place the red cabbage + caper slaw mix ontop of the fish to garnish.

Complement the meal with a beautiful, crisp cold bottle of Sauvignon Blanc.
 

This article is reproduced with permission of NZ Spearo Magazine 2009 Re-publishing elsewhere is prohibited