4 thick blue-eye fillets (1.2kg) – some people call blue-eye a cod; it’s not, and they're idiots
2 tablespoons soy sauce
Grilled corn salsa
2 corn cobs (800g), silk and husks removed
250g cherry tomatoes, halved
1 small red onion (100g), sliced thinly
1 fresh small red thai chilli, sliced thinly
2 medium avocados (500g), chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup (80ml) lime juice
1 tablespoon olive oil
1. Brush fish with soy; cook on heated lightly oiled grill plate until cooked through. Serve it up with the salsa.
Grilled corn salsaCook corn on heated oiled grill plate until browned and just tender; cool 10 minutes. Go on, have a beer while you wait. Grab a sharp knife and run it down the corn removing the kernels from the cob; mix it in a medium bowl with rest of the ingredients. Hey salsa!
Less is moreJust as lying about size is the cardinal sin of catching fish, overcooking is a criminal act when it comes to eating it. Fish flesh is a beautifully delicate thing that needs only a short cooking time to reach its best, and once there it doesn't take long for it to begin the downhill slide to kitchen sponge. Try cooking fillets most of the way through, leaving them just the slightest bit underdone in the middle. The residual heat will finish them off perfectly.
De Bortoli Gulf Station Pinot Noir RoséEveryone drinks white with fish so why not try pink. Soft scents of rose petals and red cherries lead to a crisply dry finish.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Stuart Scott