- Cuisine: Mediterranean
- Serves: 4
- Type: Fish-Salad
- 16 garfish, cleaned
- 1Â½ tbsp sea salt
- 2 tbsp extra-virgin olive oil plus extra for cooking
- 1 lemon, cut in wedges
This recipe is from the August/September 2010 issue of Gourmet Traveller WINE.
Wash garfish and dry with absorbent paper then place in a colander. Sprinkle with sea salt and set aside for 30 minutes.
To make potato salad, place all ingredients in a bowl, season with sea salt and freshly ground black pepper and toss to combine. Divide between serving platters.
Preheat barbecue to medium. Drizzle garfish with oil and grill for 3-4 minutes each side or until charred and cooked through. Arrange on potato salad. Serve immediately with lemon wedges.