Pan-roasted kingfish with asparagus and cucumber salsa
While the range of cucumbers available have distinct flavours and contrasting degrees of bitterness, they have crispness and freshness in common.
- 4 x 170g Kingfish fillet
- salt and pepper
- 2 Tbsp extra virgin olive oil
- 2 bunch asparagus
- 1 Tbsp avocado oil
- 1 Lebanese cucumber, de-seeded and diced
- 1 red capsicum, diced finely
- ½ red onion, shaved finely
- ¼ bunch Greek basil leaves
- 1 lemon, juiced
- 70g pecorino, shaved
1 Season the Kingfish with salt and pepper then drizzle with a little olive oil. Cook in a frying pan over a medium heat for 2 minutes, then transfer to a moderate oven and roast for 8 minutes, until just cooked.
2 Drizzle the asparagus with avocado oil and cook on a hot griddle for 2 minutes, until lightly blackened.
3 Combine the cucumber, capsicum, onion, basil and lemon juice, then add the remaining olive oil and season with salt and pepper. Serve the fish on asparagus topped with salsa, then dress with shaved pecorino.