Tohutao: Chargrilled Fish with Salsa Verde

Ingredients:

• 2 Garlic cloves
• 2 tbsp Capers
• 2 tbsp Gherkins
• 2 tbsp Chopped anchovies
• Bunch of parsley
• Bunch of mint
• Bunch of basil
• 1 tbsp Dijon mustard
• 3tbsp Vinegar
• 1/3 cup Olive oil
• Pepper and salt
• 2 tbsp Mirin
• 1 Lemon
• 1 Flying fish

Method for Salsa Verde

1. Roughly chop garlic, anchovy, capers, gherkins and place into a bowl. Finely chop mint, parsley,basil and add to bowl.
2. Into a separate bowl add mirin vinegar and mustard and olive oil and combine well and add to herb mix and stir well season well and add juice of half a lemon combine and set aside.

Method for Chargrilled Fish

1. Cut incisions 2cm apart along the length of the fish on both sides drizzle with oil season and cook on a rack over a fire or in a pan 2-3 mins per side or until cooked. Serve with Salsa Verde and a wedge of lemon