Ingredients
- ½ kg trevally (or another robust fish, like kingfish or kahawai)
- 1-2 fresh limes
- 2 tbsp good-quality olive oil
- Bunch coriander (or parsley/mint if you aren’t a coriander fan)
- Pomegranate (or cherry tomatoes)
- Salt and pepper
This dish is the kind that never reaches the table! Best served handed around while the BBQ is cooking the main event.
Method
- Slice fish into 0.5-centimetre thick bite-size pieces and arrange in single layer on serving plate.
- Zest lime and squeeze juice over fish, leave for 20 minutes in fridge.
- Drizzle with olive oil, salt and pepper to taste.
- Garnish further with plenty of herbs and pomegranate (or chopped cherry tomatoes). You can also like to add fresh chilli or jalapeños for a kick.
- Serve with tortilla chips.
Recipe by Tamar Wells
