Petuna Ocean Trout With a Mexican street salad and jalapeño vinaigrette

Ingredients

6 x 180g Petuna Ocean Trout™
1 firm, ripe red papaya
3 vine ripened tomatoes
1 small ripe pineapple
1 bunch baby coriander
1/4 bunch mint
rock salt & olive oil

Avocado Lassi
2 ripe avocados
1/3 cup of yoghurt
1/3 cup of milk
2 tbs of sugar

Vinaigrette
125ml olive oil
10ml rice vinegar
20g Jalapeno’s chopped fine
25g garlic cloves, crushed
1 tbs finely chopped fresh coriander
3 tsp sumac
3 small red radishes, thinly sliced
salt & ground black pepper

Methods

Combine olive oil, vinegar, chilli, garlic, radishes, peppers, sumac and coriander in a small bowl. Whisk well. Taste and season with salt and pepper. Set aside.

For the Avocado Lassi blend the avocados, yoghurt, milk and sugar in a  blender. Place in a cream gun ready to garnish dish.

Heat the barbecue grill plate on high and sprinkle with salt. Apply a drizzle of oil over the salt. Once the oil begins to smoke turn the heat down to medium.

Grill the Ocean Trout fillet with the presentation side on the grill first. Continue grilling until the white line has risen one third of the way through the fillet. Turn the fillet over.

Cut the papaya, tomato and pineapple into thin long wedges. Tear the mint and add it to the fruit. Toss with the vinaigrette.

 

To Serve

Assemble with the fruit on the bottom of a plate, fish on top. Garnish with a bit of Avocado Lassi and coriander. Run the dressing around the plate.

Recipe: Peter Kuruvita