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Oct 19, 2017

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Marinated and Grilled Blue Eye
by Toby Puttock
Magazine Issue: AUS/NZ Issue One
Marinated and Grilled Blue Eye

I learnt the blue-eye dish while living in Italy. It's perfect for those easy afternoons lounging with friends and having a barbecue. It can be eaten immediately or is just as impressive at room temperature.

Two blue eye fillets (180 grams each)
Sprig of dill
80g salt
150g sugar
1 T olive oil
2 t of capers
1 lemon
2 handfuls of rocquette

What to do
Remove any bones from the fish. With a sharp knife make some criss-crossed incisions in the fillet. Take the sugar and salt and rub together. Gently massage this mixture into the fish so it fills the incisions. Repeat for both fillets. Place on a plate, cover with plastic and leave to rest in the fridge for a half-hour. Once rested place the fillets on a pre-heated barbecue and cook for around 2-3 minutes each side. If the fillets are fairly large, you may need to finish them in the oven. For the salad, remove all rind and pith from the lemon so that only the flesh remains. Slice the lemon into 5mm rounds. Take a bowl and combine all the ingredients together and dress with lemon juice and olive oil.

Finally. Place the salad randomly on a plate. Take the fish and break it with your fingers into bite size pieces and scatter over the dressed salad. If the dish is to be transported it would be a good idea to grill the fish and keep it separate from the salad. Also, don't dress the salad until its about to be eaten.

Tools
A barbecue
Mixing bowl for the salad
A knife

Cross References:
Bresaola, Mascarpone and Horseradish Piadina
Frangelico Brownies

Original Source:
Portable Food

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