Hāpuka is one of my favourite fish to cook with - make sure that when you’re cooking Hāpuka that you treat it like red meat and get it to room temperature first. Today I’m pairing the Hāpuka with dill pickled zucchini, if you’ve planted zucchini like me you’ve probably got a glut of them and trying to think of different ways to use them up. Serve with baby potatoes.
Hapuka
| 500 g | Hapuka fillets, (approx) (Main) |
| 4 slices | Prosciutto (Main) |
| ½ cup | Greek yoghurt, (125 grams) (Main) |
| ½ tsp | Smoked paprika (Main) |
| 1 | Lemon, juice and zest |
Dill pickled zucchini
| 4 | Zucchini (Main) |
| 1 cup | Apple cider vinegar |
| 1 cup | Sugar |
| 1 cup | Water |
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Directions
Hapuka
- Divide the Hāpuka into 4 pieces, wrap each piece tightly in prosciutto and season with salt and pepper.
- Wrap in tin foil and set aside till you're ready to BBQ. BBQ first in the tinfoil then remove after the fish is cooked to your liking (about 8 minutes). Remove the foil and place on the BBQ grill to colour the proscuitto.
- To make the sauce combine the yoghurt, paprika and the lemon zest and juice.
- To serve make a pile of zucchini, place a wedge of hāpuka with a dollop of the sauce alongside and a few baby potatoes too on each plate.
Dill pickled zucchini
- Finely slice the zucchini.
- Add to a saucepan the vinegar, sugar and water, bring to the boil then remove from the heat.
- Pour the pickling liquid over the sliced zucchini.
- Pour the zucchini and liquid into a sterilized jar and keep in the fridge.
- When ready to serve, remove zucchini from liquid and stir through the chopped dill.
