If kingfish is unavailable use thick fillets of snapper or terakihi. Verjuice is the juice of green grapes picked when they are very tart. A dash of white wine combined with a little lemon juice is a substitute.
Ingredients
| 250 g | Kingfish, skinned and boned (Main) |
| 2 small | Shallots, diced |
| 2 Tbsp | Verjuice |
| 2 Tbsp | Onion marmalade, balsamic |
| 1 small | Lemon, finely grated rind |
| 1 serving | Basil leaves, to garnish |
| 2 Tbsp | Extra virgin olive oil |
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Directions
- Cut the kingfish into thin slices across the grain and arrange on a serving plate. Cover and refrigerate until ready to serve.
- Place the shallots in a small bowl and cover with the verjuice. Stand for 5 minutes. Combine with the balsamic onion marmalade and lemon rind and season to taste.
- Drizzle the fish with the olive oil and top with the shallot mixture and baby basil leaves.
