Name: Blue-eye trevalla with tomato caper salsa
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 200 gram blue-eye trevalla fillets; 2 teaspoon olive oil; 1 medium brown onion, finely chopped; 2 clove garlic, crushed; 4 medium tomatoes, peeled, seeded and coarsely chopped; 4 drained anchovy fillets, finely chopped; 1 tablespoon drained capers, rinsed; 1 teaspoon white sugar; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

4 200 gram blue-eye trevalla fillets

2 teaspoon olive oil

1 medium brown onion, finely chopped

2 clove garlic, crushed

4 medium tomatoes, peeled, seeded and coarsely chopped

4 drained anchovy fillets, finely chopped

1 tablespoon drained capers, rinsed

1 teaspoon white sugar

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.On a heated oiled barbecue flat plate, cook fish 4 minutes each side or until cooked as desired.

2.Meanwhile, in a small saucepan, heat oil over high; cook onion and garlic, stirring, until onion softens. Add tomato; cook, stirring, 1 minute. Remove from heat; stir in anchovy, capers, sugar and parsley.

3.Serve fish with salsa and, if you like, lemon wedges.

You can use any firm white fish fillets in this recipe.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%