This is a great and super easy one for the BBQ and the Salsa is really versatile as suits All seafood and even Lamb which is great on the Grill also
For this recipe as your fish monger to cut you some Hake about 3inc thick and straight down the back so you get lovely big steaks on the bone.
Simply rub your Hake with some good local rapeseed oil and dust lightly with smoked Paprika and pinch of rock salt, we use Achill island but Malden will also work nicely. Be careful not to over season as the smoked Paprika can be salty.
Place on your ‘white Hot grill’ your going to turn this fish 4 times so you get a nice char on al sides. Remember not to turn to early, when you start thinking of turning it just have another sip of wine and Waite another min. It will take 2-3 min per side
Once cooked on all sides it’s important like with all large cuts of meat to let it rest. Do this by leaving next to the grill with nice large knob of butter melting on it
After few min resting your fish is ready to serve with a good dollop of your salsa and some lovely new season Irish potatoes ( smothered in lots of butter )
For this lovely rich, full-of-flavour salsa verde, chop up all the herbs by hand with sharp knives so not to bruise . Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies. Place in a bowl, add the mustard and lemon then slowly stir in the oil until you have a nice thick salsa.
- 1½-2 cloves garlic
- 2 big handfuls of fresh flat-leaf parsley
- 1 bunch of fresh basil
- 1 handful of fresh mint
- 1 small handful of capers
- 1 small handful of gherkins,l
- 10 quality anchovy fillets
- 1 tablespoon Dijon mustard
- 8 tablespoons rapeseed oil
- Juice of one lemon
- Crack of black pepper