This amazingly green, funky salad is a brilliant talking point at a hot summer BBQ thanks to its smokey flavours, crispy bite and unusual concept of cooked lettuce. It's packed full of iron, vitamin C and fibre and pairs perfectly with the delicate flavours and soft textures of white fish whilst just as easily packing its punch against a juicy sirloin steak thanks to its bitter, herbaceous undertones.
This simple summer dessert is a delicious way of making the most of nectarines while they're in season.
Serves 4, 10mins prep, 20-30mins cooking
Skills Level: Easy
Flame grilled fish has to be one of the most mouthwatering dishes around. It smells fabulous, it looks exotic and when perfectly flaking off the bone it is simply to die for. Best of all, however, is how quick, simple and healthy it is.
Any type of fish can be used but I have a particular weakness for whole grilled fish, gutted and left on the bone, as nature intended. To check your fish is fresh, look out for a lovely natural slime, bright, bulging eyes, blood red gills and a smell of the sea.
In this recipe, I simply oiled the fish (I used wild Sea Bass) with extra virgin olive oil and sprinkled it with a generous helping of sea salt.
Remove it from the fridge 30mins before you are ready to barbecue. By bringing it up to room temperature it allows the fish to cook evenly, preventing it from overcooking on the outside whilst still being raw in the centre.
Grill it on a high heat for approximately 8-10 minutes or until it flakes away from the bone and is opaque.
Serve it with some vibrant fresh summer salads with heaps of fresh herbs and a good squeeze of lemon juice.
Cate is a London based freelance chef, food stylist, recipe writer, tester and home economist.