Kingfish Salad with Green Olive Dressing


PREP TIME 5 minutes
COOK TIME 5-8 minutes


150g kingfish loin
1 tbsp dijon mustard
3-4 capers
1 anchovy
3 green olives
1 garlic clove
1 small chilli
1 tbsp apple cider vinegar
2 tbsp olive oil

For the salad;
½ a red onion, sliced
8 cherry tomatoes, cut in half
½ cucumber, thinly sliced
10 green beans, par-cooked

To serve;
1 cos lettuce
Pinch of Tasman sea salt


Step 1
Add mustard, capers, anchovy, olives, garlic, chilli, vinegar and half of the olive oil to a jug. Blitz together with a stick blender until it forms a thick dressing.

Step 2
In a pan over medium to high heat, add remaining olive oil and kingfish, skin side down. Cook for 5 minutes before turning and cook the other side for a further 1-2 minutes.

Step 3
To make the salad, combine all ingredients in a bowl and toss through the dressing.

To serve, place cos leaves onto a plate and top with the kingfish. Place salad on the side and sprinkle with a pinch of salt.