BLUE-EYE TREVALLA WITH CHAR GRILLED BABY GEM LETTUCE

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PREP TIME 10 minutes
COOK TIME 15 minutes
SERVES 4

INGREDIENTS

4 baby gem lettuces, halved

4 portions of blue-eye trevalla

1 jar Pukara chipotle mayonnaise

½ cup pistachios, roughly chopped

Lemon juice, to serve

2 tbsp olive oil

1 tsp salt

METHOD

Step 1 

Heat a ribbed grill pan on high until it starts to smoke slightly. While it’s heating, rub each lettuce half with olive oil and sprinkle with salt. Place the lettuce halves onto the pan, pressing down gently. Grill until they develop a deep char and smoky aroma, then remove and set aside.

Step 2

Rub the trevalla fillets with a bit of oil and salt. Place them in a regular pan over medium-high heat, cooking each side for about 4 minutes. Then, transfer the pan to an oven preheated to 180°C and bake for the remaining cooking time to ensure they’re cooked through and perfectly tender.

Step 3

For plating, arrange the baby gem halves on each plate and drizzle with fresh lemon juice. Spread a generous dollop of chipotle mayo across the charred lettuce, then sprinkle over the chopped pistachios. Place the trevalla fillet alongside the lettuce and serve with an extra lemon wedge for the fish. Enjoy this smoky, nutty, and zesty dish!