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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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