Salsa Verde
- Using a mortar and pestle or food processor, finely blend all of the ingredients together. Season with salt and pepper. Set aside in a small serving bowl.
Fish and Salad
- Preheat the grill, setting the burners to medium-high. Oil one side of the grate. Place a barbecue wok on the unoiled side of the grill (see Chef’s tip).
- In a bowl, toss the asparagus with the oil. Season with salt and pepper. Set aside.
- Clean the fish under cold running water and pat very dry. Using the tip of a very sharp knife, make three long diagonal incisions through the skin on both sides of the fish. Season the inside and outside of the fish with salt and pepper. Oil lightly.
- Cook the fish on the oiled side of the grill for 5 to 6 minutes on each side or until the flesh detaches easily from the bones. At the same time, cook the asparagus in the barbecue wok for 3 minutes or until al dente, stirring a few times. Set aside.
- In a bowl, combine the sliced fennel with 2 tbsp of the salsa verde. Season with salt and pepper.
- On a serving dish, arrange the fennel mixture, asparagus and orange slices. Place the fish at the centre of the dish. Serve with the remaining salsa verde.
Chef’s tip
The barbecue wok can be replaced with a large cast iron skillet.