Grilled Fish, Jersey Benne Potatoes, Olives and Gazpacho Sauce

Listener 31/1/2009

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Serves 4

This gazpacho can also be served as a chilled soup.

Heat the grill and brush the fish with the melted butter. Cook for 3 minutes, then turn the fish over and season with salt. Cook for another 3 minutes, depending on the thickness of the fillet. Remove the fish to a plate, squeeze lemon juice(from 1 lemon) over it and keep it warm.
Put the potatoes into a deep saucepan, cover with hot water, then bring to a trembling simmer. Once they're cooked, drain, then leave until cool enough to handle. Slice the potatoes in half, then put into a bowl with the olives(sliced), olive oil, vinegar and chives(chopped).
Toss gently, then season to taste with salt and pepper. Place a mound of potatoes in the centre of each serving plate and surround with spoonfuls of sauce. Top the potatoes with the cooked fish.
Gazpacho sauce: Mix the tomatoes(very ripe, chopped), onion(chopped), garlic(chopped), capsicum(chopped), cucumber(15cm piece- peeled and seeded), juice of 1 lemon, vinegar, herbs and spices in a blender until extremely smooth, then season to taste with more salt and pepper if necessary. Keep the sauce at room temperature or chill until required.

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