Seared Bonito Fillet

• 1 bonito fillet, about 800 g–1 kg (1 lb

Preheat a chargrill plate over high heat and rub with an oiled cloth.

Place the bonito on a board and cut down either side of the pin bone to make back quarter and belly quarter fillets. Discard the bones. Place the fillets on a tray, skin side up, rub the skin with the olive oil and season with the salt.

Rub a separate tray with olive oil and, using a microplane, grate the oran