Mixed Fish Tartare with Grilled Capsicum and Courgette Julienne

Name: Mixed Fish Tartare with Grilled Capsicum and Courgette Julienne
Yield: Serves 4
Ingredients: 2 tablespoons extra virgin olive oil; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt; 2 red capsicums, grilled and skins removed; 2 medium courgettes; 6 large, fresh basil leaves, shredded; 6–8 fresh mint leaves, shredded; 2 tablespoons lemon juice; 1 spring onion, finely sliced; 1 tablespoon baby capers or use regular-sized ones and roughly chop; 500 g(1 lb) (filleted and skinned weight) fish, bones removed, cut into ½ cm(¼ in) cubes; 1 tablespoon tapenade or olive paste; 1 tablespoon tapenade or olive paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is a good way to use up bits and pieces of fish, as long as they’re really fresh. It’s delicious made with just one type of fish although I used a mixture of snapper, cod and wild sea trout.

Ingredients

500 g(1 lb) (filleted and skinned weight) fish, bones removed, cut into ½ cm(¼

Fish course
Pescatarian
Gluten-free

Method

Mix fish with capers, tapenade, mint, basil, spring onion, lemon juice, salt and pepper. Cover and refrigerate 1 hour.

Trim both ends off courgettes then slice or peel off green skin lengthways. Discard the white core. Lay skin on a board and julienne it. Bring a deep saucepan of salted water to the boil and add courgettes, count to 30