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1. Pre heat grill
2. Season fish fillet and coat with vegetable oil
3. Place fish onto moderate grill presentation side down first and cook for 4 minutes, turn fish over carefully and cook for a further 3 to 6 minutes to cook fish (this will depend on the thickness of the fillet)


Tomato, Caper and Olive Vinaigrette 1 Portion

1Tb lemon juice
1 tsp Dijon mustard
2Tb extra-virgin olive oil
1 tomato – concasse – brunoise
10g ea Kalamata or other brine-cured black and green olives, pitted and diced
1 tsp baby capers
1 Sprig basil leaves – chiffonade

1. Whisk together lemon juice and mustard
2. Add oil in a slow stream, whisking until emulsified
3. Stir in tomatoes, olives, capers, basil and salt and pepper to taste