Dinner ideas

Barbecued kingfish with radicchio, fennel and orange salad

Barbecued kingfish with radicchio, fennel and orange saladAustralian House & Garden



1.To make salad dressing, place extra-virgin olive oil, bay leaf and thyme in a small saucepan and warm over low heat for 5 minutes. Remove from heat and allow to cool, then strain to remove herbs. Add verjuice and a little reserved orange juice, whisk to combine and season. Set aside.
2.Preheat a barbecue to high. Brush radicchio with olive oil and grill until charred. Remove from heat, remove core, then set aside in a bowl.
3.Brush kingfish with olive oil, then season. Grill, skin-side down, on hot barbecue until skin is charred and fillets lift off hotplate easily. Turn over and cook a further 1-2 minutes or until medium. Remove from heat.
4.Finely slice fennel on a mandoline and add to bowl with radicchio. Add dill, orange segments and eschalots; drizzle with dressing and toss well. To serve, arrange salad on a platter with fish (skin-side up) on top.

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