Name: Garfish with leek, prosciutto and prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 leek; 12 cooked prawns; 12 garfish, butterflied; 12 slice prosciutto; 1 cup (280g) roasted vegetable pesto; 2 yellow zucchini; 2 green zucchini

Garfish with leek, prosciutto and prawns

Also known as needlefish, thanks to their long jaw, and with their unusual green bones, garfish are not the prettiest of the sea's offerings, but they are delicious.

Serves 4

Cook

50M

Ingredients

1 leek

12 cooked prawns

12 garfish, butterflied

12 slice prosciutto

1 cup (280g) roasted vegetable pesto

2 yellow zucchini

2 green zucchini

Method

1.Cut leek in half lengthways. Cut into 10cm lengths; separate layers. Drop leek into medium saucepan of boiling water; drain. Rinse under cold water; drain.

2.Shell and devein prawns.

3.Flatten garfish with rolling pin. Place fish skin-side down on board; line with pieces of leek, then a slice of prosciutto. Spread each with 1 teaspoon of the pesto; top with a prawn. Starting from head of fish, roll to enclose prawn; secure with toothpick. [Can be made a day ahead to this stage and refrigerated, covered.]

4.Cut zucchini lengthways into 5mm-thick slices. Cook on heated oiled grill plate (or grill or barbecue) until browned and tender. Cover; keep warm.

5.Cook fish on grill plate until cooked through. Serve fish with char-grilled zucchini.