Grilled Fish with Citrus Salad

Method

For the fish

• Rinse the butterflied fish under cold water and pat dry with paper towels
• Place the fish on a tray, drizzle generously with olive oil, and sprinkle with salt
• Rub the oil and salt into the skin and flesh for even seasoning
• Preheat your BBQ to medium-high heat and lightly oil the grates to prevent sticking
• Lie the fish skin-side down on the grill
• Place a grill weight or heavy pan on top to ensure even cooking and crisp skin
• Grill for 8–10 minutes, or until the skin is golden and the flesh is cooked through. Avoid flipping to keep the skin intact​

For the citrus salad

• Thinly slice the shallot and place in a bowl
• Peel and segment the lemon, orange, lime, and mandarin, removing any seeds. Add to the bowl ​
• Slice the chillies and chop the parsley, then add them to the citrus mixture
• Drizzle with olive oil, season with salt and pepper, and toss gently to combine
• Transfer the grilled fish to a serving plate ​
• Spoon the citrus salad beside the fish

Finish with a Drizzle

• Drizzle olive oil over the white flesh of the fish to add another layer of flavour Serve immediately