Food
Ed Halmagyi's Pan-roasted toothfish
Preparation time
10 minutes
Cooking time
10 minutes
Serves
4
in aliño colombianos
The clean flavours of the Pan-roasted toothfish and its fragrant aliños seasoning ensure a natural pairing of Mediterranean whites like Vermentino.
Ingredients
For the aliños
2 pasilla chillies, soaked in water
4 long red chillies, seeded
1 red capsicum, seeded
1 green capsicum, seeded
1 red onion, seeded
4 green shallots
8 cloves garlic
6cm piece fresh turmeric
1 tsp ground cumin
1 tbsp red wine vinegar
Sea salt flakes and freshly-ground black pepper
For the toothfish
4 x 130g toothfish fillets
Sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
½ bunch basil leaves
To serve
Cornbread and seared cavalo nero
Recipe by Ed Halmagyi
Photography John Paul Urizar
Styling Michaela Le Compte
Method
1. Preheat oven to 210ºC. Combine the chillies, capsicums, onion, shallots, garlic and turmeric, then pass through the coarse blade of a mincer. Add the cumin and vinegar, then season with salt and pepper.
2. Season the fish generously with salt and pepper. Heat the oil in a heavy skillet, then add the fish. Scatter the basil leaves over, then transfer to the oven and bake for 8 minutes. Serve with the salsa, cornbread and cavalo nero.
Wine Match
Vermentino