16 spears asparagus
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
flaky sea salt and freshly ground pepper to taste
8 small vine ripened tomatoes
4 x 180g of Tarakihi fillets
1 tbsp olive oil
. tbsp butter
1 lemon, cut into wedges for garnish
Fogdog Subtle Seafood Seasoning
Preheat barbecue grill, and preheat oven to 180°C.
Peel asparagus stems and break at natural tenderness mark. Mix with first measure of olive oil and garlic and season with salt and pepper. Chargrill the asparagus on the barbecue for 3 minutes until crunchy but cooked.
Season Tarakihi with Subtle Seafood Seasoning both sides
Lay a teflon sheet over the barbecue plate and add second measure of olive oil and butter. Place fish presentation side down on the barbecue. After approximately 4 minutes turn fish over to cook the other side for approximately another 2 minutes.
To serve, place a neat stack of chargrilled asparagus on each plate, top with Tarakihi and garnish with two vine ripened tomatoes, a lemon wedge and a drizzle of olive oil.