Bluenose Fillets with Smokey Tomatoes

Name: Bluenose Fillets with Smokey Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 x 200-gram bluenose fillets.; 4 large tomatoes (skinned).; 80ml virgin olive oil.; 2 tablespoons good quality red wine vinegar.

SpotX Wild Foods Recipe from Dorothy Reid
Prep:10 minutes Cook:20 minutes Difficulty:1

Ingrediants:

4 x 200-gram bluenose fillets.
4 large tomatoes (skinned).
80ml virgin olive oil.
2 tablespoons good quality red wine vinegar.

Directions:

Pour boiling water over tomatoes in a bowl.
Leave for a couple of minutes then peel and slice thickly.
Marinate tomatoes in a bowl with olive oil and vinegar.
Season with salt and pepper.
Barbecue on medium-high heat for 2 minutes.
Season fish and drizzle with oil.
Barbecue fish, turning once only, until just cooked.
Rest for 1-2 minutes in a warm place.
Serve with tomatoes, hash browns and peas.

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Bluenose Fillets with Smokey Tomatoes

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Hapuku (groper) bass and Bluenose
These three popular recreational species are quite often incorrectly lumped together, under the heading ‘hapuku’.
When the angler in your household says he is heading out ‘’puka fishing’ he generally means he is targeting all three species. They all live, as a rule, in water 100 metres-plus deep with bass and bluenose in particular being cellar dwellers.
All three have similar eating qualities. Their flesh is firm and white, and as a group of species they are much sought after in the eating stakes.