Grilled fish with green olive and pistachio

“My best mate’s father was a fisherman and he taught us how to fish,” says Clugston. “On the weekends we’d catch blackfish and snapper in Boambee Creek and I’d take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts.” Prep time 10 mins, cook 15 mins Serves 4 (pictured p99)

60 gm pistachio nuts

4 fillets of firm, white-fleshed fish (about 200gm each), such as trumpeter or blue-eye trevalla, skin on

2 tbsp reserved kelp sediment and oil from kelp oil recipe on p104 (see note)

Wilted silverbeet, to serve Olive sauce 150 gm (1 cup) large green olives in brine, pitted, coarsely chopped, 1½ tbsp brine reserved

1 Preheat oven to 180C. Roast pistachios on an oven tray until golden brown (10-12 minutes). Cool, then coarsely chop.

2 For olive sauce, blend olives with brine in a blender, then gradually add water (up to 150ml) until a pourable purée forms. Strain and heat in a small saucepan before serving. 3 Heat a barbecue or char-grill pan to mediumhigh heat. Brush fish with kelp sediment (see note) and grill skin-side down until golden and crisp (3-4 minutes). Turn and fry until just cooked. 4 Spoon olive sauce onto plates, top with fish, scatter with pistachios and serve with silverbeet. Note If you’re not making the kelp oil, use an anchovy paste to season the fish before grilling: pound 5 anchovy fillets to a paste with a mortar and pestle, then add the juice of ½ a lemon and 50ml of extra-virgin olive oil, and stir to combine.