Kingfish skewers with borlotti bean and celery heart salad

SERVES 4 // PREP TIME 10 MINS // COOK 10 MINS

Kingfish holds up well on the barbecue, and pairs beautifully with a salad of celery hearts and borlotti beans. The fresh beans appear at farmers’ markets and grocers in late summer and early autumn, and need little cooking after podding. Pictured p95.

800 gm skinless kingfish fillet,

cut into 2cm pieces

1 small lemon, very thinly sliced, plus extra slices to serve

1 tbsp olive oil, plus extra for drizzling

BORLOTTI AND CELERY SALAD 200 gm fresh borlotti beans

(about 400gm unpodded) 1 celery heart, thinly sliced,

pale leaves reserved

¼ cup coarsely chopped

flat-leaf parsley

½ lemon, thinly sliced, plus

juice of ½ lemon

1 garlic clove, crushed

60 ml (¼ cup) extra-virgin

olive oil 1 For borlotti and celery salad, add beans to a saucepan of boiling water and cook until tender (5 minutes). Drain, then toss with celery heart and leaves, parsley, lemon slices and juice, garlic and oil, and season to taste.

2 Preheat a barbecue to high. Thread kingfish onto skewers, alternating with lemon slices. Drizzle with oil, season to taste, and grill, turning occasionally, until fish is charred on all sides and almost cooked through (5 minutes).

3 Place skewers on top of salad, season to taste with pepper and serve with extra lemon slices.