Barbecued whiting with a chilli-nut dressing
SERVES 6 PREP AND COOK TIME 40 MINUTES
50 (250g) vine leaves in brine
6 X 250g whole sand whiting, cleaned, scaled
CHILLI-NUT DRESSING
2 garlic cloves
½ cup (70g) slivered almonds, toasted
1 teaspoon brown sugar ½ teaspoon smoked sweet paprika ½ cup (110g) grilled red capsicum ½ cup (60g) semi-dried tomatoes ¼ cup (50g) bottled sliced jalapenos ¾ cup (180ml) extra virgin olive oil ¼ cup (40g) toasted pine nuts
1 cup flat-leaf parsley leaves
1 CHILLI-NUT DRESSING Combine all dressing ingredients except the pine nuts and parsley in a food processor and blend to a chunky paste.
2 Rinse the vine leaves in a large bowl of cold water.
3 Lay 6-8 overlapping vine leaves into a large rectangle on a clean board. Place the fish on top. Season with a little pepper, then wrap the fish in the vine leaves. Repeat with the remaining fish and leaves.
4 Preheat barbecue with a flat grill over a medium heat. Barbecue the fish for 10 minutes on each side until just cooked through. Serve with the Chilli-Nut Dressing and a scatter of pine nuts and parsley leaves. Not suitable to freeze or microwave.