Bonfire Hapuka on the Bone
Serves 4
Ingredients
- 4 bone-in hapuka steaks, about 250 g each
- 2 tbsp olive oil
- 60 ml Glasseye Creek Bonfire BBQ Sauce
- 2 lemons
- 1 fennel bulb, thinly sliced
- 1/2 cup soft herbs
Method
1. Heat a lidded barbecue to medium-high. Pat the seafood dry, oil lightly and season.
2. Cook cut-side or presentation-side down first for 2-4 minutes, then turn. Close the hood and cook until the flesh is just opaque; crayfish tails take about 8-10 minutes total, paua 45-60 seconds per side, and hapuka steaks 8-12 minutes total.
3. Mix the sauce with butter or oil, garlic and lemon. Brush on only during the final minute so it does not scorch.
4. Rest for 2-3 minutes and serve with charred lemon and the listed herbs or salad.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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