Murray Cod with Bonfire Tomato Butter
Serves 4
Ingredients
- 800 g skinless Murray cod fillets, pin-boned
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 1 x 400 g can crushed tomatoes
- 40 g butter
- 3 garlic cloves, crushed
- 300 g green beans
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Pat the fillets dry, portion evenly and season. Heat a heavy pan or barbecue plate over medium-high heat.
2. Cook in oil, presentation-side down first, for 3-4 minutes. Turn and cook for 2-3 minutes more, depending on thickness.
3. Lower the heat and add the sauce with the butter, citrus or other glaze ingredients. Baste for 1 minute without burning the sauce.
4. Rest for 2 minutes. Prepare the listed salad, puree, rice or vegetables and serve the fish immediately.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
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