For the dressing
- 10 large mint leaves
- 15 large fresh basil leaves
- ¼ cup parsley
- 3 sage leaves, fresh
- 1 dsp. rosemary leaves
- 2 tbsps. capers in vinegar, drained
- 1 dsp. fresh oregano leaves, or 1 tsp dried oregano
- 1 small red onion, peeled
- 1 tbsp. red wine vinegar
- 1 ½ tbsp. lemon juice
- Zest of 1 lemon
- 1/4 cup olive oil
- Salt and freshly cracked pepper
To prepare the dressing, place all the herbs, red onion, and capers into a food processor and finely grind everything together. Transfer the mix to a Premier Rubbermaid container and add the vinegar, lemon juice and olive oil and mix well. Season with salt and pepper and set aside in the fridge until ready to dress the salad.
Slice the fish into pieces about 5 cm wide and toss with the olive oil and the salt and pepper. Heat the BBQ and grill the fish until just done.
Lay the fish on a platter and pour over the herb dressing. Serve with crusty bread and garden salad.
Add the olives, celery, onion and parsley.
Combine the ingredients for the dressing adding a couple of tablespoons of the seafood cooking liquid. Add this to the salad adjusting the seasoning if necessary and gently toss to mix.
Cover with plastic film set aside in the refrigerator for at least 1/2 an hour for the flavours to come together.