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Food

Ed Halmagyi's Pan-roasted toothfish

Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

in aliño colombianos

The clean flavours of the Pan-roasted toothfish and its fragrant aliños seasoning ensure a natural pairing of Mediterranean whites like Vermentino

Ingredients

For the aliños

2 pasilla chillies, soaked in water

4 long red chillies, seeded

1 red capsicum, seeded

1 green capsicum, seeded

1 red onion, seeded

4 green shallots

8 cloves garlic

6cm piece fresh turmeric

1 tsp ground cumin

1 tbsp red wine vinegar

Sea salt flakes and freshly-ground black pepper 

For the toothfish

4 x 130g toothfish fillets

Sea salt flakes and freshly-ground black pepper 

¼ cup extra virgin olive oil

½ bunch basil leaves

To serve

Cornbread and seared cavalo nero



Recipe by Ed Halmagyi

Photography John Paul Urizar  

Styling Michaela Le Compte

Method

1. Preheat oven to 210ºC. Combine the chillies, capsicums, onion, shallots, garlic and turmeric, then pass through the coarse blade of a mincer. Add the cumin and vinegar, then season with salt and pepper.

2. Season the fish generously with salt and pepper. Heat the oil in a heavy skillet, then add the fish. Scatter the basil leaves over, then transfer to the oven and bake for 8 minutes. Serve with the salsa, cornbread and cavalo nero.

 

Wine Match

Vermentino

Food
Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

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