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Ingredients
- 1 Murray cod, 1½-2kg (substitute snapper, salmon or ocean trout)
- ½ cup shelled walnuts, lightly roasted and coarsely chopped
- ½ cup pitted green olives, coarsely chopped
- ¼ cup unsalted shelled pistachios, coarsely chopped
- 1 small red onion, peeled and finely chopped
- 1 small red chilli, seeded and finely chopped
- 2 tbsp finely chopped parsley
- 2 tbsp extra virgin olive oil
- 1 tsp vincotto
- 1 tsp good-quality balsamic vinegar
- 1 lemon, juiced
- Salt and pepper
Method
Prepare and steam fish as in previous recipe. Allow to cool. Remove skin and refrigerate for a few hours. Combine remaining ingredients in large bowl and toss gently. Flake cooked and cooled fish pieces using fork or fingers. Add to salad. Mix gently and season to taste with salt and pepper.
