PICKLED FISH WITH BARBECUED EGGPLANT & CAPSICUM PANZANELLA - Cuisine Magazine - From New Zealand to
I love a pickled fish salad in the summer – it is so easy and looks and tastes great. This one has a simple marinade and a barbecued version of the classic panz
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Ingredients
- 150ml white or rice wine vinegar
- 1 tablespoon sugar
- juice and zest of 2 lemons
- 500g thick kingfish, trevally or similar skinless fillets
- 2 teaspoons salt
- 3-4 small shallots, finely sliced
- ½ loaf ciabatta bread, thickly sliced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 eggplant
- 2 capsicums, red, orange or yellow
- 1 clove garlic, crushed
- 2 tablespoons capers
- 4 tablespoons extra virgin olive oil
- 20 olives
- 24 cherry or 6 small tomatoes, halved or quartered
- 50g anchovies, drained
- ½ cup fresh basil leaves
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