Seared Dhufish with Beer Bread and Tomato Chilli Salsa
Serves 4
Time 45 minutes
Ingredients
For the beer bread
2 cups self-raising flour
½ tsp baking powder
½ tsp salt
½ cup beer or lager
For the salsa
2 tbsp extra virgin olive oil
1 red chilli, sliced
½ cup pitted olives, sliced
2 bunches vine cherry tomatoes, sliced
1 bunch spring onion, sliced
1 bunch basil, sliced
4 dhufish fillets, skin on
Method
Mix the flour, baking powder, salt and beer into a large mixing bowl and mix together until dough forms. Allow to rest for 30 minutes. Roll out into a flatbread, and transfer to a hot frypan. Grill with olive oil for 4-5 minutes until golden brown on both sides.
For the salsa, dice and mix together ingredients in a bowl and set aside.
To grill fish, place skin side down in a hot pan with olive oil and cook until skin is crispy. Turn over and cook on the other side for an extra minute or two.