King Threadfin is a tropical fish, often caught as bycatch of Barramundi in the Northern Territory. Its moist, firm, flaky flesh sits well alongside the simple flavours of this dish.
INGREDIENTS:
1 bunch green asparagus, trimmed (see notes)
2 x 360g King Threadfin fillets, skin off, bones removed
1 tablespoon extra virgin olive oil
75g butter
Salt flakes and freshly ground black pepper, to taste
1 medium leek, washed well, white part only sliced into thin matchsticks
2 tablespoons dry sherry
Steamed baby potatoes, to serve
METHOD:
Cut asparagus into thin ribbons using a vegetable peeler.
Halve fillets. Heat the olive oil and a quarter of the butter in a frying pan. Sprinkle fish with salt and pepper and cook for 2-4 minutes each side, until flesh flakes easily when tested with a fork. Remove from pan and keep warm.
Wipe out frying pan, then melt remaining butter in the pan. Add leeks and cook over a medium heat until wilted, 3-4 minutes. Add asparagus and cook for a further minute, then add sherry, salt and pepper, stir to combine, increase heat and cook for a further 2 minutes.
Place fish on plates, top with leeks, asparagus and cooking juices and serve with steamed baby potatoes on the side.
NOTES:
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.
ALTERNATIVE SPECIES:
Albacore, Bonito, Mackerel, Striped Marlin, Swordfish, Tuna.