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.
1 bunch green asparagus, trimmed (see notes)
2 x 360g King Threadfin fillets, skin off, bones removed
1 tablespoon extra virgin olive oil
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
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.
If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.
Albacore, Bonito, Mackerel, Striped Marlin, Swordfish, Tuna.