Grilled fish, pickled garlic and mustard slaw

Tamara West

A quick pickle takes the sting out of garlic and adds a point of interest to dinner tonight.

Pickled garlic

4 cloves	Garlic, with skin on (Main)
¼ cup	White wine vinegar
1 tsp	Salt
1 tsp	Caster sugar

Slaw

¼	Red cabbages, thinly shredded
1 Tbsp	Wholegrain mustard
1 Tbsp	Red wine vinegar
1 Tbsp	Olive oil
½ tsp	Salt

Ingredients

400 g	Fish, thick fillet, firm such as kingfish or bluenose warehou (Main)
1 Tbsp	Olive oil
2 Tbsp	Flat leaf (Italian) parsley
2 servings	Baby potatoes, boiled

Directions

1. Blanch garlic cloves in boiling water for 30 seconds then remove to iced water to cool for 1 minute.
2. Peel garlic and slice lengthwise. Place in a small bowl.
3. Dissolve salt and sugar in vinegar. Bring just to the boil then pour over garlic. Cool.
4. Place cabbage in a mixing bowl. Stir mustard, red wine vinegar, olive oil and salt together to make a dressing, and pour over cabbage. Toss gently to combine.
5. Cut fish into 6 even-sized "fingers". Brush lightly with olive oil and place on a hot ribbed grill pan. After 1 minute use a thin metal fish slice to turn the fish fingers over. Cook for another minute until medium-cooked.
6. Toss slaw again with drained garlic and pile on plates. Scatter parsley on top. Arrange fish fingers on slaw. Serve with boiled baby potatoes