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Ingredients
2 dew fish cutlets
3 spring onions cut into batons
1 red capsicum, julienne
1 yellow capsicum, julienne
1 cup of basil, finely shredded
6 oyster mushrooms
6 Dutch carrots, peeled
1 glass of white wine
200g unsalted butter, cubed
2 tbsp olive oil
Salt and pepper
Method
Baste the dew fish cutlets with olive oil, salt and pepper and cook on the grill section of your BBQ for 5 minutes each side.
Heat a fry pan, add a splash of olive oil and toss in the mushrooms, carrots and spring onions and cook until the mushrooms start to turn soft, then add the carrots and white wine, bring to a boil and simmer for 5 minutes then stir in the capsicums and half the basil.
Bring to a boil again and whisk in the cubed butter until the sauce thickens a little then serve drizzled over the fish cutlets and sprinkled with the rest of the basil.
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