Barbequed Hapuka with Mānuka Honey and Hazelnut Romesco Recipe
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Barbequed Hapuka with Mānuka Honey and Hazelnut Romesco
Barbequed Hapuka with Mānuka Honey and Hazelnut Romesco – Recipe

Native to New Zealand, hapuka is a large fish with a firm, white flesh and a texture like bass. It’s the basis of this dish, which also incorporates local ingredients of wattleseed, lemon myrtle and horopito pepper, and is accompanied by an authentic Spanish Romesco sauce for a rich and rustic flavour hit.

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Ingredients per serve

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What you need

Native to New Zealand, hapuka is a large fish with a firm, white flesh and a texture like bass. It’s the basis of this dish, which also incorporates local ingredients of wattleseed, lemon myrtle and horopito pepper, and is accompanied by an authentic Spanish Romesco sauce for a rich and rustic flavour hit.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Romesco

    • Char capsicum and chillies on a grill pan. Once charred all over, remove from heat and place in a heatproof bowl. Cover with cling film and set aside for 5 minutes.
    • Cool and peel the capsicum and chilli, discarding seeds and stems, then place them in a food processor or blender, along with the garlic and hazelnuts. Pulse to roughly chop.
    • Add mānuka honey, KNORR Italiana Pronto Napoli, extra virgin olive oil, red wine vinegar and HELLMANN'S Real Mayonnaise. Season to taste.

  3. Fish

    • Rub fish pieces with oil and season with salt and pepper.
    • In a small bowl, mix the horopito pepper, wattleseed and lemon myrtle.
    • Sprinkle most of the herb mixture over the fish, on all sides. Reserve the remaining mixture.
    • Cook fish on a barbeque or grill over medium-high heat, carefully turning occasionally for 4–5 minutes, or until cooked through.

  4. To Serve

    • Divide the fish between serving plates, sprinkle with reserved herb mixture. Add prepared broccolini and roasted cherry tomatoes, and spoon romesco onto the fish. Serve with lemon wedges on the side.
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