GRILLED GROUPER FILLET

A whole fillet of tiger grouper, marinated then grilled hard over flame until the edges catch and crisp while the centre stays loose and silky.

• Tiger grouper fillet, marinated, grilled to order.

• Anchovy, melted down for a deep, savoury hit.

• Capers, sharp little pops of brine and acid.

• Ikura roe, bright orange, bursting on the tongue.

• Butter sauce, whisked to a loose, glossy finish.

The fillet is grilled whole so the skin blisters and the flesh pulls apart in soft flakes, then finished with a warm butter sauce that carries the anchovy and caper through every bite.
The ikura goes on last, so the roe stays cool and salty against the hot fish. It is a rich, briny plate that reads as much Japanese as it does Mediterranean, and it is best eaten slowly with something cold to drink.

Contains: fish. May contain: dairy.