Grilled river fish with garlic butter, potatoes and salad

Ingredients for 4 portions

• 1 kgSurubí (tiger catfish), in 4 thick steaks
• 1Lemon, juiced
• 4 clovesGarlic, finely chopped
• to tasteSalt
• to tasteBlack pepper
• 1 tbspRapeseed oil, for brushing
• 4 tbspButter
• 3 tbspParsley, chopped
• 1Lemon, in wedges

On the side

• 1 kgPotato
• 1Lettuce
• 3Tomatoes, in wedges
• 1Yellow onion, in thin rings
• 2 tbspRapeseed oil, for the salad
• 1 tbspVinegar

Method

1. Light the barbecue with wood or charcoal.
2. Let the fire burn down to an even bed of embers, about 30 minutes.
3. Meanwhile, peel the potatoes and halve any large ones.
4. Boil the potatoes in salted water for about 20 minutes, until tender.
5. Put the fish in a dish, pour the lemon juice over and season with half the garlic, salt and pepper.
6. Wash and dry the lettuce and tear it into pieces. Cut the tomatoes into wedges and the onion into thin rings.
7. Melt the butter in a small pan with the rest of the garlic and the parsley.
8. Brush the fish with the oil and grill on the rack over a medium-high heat for 6–7 minutes per side, until opaque all the way through.
9. Dress the salad with the oil, vinegar and a little salt.
10. Drain the potatoes. Serve the fish with the garlic butter spooned over, the potatoes, lemon wedges and salad.

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