( SERVES 2 )
If kingfish is unavailable use thick fillets of snapper or terakihi. Verjuice is the juice of green grapes picked when they are very tart. A dash of white wine combined with a little lemon juice is a substitute.
- Cut the kingfish into thin slices across the grain and arrange on a serving plate. Cover and refrigerate until ready to serve.
- Place the shallots in a small bowl and cover with the verjuice. Stand for 5 minutes. Combine with the balsamic onion marmalade and lemon rind and season to taste.
- Drizzle the fish with the olive oil and top with the shallot mixture and baby basil leaves.
See more of Jan's Newcastle recipes