6 Tarakihi fillets, each approximately 200g, skin on and scaled
Coriander & Walnut Vinaigrette
1½ cups coriander leaves, loosely packed
¼ cup mint leaves
1 tbsp red chilli, deseeded and finely chopped
¼ cup red onion, peeled and finely chopped
¾ cup walnuts, toasted and coarsely chopped
6 tbsp extra virgin olive oil
1½ tbsp freshly squeezed lemon juice
1½ tsp pomegranate molasses
salt and freshly milled black pepper
½ cup grapeseed oil
900g gourmet potatoes, cooked with skin on, cut in half
½ cup sage leaves, loosely packed
Yoghurt Tahini Dressing
3 tbsp tahini
1 clove garlic, peeled and crushed
Juice of 1 lemon
3 dashes Tabasco sauce
Sea salt and freshly milled white pepper
To mix the vinaigrette, coarsely chop the coriander and mint and mix with the chilli, red onion and walnuts. In another bowl whisk together the oil, juice and molasses and season to taste.
To prepare the potatoes, heat the grapeseed oil in a sauté pan over a high heat. Add the pre-cooked potatoes and sauté for 5-8 minutes. Sprinkle with the sage and cook for a further 3 minutes until the potatoes are golden brown.
To make the yoghurt dressing, combine all ingredients in a bowl and whisk until smooth. Season to taste.
To cook the Snapper, season the fillets and grill for approximately 3 minutes on each side (the cooking time will vary depending on thickness of the fillets).
To serve, combine the coriander and walnut mix with the vinaigrette and season to taste. Place a serving of sage potatoes in the middle of each of six large plates. Arrange the Snapper fillets on top and cover with the coriander and walnut vinaigrette and some yoghurt tahini dressing.