A vibrant Spanish-inspired dish featuring grilled Tommy Ruff, sweet Goolwa PipiCo Fresh Pipis and a fresh, herbaceous mojo verde. Finished with native coastal greens and served with crusty bread, it’s a simple yet impressive meal that’s full of flavour.
Ingredients
- 300 g Goolwa PipiCo Fresh Pipis
- 4 Tommy Ruff fillets
- 50 ml dry sherry
- 2 bunches coriander
- ½ bunch flat-leaf parsley
- 1 shallot
- 1 clove garlic
- 10 g ground cumin
- 2 green chillies
- 20 ml sherry vinegar
- 200 ml extra virgin olive oil
- Samphire, karkalla, sea blite or ice plant, to garnish
- Crusty bread, to serve
Method
For the Mojo Verde
- Place the shallot, garlic, cumin and green chillies into a food processor and blend until finely chopped.
- Add the coriander and parsley and pulse until combined.
- With the motor running, gradually add the sherry vinegar and extra virgin olive oil until you have a vibrant green sauce. Set aside.
For the Tommy Ruff & Goolwa Pipis
- Preheat the grill to high. Place the Tommy Ruff fillets skin-side up under the grill and cook until just cooked through.
- Meanwhile, place the Goolwa PipiCo Fresh Pipis into a large pan with the dry sherry. Cover with a tight-fitting lid and cook over high heat for about 4 minutes, shaking the pan occasionally until the pipis have opened.
- Add 1 tablespoon of the mojo verde and gently toss through the pipis to coat.
To Serve
Arrange the grilled Tommy Ruff on serving plates, spoon the pipis and cooking juices alongside and garnish with samphire, karkalla, sea blite or ice plant. Serve with plenty of crusty bread.
Cook’s Tip: Mojo verde is also delicious served with grilled vegetables, seafood or roast potatoes. Any leftover sauce will keep in the refrigerator for several days in a sealed container.