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How to make Kingfish with orange, date & white bean salad

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

4 x 220g pieces kingfish, pin-boned, skin on
80ml (1/3 cup) olive oil
60g butter
Grilled pita bread (optional), to serve

Orange, date & white bean salad

1 clove garlic, crushed
3 oranges (1 zested and juiced, 2 cut into segments)
2 tablespoons honey
60ml (1/4 cup) olive oil
2 x 400g cans cannellini beans, rinsed, drained
230g (1 cup) fresh dates, halved, pitted
1/2 cup loosely packed basil leaves
1/2 cup loosely packed flat-leaf parsley

Method

Step 1 To make salad dressing, place the garlic, orange zest and juice, honey and oil in a bowl, season with salt and pepper, then whisk to combine. Makes 125ml (1/2 cup).
Step 2 Using a sharp knife, halve fish pieces lengthwise. Heat 2 tablespoons oil and 30g butter in a large frying pan over high heat. Add half the fish, cut-side down, and cook for 1 minute or until golden. Turn over and cook for a further minute or until golden and just cooked. Transfer to a plate and repeat with remaining 2 tablespoons oil, 30g butter and fish. Rest for 5 minutes.
Step 3 Meanwhile, to make salad, place orange segments, beans, dates and herbs in a large bowl with three-quarters of the dressing. Season and toss well to combine.
Step 4 Divide fish and salad among plates, then drizzle remaining dressing over salad. Serve with grilled pita bread, if using.