Ingredients

• 500 mgpiece kingfish, skin removed
• 1lime
• 3tablespoons olive oil
• Sea salt

• 3 tablespoonsextra virgin olive oil
• 1/2lime, rind finely grated, juiced
• Sea salt
• 6baby zucchini, trimmed
• 1/2 cup coriander leaves

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Method

• Cut the kingfish into eight 1/2cm thick, about 10cm long pieces. Place two onto a board, one behind the other and carefully insert a skewer through the centre. Repeat with remaining fish.
• Finely grate the lime rind onto a plate, add the oil and a sprinkling of salt. Add the fish and turn to coat. Allow to marinate no longer than 5-10 minutes.
• Preheat char-grill pan over high heat until very hot. Cook the fish two at a time for 30 seconds. Turn over and cook for 10 seconds then remove to a plate.
• For the zucchini and coriander salad, combine the oil, lime rind, lime juice and salt in bottom of a bowl. Thinly slice the zucchini lengthways and add to the bowl with the coriander. Toss gently to coat then pile onto the fish to serve.