Simply fantastic meal, can’t remember if we’ve ever had bonito before – lovely sort of cross between tuna and mackerel, gorgeous. All we did for this was:
Fillet your bonito, season, oil up the fish-sandwich barbie thing (see pic) and cover the flesh side with slices of lemon. Put on barbie.
Boil up copious quantities of chard, and dress with olive oil, lemon juice, seasoning. Actually though in retrospect we discovered that wasabi goes extraordinarily well with the earthy flavour of chard, and will endeavour to work this into our future dressings – in moderation of course so we don’t blow our heads off.
Make your salsa of diced grapefruit and ripe tomatoes.
Serve all in a fantastic and colourful pile of deliciousness. Don’t even think of putting any carb on here, it’s absolutely unnecessary. Really tasty stuff.
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