I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
This recipe is a revival from a few years ago. It was a favourite back then and a couple of weeks ago we had it for the first time in a LONG time.
I used monk fish as we had some in the freezer and I used lemon essential oil in place of the lemon listed here (just a couple of drops in the fish marinade and a couple of drops in the mayo) and it worked great!
800g skinless flathead fillets cut into 10 cm pieces
1 tsp smokey paprika
1/2 tsp cayenne pepper
finely grated zest of one lemon
2 tbsp olive oil
2 baby cos lettuce, torn
1 lebanese cucumber, finely chopped
1/2 cup mint
50ml extra virigin olive oil
25ml white wine vinegar
2 tbsp mayonnaise
1 golden shallot, finely diced
1/4 cup finely chpped flatleaf parsley
2 tbsp of drained capers, finely chopped
2 garlic cloves, minced
2 tsp sherry vinegar
For aioil, combine all ingredients in a bowl, season to taste and set aside.
Combine the flathead in a large bowl with spices and lemon rind and coat well.
Heat all in a large pan over medium/high heat and add flat head. Fry, turning occasionally until browned and cooked through. Dress with some lemon juice and divide between plates.
Toss the remaining ingredients in a bowl and serve with the flathead and caper aioli.