Plate components:

– Snapper fillets

– 5.5oz portions. Sicilian Olive Dressing – one recipe.

Grilled Vegetable Ragout 4 oz.

White Balsamic Vinaigrette 1 cup.

Micro green salad 4 oz.

‘Salmoriglio’ Sicilian Olive Dressing


– 2 Tbsp. Garlic cloves chopped, 8 Tbsp. Parsley chopped, 2 Tbsp. oregano fresh, 2 Tbsp. basil fresh, 1 Tbsp. salted capers chopped, 1 Tbsp. green olives chopped, 1/4 tsp lemon zest white removed, 8 oz. extra virgin olive oil, salt and pepper to taste.


Mix all the ingredients together and reserve.

Grilled vegetables:-


3 ea. Zucchini, 1/4″ thick sliced lengthwise, 3 ea. Eggplant, 1/4 ” thick, sliced lengthwise, 3 ea. Yellow squash, 1/4 ” thick sliced lengthwise, 3 ea. red onions, 1/4 ” slices, 3 ea.

Whole firm fresh tomatoes –

1/2″ slices, 1/2 cup Extra virgin olive oil, 6 Tbsp. or to taste Balsamic vinegar, 6 Tbsp Fresh basil, chiffonade, 6 Tbsp Fresh oregano – chopped, 1/2 cup Kalamata olives pitted and chopped, 1 Tbsp. Hot pepper flakes, 6 ea. Garlic cloves peeled and crushed, salt and pepper.


Pre-heat grill on high heat.

Cut and lay out all vegetables on sheet pans in a single layer and brush lightly with olive oil.

In a bowl, combine olive oil, balsamic vinegar, basil, oregano, chopped olives, pepper flakes and garlic.

Grill vegetables to medium doneness, so that they are still crisp.

Lay back on sheet pan in a single layer to cool – do not bunch up or pile on top of one another as to crush them.

When vegetables are cool, cut into uniform ribbons.

When complete toss vegetables in bowl with vinaigrette garnish.

Adjust with seasoning. (It never says how to make the White balsamic Vinaigrette, so, we’re on our own there. . .)

Method for fish:-

Season both sides of the fish.

Dust the skin side only with flour (BBD friendly type – Eg.Arrowroot, cornflour or rice flour).

Saute fish skin side down (2/3 of doneness) first, lightly press so that skin cooks evenly and becomes crisp and golden brown.

Turn to flesh side and cook until lightly brown.

While fish is cooking, heat up one kitchen spoon-full of vegetable ragout.

Once the fish is cooked and the vegetables are hot, place vegetable ragout in the centre of plate.

Place fish, skin side up, on top of vegetables.

Drizzle the olive dressing around the vegetables.

Do not put on fish, this will make the skin soggy!!

Lightly season and dress a small pinch of micro green salad. (They don’t ever define this either, more adventure. It looked like finely chopped parsley, but – who knows?. . .)

Place pinch of salad on fish, and around edge of plate.