This fish dish is ideal for the barbeque.

Ingredients

• 1 telegraph cucumber, halved
• 4 tomatoes
• 2 spring onions, finely sliced
• ½ tsp garlic, minced
• 2 tblsp mint, freshly sliced
• 150 grams sweetened natural yoghurt
• salt and pepper to season
• 100 grams garlic butter, softened
• ¼ cup fresh mixed herbs, finely sliced
• 2 400 gram hapuka steaks (or lemon fish)
• 1 french stick, cut into 4, halved and toasted

Method

1. Slice the cucumber finely. Cut the tomatoes into wedges and combine in the bowl with the cucumber, spring onion, garlic, mint and yoghurt. Season with salt and pepper and toss well to coat.
2. Mix the softened butter with the herbs. Cut the small bone form the centre of the fish and cut the steaks in half. Spread each with butter.
3. Cook the fish on a hot bbq plate for 2 minutes on each side. Toast the bread while cooking the fish.
4. Serve the hapuka with the tomato and cucumber salad on toasted french bread.