2 whole leather jackets

Olive oil

Salt and pepper

¼ long red chilli, finely diced

Juice of ½ a lemon

50 ml soy sauce

4 tbsp BBQ corn salsa (from the flathead wrap)

 

 

#1 Cutlets & salsa

Cut 1 of the leather jackets into 5 cm “cutlets,” baste with oil, salt and pepper and place onto a hot BBQ flat grill for 5 minutes either side, then serve with 4 tbsp of the salsa mix.

 

#2 Sashimi

Cut the “loins off of the second leather jacket and slice as thin as you can (sashimi style)

 

Lay the fish slices out on a plate around a bowl of soy sauce, sprinkle half of the fish with a small amount of diced chilli, and the other half with a squeeze of lemon juice (allow to sit for 5 minutes before serving, this will “cook” the lemon juice/ ceviche style.)

 

Dip the chilli dressed slices into the soy sauce and eat.