Grilled blue-eye Trevalla with herb mayonnaise

Available all year, the blue-eye Trevalla is a big, thick-bodied finfish that has gained a great following in the past twenty years. Its mildly flavoured flesh is excellent eating. But if you don't find Trevala the Alternative Species are: Atlantic Salmon, Coral Trout, Emperor, Goldband Snapper, Hapuku, Ling. Enjoy!

Ingredients

600g frozen French fries (Birds Eye brand)
Sea salt flakes
4 (about 180g each) blue-eye Trevalla fillets, skin removed
1 tbs olive oil
1 1/2tbs mustard powder
Baby rocket leaves, to serve
Lemon wedges, to serve
Herb mayonnaise
1 egg yolk
1 tbs fresh lime juice
3 tsp Dijon mustard
1 garlic clove, crushed
125ml (1/2 cup) olive oil
1 tbs warm water
2 tbs finely chopped fresh continental parsley
2 tbs finely chopped fresh basil
Pinch of salt

Method

Preheat oven to 220°C. Spread the French fries over a large baking tray. Cook in preheated oven for 20 minutes or until golden and crisp. Remove from oven. Season with sea salt.
Meanwhile, to make the herb mayonnaise, place the egg yolk, lime juice, mustard and garlic in the bowl of a small food processor, and process until pale and creamy. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Add the water, parsley and basil, and process briefly until just combined. Taste and season with salt.
Preheat a barbecue or char grill on high. Brush the fish all over with oil and sprinkle with mustard powder. Cook on preheated grill for 3 minutes each side or until brown and cooked through. Remove from heat.
Divide the French fries among serving plates. Top with fish and a dollop of herb mayonnaise. Serve immediately with rocket leaves and lemon wedges.

(Source: taste.com.au )