Lime and orange infused line-caught snapper on thyme and lemon short bread

Methods and Directions

• Stir together the flour, salt, lemon zest and thyme.
• Rub in the butter with your fingertips to form a breadcrumb-like consistency.
• Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
• Knead a couple of times then wrap and place in the fridge for 1/2 hour.
• Unwrap and roll out until 1/2 inch thick. Cut into whatever shape you wish — the traditional is strips.
• Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with sea salt.
• Place in a preheated oven at 180°C until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

• Combine the vodka, orange juice, lime juice, bell pepper, onions, cilantro, garlic and pepper in a bowl
• Fold the fish and salt into the vodka cure 10 15 minutes before serving
• Divide the fish and any juices among 4–6 decorative bowls or glasses and serve immediately