Step 1

For the garfish, set them down on a cutting board with the head to the left and tail to the right. Make a cut just behind the head to remove the head and collars together. Cut the collars off the head and set aside for another use, such as to make fish stock. Keep head to one side, ready for assembly.

Step 2

Cut butterflied fillets into 2cm-thick slices until you reach the tail. You will have approx 6-7 stacked squares of fillet when finished, depending on the size of the fish.

Step 3

Working one at a time, thread a tail onto a skewer and push down to almost the end. Then add each stacked square of fillet to the skewer in the order in which they were cut, finishing with the head right at the end of the skewer. Chill the skewers for 10-15 minutes to cool the fish down after having worked with it, as it can take time to thread the fillets on carefully.

Step 4

Meanwhile, make the achiote vinaigrette. Place the achiote in a food processor and pulse to a fine crumb. Transfer crumb to a large saucepan with the butter and set over a medium heat. While the butter is bubbling, whisk the achiote to ensure it doesn’t stick to the base of the pan or become lumpy. After 7-8 minutes, the butter will begin to burn to a nutty colour and aroma. Remove from heat and slowly add sherry vinegar, being careful that it doesn’t overflow.

Step 5

Once the pan has settled, add the mushroom soy and keep warm to serve. Don’t strain the vinaigrette; the coarse crumble is chewy and absolutely delicious. Preheat a charcoal or gas grill on medium. Brush skewers on both sides with a little grapeseed oil and season well with salt flakes.

Step 6

Place skewers on grill and, without wanting to apply any colour, allow the smoke from the coals to gently cook the flesh of the garfish. It will take about 4-5 minutes, depending on the heat of the coals. You can always cook a little more, but please leave some life in the garfish, as they don’t like too much heat. Spoon the warm achiote vinaigrette over the garfish and serve immediately.