Step 1

For the green sauce, place all ingredients in a blender and whiz until finely chopped and combined. Season and set aside.

Step 2

Heat a lightly greased barbecue or chargrill pan to high. In batches, grill the chorizo, turning frequently, for 1-2 minutes until charred all over. Transfer to a large bowl. In batches, grill zucchini for 1-2 minutes, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo. In batches, grill snow peas, turning frequently, until charred and cooked to your liking. Transfer to bowl with chorizo and set aside.

Step 3

Place kingfish skin-side up on a large plate. Season the skin liberally with fine salt. Heat oil in a large frypan over medium-high heat. Add kingfish, skin-side down, and cook for 3-4 minutes until the edges of kingfish start to go golden. Scatter chopped butter evenly around the pan and kingfish. When the butter begins to foam turn kingfish over. Spoon some foaming butter over the fish skin and cook for 1-2 minutes until butter takes on a nutty aroma. Remove from the heat and carefully add lemon juice. This will stop the butter from burning. Rest kingfish in the pan with burnt butter until ready to serve.

Step 4

Add one-quarter of the green sauce to the chorizo mixture. Season and toss to combine. Divide chorizo mixture among plates and top with the kingfish. Spoon over some green sauce, scatter with olives and micro red vein sorrel. Serve with the remaining green sauce.