Recipe - Grilled New Potato Salad With Cherry Tomatoes Summer Beans

6 lg Boneless butterfish fillets
1 teaspoon Dried chilli flakes
110 g Light brown sugar
2 teaspoon Light soy sauce
4 teaspoon Lemon juice
One fourth teaspoon Finely ground allspice
100 g Each of mange tout; green
beans, broad
; beans and sugar
; snaps

For the sweet chilli glaze, put all the ingredients in a small pan and
bring to the boil. Cook until the mix starts to thicken and remove from the
heat.

Place the fillets, skin side up, on an oiled piece of foil under a hot
grill for 2 minutes on one side. Turn over and grill for a further minute
then brush with the glaze and return until the glaze just begins to 'burn'.
Cooking times will vary with the thickness of your fillet, try and keep the
fish rare in the middle. Remove from the tray and sit on the beans.

For the bean salad, lightly blanch the beans in separate batches until just
cooked, but still with a crunch. Refresh under cold water and dress with a
little lemon juice, sea salt and extra virgin olive oil.

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