Dill And Pepper-Crusted Blue Eye With Goat Cheese Salad
Serves 4
   4 x 170g blue eye fillets
   1 tablespoon dill seeds
   1/2 tablespoon white peppercorns
   1/4 teaspoon sea salt
   spray olive oil

   Pat the fish fillets dry.
   Roughly crush the dill seeds, peppercorns and salt in a mortar and pestle. Sprinkle equal amounts onto each side of the fish and pat into each fillet.
   Heat half the flat plate to high, spray each fillet with oil and put onto that part. Spray with oil and turn after a minute. Leave there for another minute and then move to a medium-hot part of the flat plate to let them cook through. Remove when done - the fish will be firm to touch but not breaking up.   Serve the fish on individual plates - with the goat cheese salad in the middle of the table - and lots of good crusty bread.

Goat Cheese Salad
   150g mixed salad leaves
   100g semi-roasted tomatoes, chopped
   100g dry goat cheese, crumbled or cut into dice
   3 tablespoons extra virgin olive oil
   1 tablespoon balsamic vinegar

   Place the leaves, tomatoes and cheese in a bowl and toss with the oil and balsamic vinegar.

   *Recipe from: Barbecue Seafood by Peter Howard, New Holland, $35.