This is like something out of the Caribbean. Fruity, juicy and luscious and a great way to serve a bland protein. Lets face it-fish is nothing without added flavour, which just enhances both the texture and taste. I love the fish from YUM and pinch their recipes without adapting a thing!Kingklip with chermoula and tequila flamed papino (4)4 fillets fresh line fish or kingklip, 220g each1 punnet of fresh coriander chopped (about 30g)2 TBS chopped nuts½ onion, finely chopped30ml finely chopped or grated root ginger30ml finely chopped garlic50-80ml olive oilI TBS Maldon salt and black pepper125ml honey1 papino seeded skinned and slice into thick pieces1 red chilli, seeded and stemmed (or use dried red but not green)125ml gold tequilaPat the line fish dry and bring to room temp
- Combine coriander, nuts, onion, ginger, garlic, seasoning and olive oil in a bowl. Add oil to bind. Top the fish evenly with the mixture and allow to infuse for 10 minutes, then bake 12-20 minutes at 180˚ C or until cooked
- While the fish is roasting, heat saucepan over med heat and add the honey. Add Papino slices and toss.
- Add the chillies and tequila then flame the tequila, tossing the papino quickly. When the flames have died away simmer for 3 minutes.
- Remove the fish from the oven. Spoon Papino onto each plate. Place fish on top and pour over pan juices. Sprinkle with fresh coriander leaves.
Serve with zesty couscous
- Combine 2 cups instant couscous, 2 TBS olive oil, salt and pepper in a bowl
- Add 3 cups boiling water, 2 TBS finely chopped mint, lemon zest of 1 lemon and cover and leave for 10 minutes.
- Fluff with a fork and keep warm over a pan of simmering water until ready to serve
|
