Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl.
Put the swordfish in a large bowl. Put the onions, courgette and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
If you're using wooden skewers, soak them in water for at least 30 minutes before you start cooking.
Preheat a grill over medium-high heat (or light your fire and get your braai ready!).
Meanwhile, thread the swordfish onto the skewers, alternating with the onions, courgettes and tomatoes.
Brush the grill/braai grates with oil. Place the kebabs on the grill/braai, sprinkle with salt and pepper, and grill/braai until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
This was my first time roasting a whole fish in the oven and it was much easier than I thought it was. Same as roasting anything, you do a bit of prep while the oven heats up, stick it in and wait! No tricks here.
Heat your oven to 225C. Coat the sweet potatoes in 1 Tbsp olive oil, season with salt and par-cook them in the microwave for about 8 minutes.
Meanwhile put the pesto, chimichurri, ¼ onion, garlic cloves, lemon zest and pepper in a small food processer/mini chopper and blitz for about 15 seconds. Add the olive oil and blitz for another 15 seconds until a slightly smooth sauce forms.
Cut 3 slits diagonally on both sides of the fish, cutting all the way to the bone on both sides. Rub the sauce all over the fish on both sides - make sure to rub it all the way into the slits as well. Make sure you retain about 2 Tbsp of the sauce.
Mix the par-cooked sweet potatoes with the onions and remainder of the sauce and spread around the fish.
Bake in the oven for 30 minutes until the fish is flaky and the veggies are tender. Serve with lemon wedges.
1Tbspdried parsleyyou can also use fresh - double the amount
salt and pepper
Preheat oven to 180’C (160’C fan) and line a tray with baking paper.
Tear of a 30cm piece of baking paper and lay it flat on the prepared tray. Place the fish in the middle of the paper. Top the fish with the lemon slices, herbs, olive oil, salt, pepper and chilli flakes. Scatter on the the tomatoes and garlic.
Take each corner of the paper and fold into the centre to form a bag, then fold to seal it.
Bake for 15-20 minutes or until the fish is cooked through. Spoon the wonderful juices over the fish, you won’t want to miss a drop!
Make the butter by mixing together all the ingredients, then season and set aside.
Use kitchen scissors to cut along the tops of the crayfish shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use aknife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Add some butter to each one. The tails can be prepared a few hours ahead and chilled.
When your fire is ready, braai the crayfish tails for 10 mins (turning over) until cooked through. Put the butter into a small bowl for diners to dip the crayfish meat in. Serve with lemon wedges and scatter with extra parsley.
I've tried SO MANY recipes for gluten free muffins and my kids pull their noses at all of them - until I tried this one! It's rather tweaked from the original to include ingredients I always have handy (and which we sell at Mother City Fish).
Preheat your oven to 165C and line your muffin tins with baking paper. I made my own liners, as the regular cupcake liners get completely stuck to the muffins! The baking paper liners come away beautifully - definitely recommended. To make liners: Cut out roughly 15x15cm square of baking paper and then shape them with a measuring cup. They'll pop up, but once you add the batter mix they'll weight down.
In a large mixing bowl, whisk together the eggs, almond butter, milk, sugar substitute, vanilla extract and lemon juice.
Mix in the almond flour, baking soda, and salt and mix well with a wooden spoon (don’t over-mix).
Fold in most of the blueberries, then spoon the batter into the muffin liners to make 9 muffins (I make mine quite small). Add the remaining blueberries to the top of the batter (I didn't have enough, so this batch isn't so pretty!).
Bake in the preheated oven for 18-20 minutes or until the tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in the pan for 5 minutes, then transfer to wire racks to cool completely.
These muffins will keep nicely for 2 days our of the fridge. They'll last longer if you keep them in the fridge - or you can even freeze them.
This super easy and quick recipe really delivered on the flavour front. This dish would be ideal for a dinner party.Based on the original recipe by @alidaryder, available at https://simply-delicious-food.com/easy-creamy-cajun-salmon/
Pat the trout portions dry with paper towel, then drizzle with some olive oil and season with salt & pepper and the taco seasoning.
Heat a large frying pan over medium high heat. Fry the trout portions, skin-side down until the skin is crisp (about 2-3 mins). Turn over and cook for another 2-3 minutes. Remove and set aside.
In the same pan you cooked the trout, melt the butter then add the garlic, herbs and chilli flakes.
Sauté for a few minutes until fragrant then pour in the cream, lemon juice. and peas. Simmer for a few minute before adding the salmon back to the sauce and warming through. Serve immediately with sides of your choice (we served it with sweet potato mash and steamed broccoli).
Mix together all the ingredients for the compound butter in a small bowl and set aside.
Season the swordfish to taste with sea salt. Heat a glug of olive oil in an ovenproof pan over medium-high heat, then fry the swordfish on one side until golden brown (shouldn't be more than 2 minutes).
Turn the swordfish over and move the pan to the preheated oven. Roast for 5-10 minutes (this really depends on the thickness of your steaks and how well cooked you like your swordfish). Rather err on the side of undercooking slightly - overcooked swordfish will be dry!
Transfer the fish to a serving dish. Add the butter mix to the pan, just until it melts. Spoon the sauce over the fish and serve immediately. I served it with creamy cauliflower mash and roasted Mediterranean veg - it was a fantastic combination.
Keyword: fresh fish, frozen fish, hake, light meal, line fish, main course, white fish
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
This recipe grabbed me immediately - you cannot go wrong with fish, butter, lemon and capers! It's always a winning combination. This recipe is inspired by one found on Instagram by Ilse van der Merwe of The Food Fox @the_foodfox.
800gfresh or frozen hakeif using frozen, make sure to fully defrost and pat dry before use
½cupgluten free fix batter mixyou can use any seasoned flour of your choice
For the sauce
1finely sliced lemon
Heat the oil and butter in a large non-stick pan. In the meantime, cut the fish into portions and dust each piece in the seasoned flour.
Fry the fish on both sides until just cooked and golden (about 2-3 minutes a side). Then remove from the pan and set aside.
In the same pan, while it's still warm, add the lemon slices and fry for a minute or two on each side before adding the capers and butter. Once the butter is melted and bubbling, remove the sauce from the eat, add the chopped parsley and spoon it over the cooked fish. Serve immediately.