I whipped up this classic prawn cocktail on Christmas Day last year and it was a huge hit. Bit of a mission to prepare the prawns, but otherwise super easy and delicious.
Break the lettuce into individual leaves and arrange evenly between 4 glass bowls (I used cocktail glasses). Top with the avocado and prawns and season with some salt and pepper.
To make the sauce, mix together the mayonnaise, sundried tomato pesto, Worcestershire sauce, horseradish and Tabasco. Season with the lemon juice, salt and pepper, then spoon over the prawns.
Dust with a little paprika and sprinkle with chives.
I found this recipe at https://seafoodfriday.hk/recipes/thai-style-tuna-and-broccoli-salad-2/. How delicious does it look? I can't wait to try it out. I did adapt the recipe slightly to use ingredients that I usually have handy.
bunchfresh corianderroughly chopped, plus extra to serve
fresh mint leaveschopped, plus extra to serve
For the dressing
4Tbspfish sauce
2Tbspcoconut sugarcan be substituted with brown sugar or honey
thumb-sized fresh gingergrated
3limesjuiced, plus wedges to serve
red chillifinely chopped
4Tbsptoasted sesame oil
Instructions
Whisk all the dressing ingredients together. Taste and adjust seasoning if necessary.
Cook the noodles according to packet instructions. Drain in a colander and run under cold water for 2-3 minutes until they're cool and silky. Transfer to a bowl and toss with a few drops of sesame oil.
Heat a griddle pan or heavy-based frying pan over a high heat until smoking hot. Drizzle the tuna with oil and season with pepper. Sear for 2 minutes on each side if you like it rare - a bit longer if you want it more well cooked. Remove and set aside, covered loosely with foil.
Add the broccoli to the pan and cook for 2-3 minutes until starting to colour and soften a little. Splash over the soy sauce, then continue to cook for another few minutes until tender (but be careful not to overcook).
Add the spring onions, carrots and avocado to the bowl with the noodles, then toss with the herbs, cooked broccoli and dressing.
Divide among 4 serving plates (or a large platter). Slice the seared tuna, lay it over the salad and sprinkle with herb leaves. Serve with lime wedges for squeezing.
This is a great recipe for clearing out your leftover frozen fish - haddock is a must in this one and I used some hake, kingklip and prawns in this one (but you can really use any fish). It takes a bit of effort and time, but it is soooo worth it! This one is a crowd pleaser for the whole family.Baking the sweet potatoes instead of boiling them is essential! It makes it 10 x more delicious. So I put them in the oven around the time that we were having lunch, pulled them out when they were done and let them cool down completely before ripping the skin off with my fingers.
Heat the oven to 180C. Prick the sweet potatoes with a fork and cook until soft (this can take up to 2 hours depending on the size of your sweet potatoes, so plan/make ahead!). Baking them like this is absolutely worth the effort! Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. I like to use a stick blender to get it beautifully smooth, but this is not essential. Set aside and keep warm.
Meanwhile, heat a frying pan with a glug of oil and cook the onions and peppers until soft.
In a separate saucepan, warm the milk over a low-medium heat. Then add the fish pie mix and prawns and cook for 4 mins until the prawns have just turned pink. Remove the the fish and prawns and reserve the milk.
Add the harissa paste to the onions and peppers and cook for 2 mins.
Add the reserved milk bit and cream to the onions and peppers. When the mixture starts bubbling, combine the cornflour with a little milk and add - stirring the whole time. Once it starts to thicken, add the spinach and cook until wilted. Lastly, add the fish and prawns, stirring carefully.
Pour the fish mixture into an ovenproof dish, then spoon over the sweet potato mash. Carefully spread it out, then rough it up with a fork.
Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with cooked greens of your choice.
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
chilli flakestaste
8baby tomatoeshalved
1clovegarlicsliced
Instructions
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!
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
Servings: 4
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
glugolive oil
2Tbspbutter
For the sauce
2Tbspcapers
4Tbspbutter
1finely sliced lemon
handfulchopped parsley
Instructions
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.
