Menu
Cart

Main courses

Vietnamese Turmeric Dorado with Fresh Dill

Vietnamese Turmeric Dorado with Fresh Dill

Course: Light Meal, Main Course
Cuisine: Asian
Keyword: Dorado, line fish
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Servings: 2
Author: Marizka du Toit
One of our favourite food stylists, Marizka du Toit, came up with this beautiful recipe last time we sent her some Dorado. We can't wait to try it. This recipe would work equally well with Swordfish.
Photograph by Jurie Senekal.
Print Recipe

Ingredients

For Turmeric Dorado Marinade

  • 3 spring onions finely chopped
  • 1 garlic clove finely grated
  • salt to taste
  • 1 tsp turmeric
  • ½ tsp curry powder
  • 1 t sugar
  • ¼ cup fish sauce
  • 2 Tbsp oil
  • 2 Tbsp fresh dill finely chopped
  • 2 Dorado steaks cut into bite-sized pieces

For the dressing

  • 1 garlic clove finely grated
  • 1-2 birds eye chillies finely chopped
  • 4 Tbsp fish sauce
  • 4 Tbsp water
  • 4 Tbsp lime juice
  • 4 Tbsp sugar
  • rice noodles
  • lots of extra dill and spring onion cut into 2cm pieces to garnish

Instructions

  • For Turmeric Dorado Marinade
    Combine all the marinade ingredients and pour over fish. You only need 10 minutes to marinade.
  • For Dressing
    Combine all the ingredients in a small bowl and set aside until ready to serve.
  • To Prepare
    Prepare rice noodles according to package instructions and set aside.
  • Add marinated Dorado to an oiled pan and cook gently on both sides, over medium high heat.
    Add extra dill and spring onion to the pan just before serving.
  • To Serve
    Top rice noodles with Turmeric Dorado and drizzle with dressing, serve with extra lime wedges

Classic Prawn Cocktail

, , , ,

Classic Prawn Cocktail

Course: Appetizer, Light Meal
Cuisine: Seafood
Keyword: prawns
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 4
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.
Print Recipe

Ingredients

  • 400 g Mozambican prawns Deveined and cooked, peel removed, but leave the little tip on for presentation
  • 2 small gem lettuces trimmed
  • 1 avocado diced
  • salt and black pepper to taste
  • ⅓ cup mayonnaise
  • 3 Tbsp Pesto Princess sundried tomato pesto
  • 2 tsp Worcestershire sauce
  • 2 tsp creamed horseradish
  • Tobasco sauce to taste
  • squeeze lemon juice
  • paprika for dusting
  • snipped chives for garnish

Instructions

  • 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.

Thai Style Tuna and Broccoli Salad

, , ,

Thai Style Tuna and Broccoli Salad

Course: Light Meal, Salad
Cuisine: Seafood
Diet: Gluten Free
Keyword: health, salad, tuna
Total Time: 30 minutes
Servings: 4
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.
Print Recipe

Ingredients

  • 2 yellowfin tuna steaks 250g each
  • 200 g rice noodles
  • toasted sesame oil for drizzling
  • 300 g tenderstem broccoli
  • 1-2 Tbsp soy or tamari sauce
  • bunch spring onion finely chopped
  • 2 carrots peeled into ribbons
  • 1 ripe avo thinly sliced
  • bunch fresh coriander roughly chopped, plus extra to serve
  • fresh mint leaves chopped, plus extra to serve

For the dressing

  • 4 Tbsp fish sauce
  • 2 Tbsp coconut sugar can be substituted with brown sugar or honey
  • thumb-sized fresh ginger grated
  • 3 limes juiced, plus wedges to serve
  • red chilli finely chopped
  • 4 Tbsp toasted 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.

Harissa Fish Pie

, , , , , , , ,

Harissa Fish Pie

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free
Keyword: Comford Food, Fish Pie, fresh fish, frozen fish, Haddock, hake, prawns
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
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.
Print Recipe

Ingredients

Instructions

  • 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.

Grilled Swordfish and Vegetable Kebabs

, , ,

Grilled Swordfish and Vegetable Kebabs

Course: Appetizer, Main Course
Cuisine: Seafood
Diet: Gluten Free
Keyword: baked fish, braai, fresh fish, swordfish
Prep Time: 10 minutes
Cook Time: 10 minutes
Time to Marinate: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Easy to prepare, quick to cook and oh so delicious!
Print Recipe

Ingredients

  • ½ cup olive oil
  • 1 Tbsp grated ginger
  • 1 Tbsp grated garlic
  • zest of 1 lemon
  • salt and pepper to taste
  • 2 swordfish steaks (around 250g each) cut into 3cm cubes
  • 1 red onion cut into chunks
  • 3 courgettes sliced thick
  • 1 cup cherry tomatoes

Instructions

  • 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.

Herbed Red Roman with Sweet Potatoes & Onions

,

Herbed Red Roman with Sweet Potatoes and Onions

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free
Keyword: baked fish, Red Roman, roasted fish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
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.
Print Recipe

Ingredients

Instructions

  • 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.

Lemon Herb Kingklip in a Bag

, , ,

Lemon Herb Kingklip in a Bag

Course: Main Course
Cuisine: Fish, Seafood
Diet: Gluten Free
Keyword: baked fish, fresh fish, frozen fish, health
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Print Recipe

Ingredients

  • 1 kingklip fillet
  • 1 lemon thinly sliced
  • 2 Tbsp olive oil
  • 1 Tbsp dried parsley you can also use fresh - double the amount
  • salt and pepper
  • chilli flakes taste
  • 8 baby tomatoes halved
  • 1 clove garlic sliced

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!

Thai Red Curry Noodles with Hake

, ,

 

Thai Red Curry Noodles with Hake

Course: Light Meal, Main Course
Cuisine: Curry, Thai
Keyword: curry, fresh fish, frozen fish, hake, Thai
Servings: 4
Print Recipe

Ingredients

  • 1 Tbsp olive oil
  • 1 pack Mother City Fish hake about 750g, fresh or defrosted, cut into bite-size pieces
  • salt & freshly ground pepper to taste
  • 3 cloves garlic mince
  • 1 red pepper diced
  • 1 onion diced
  • 3 Tbsp red curry paste
  • 1 Tbsp freshly grated ginger
  • 6 cups NOMU chicken stock diluted as per instructions
  • 1 cup coconut milk
  • ½ pack rice noodles
  • 1 Tbsp fish sauce
  • 2 tsp brown sugar
  • 3 spring onions thinly sliced
  • ½ cup fresh coriander leaves chopped
  • ¼ cup fresh basil leaves chopped
  • 2 Tbsp freshly squeezed lime juice

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add garlic, red pepper and onion. Cook, stirring occasionally, until soft, about 3-4 minutes.
  • Stir in red curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk.
  • Stir in fish pieces. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 5 minutes.
  • Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  • Remove from heat; stir in spring onions, coriander, basil and lime juice; season with salt and pepper, to taste. Serve immediately.

Creamy & Spicy Trout One Pan Wonder

, ,

Creamy & Spicy Trout One Pan Wonder

Course: Light Meal, Main Course
Cuisine: Fish
Diet: Gluten Free, Halal, High Fat Low Carb
Keyword: frozen fish, light meal, trout
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
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/
Print Recipe

Ingredients

For the sauce

  • 1 Tbsp butter
  • 4 garlic cloves crushed
  • ½ tsp chilli flakes
  • 2 Tbsp parsley finely chopped
  • 1 tsp thyme finely chopped
  • ½ cup cream
  • 1 tsp lemon juice
  • ½ cup cooked peas

Instructions

  • 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).

Pan-roasted Swordfish with Compound Butter

, ,

Pan-roasted Swordfish with compound butter

Course: Main Course
Cuisine: Keto
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, line fish, swordfish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
This is a delicious, easy way of preparing swordfish and had us licking our plates.
Print Recipe

Ingredients

For the compound butter

  • 2 Tbsp butter softened
  • 2 Tbsp chopped parsley
  • 2 cloves garlic crushed
  • 1 tsp grated ginger
  • finely grated rind of 1 lemon
  • 1 tsp Joris Spiced Aromatic Oil optional, but it gives FANTASTIC flavour!

For the fish

Instructions

  • Preheat your oven to 225C.
  • 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.

Load More