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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.
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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

Harissa Fish Pie

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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.
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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.

Herbed Red Roman with Sweet Potatoes & Onions

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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.
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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

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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
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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!

Seared Tuna Steaks and Nicoise Salad

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Seared tuna steaks and nicoise salad

Course: Light Meal, Main Course, Salad
Cuisine: Seafood
Diet: Gluten Free
Keyword: braai, light meal, line fish, salad, tuna
Prep Time: 15 minutes
Cook Time: 5 minutes
5 minutes
Total Time: 25 minutes
Servings: 6
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Ingredients

  • 1 kg small new potatoes scrubbed (alternatively halved larger potatoes)
  • 200 g french beans trimmed and halved
  • 1 red onion thinly sliced
  • 2 tsp red wine finegar
  • 1 tsp sugar
  • 1 tsp salt
  • 6 medium free range eggs at room temperature
  • 4 tuna steaks 250g each
  • 4 Tbsp extra virgin olive oil
  • 1 punnet cherry tomatoes chopped
  • 4 Tbsp small capers drained and rinsed
  • 100 g Kalamata olives
  • 4 Tbsp fresh basil roughly chopped
  • 2 Tbsp parsley roughly chopped
  • handful rocket leaves
  • 1 packet cos lettuce sliced

For the dressing

Instructions

  • Bring a medium pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, pat dry and set aside.
  • Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.
  • Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half.
  • Heat a griddle pan or heavy-based frying pan over a high heat/light the braai. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. (The tuna should be cooked on the outside but rare in the middle – similar to beef carpaccio.) Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
  • For the dressing, whisk all the ingredients together in a small bowl. In a separate bowl or container, combine the potatoes, beans, tomatoes, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well.
  • To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.

Prawn and Kingklip Laksa

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Prawn & Kingklip Laksa

Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: kingklip, prawns
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Ren Elworthy
I found this recipe in a Fairlady magazine 10 years ago and it regularly features at special dinners in our home. I often substitue the ingredients, but this was the last version and it was an absolute crowd pleaser!
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Ingredients

For the laksa paste

  • 1 shallot or ½ red onion finely chopped
  • 2 garlic cloves crushed
  • ½ tsp sea salt
  • 2 bird's eye chillies chopped
  • ⅓ cup macadamia nuts chopped
  • 3 cm fresh ginger peeled and chopped
  • 2 stems lemon grass peeled and sliced
  • 2 Tbsp fresh coriander
  • 2 tsp shrimp paste
  • 1 tsp coconut sugar you can use cane sugar
  • 1 tsp ground turmeric
  • ¼ cup macadamia nut oil or peanut oil

For the soup

  • 1 Tbsp macadamia nut oil or peanut oil
  • 3 cups fish stock
  • 1 can coconut milk
  • 200 g rice noodles optional
  • 400 g prawns heads off and deveined
  • 400 g kingklip fillet cut into bite sized chunks

To serve

  • ½ small cucumber peeled and sliced into matchsticks
  • 100 g mung bean sprouts
  • 50 g chopped macadamia nuts toasted
  • red chilli sliced
  • fresh coriander

Instructions

  • Blend all the paste ingredients in a Nutribullet or mini food processor. You can also use a pestle and mortar, but it would require some elbow grease! If you're doing it in a pestle & mortar, start with the onion, garlic and salt and then add the rest of the ingredients one by one.
  • Heat 1Tbsp oil in a large wok and fry the laksa paste until fragrant. Add the fish stock and bring to the boil, then simmer for about 15 minutes. Add the coconut milk and cook for a few minutes before adding the noodles, prawns and kingklip. Simmer until the seafood is cooked.
  • Serve immediately with the cucumber, bean sprouts, macadamia nuts, chilli and coriander.

Kingklip with Buttered Leeks and Pancetta

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Kingklip with buttered leeks and pancetta

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, kingklip
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 generous servings
This delicious dish was quick and easy to prepare. You can't go wrong with these beautiful ingredients.
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Ingredients

  • 1 kingklip fillet 400-600g, cut into large chunks
  • 80 g Richard Bosman pancetta
  • 4 medium leeks
  • 2 cloves garlic
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • salt and pepper
  • juice of 1 lemon
  • chopped parsley to serve

Instructions

  • Heat your grill.
  • Preheat a heavy-bottomed pan and cook the pancetta until crisp (pancetta cooks much faster than regular bacon, so this only takes a few minutes). Set aside on kitchen paper and leave the residual fat in the pan.
  • Fry the leeks for a couple of minutes before adding the garlic. Continue to cook gently and stir frequently so that they do not brown. Remove from the heat and set aside.
  • Season the kingklip on both sides. Add the olive oil to the pan and fry the kingklip for a few minutes on a side until slightly golden.
  • Add the butter to the pan and once melted, baste the fish. Add the leeks back into the pan with the lemon juice. Transfer to the oven for a few minutes to get some colour on the kingklip.
  • Serve with chopped crispy pancetta, some chopped parsley and wilted greens.

Garlic Parmesan Baked Fish

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Garlic Parmesan Baked Fish

Course: Main Course
Cuisine: Keto
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Here’s a recipe to convince you that fish and cheese can be comfort food and not a food sin after all!
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Ingredients

  • 60 ml softened salted butter
  • 1 Tbps mayonnaise
  • ½ cup grated Parmesan cheese
  • 2 Tbsp chives finely chopped
  • 4 garlic coves or more
  • good grinding of black pepper
  • 1 kg firm white fish portioned into 4 pieces
  • juice of half a lemon
  • salt & pepper to taste

Instructions

  • Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
  • Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!

Grilled Swordfish with Charred Cherry Tomatoes

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Grilled Swordfish with Charred Cherry Tomatoes

Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Georgia East
The prime steak of the seafood world, swordfish offers a meaty meal. Seared to a perfect medium rare, these swordfish steaks are topped with a sauce of charred tomatoes, rosemary and anchovy that is redolent of Mediterranean cuisine.
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Ingredients

  • 4 swordfish steaks
  • olive oil
  • course ground sea salt and black pepper
  • 200 g cherry tomatoes washed
  • 1 sprig fresh rosemary
  • 3-4 sprigs fresh parsley finely chopped
  • 2 brown anchovy fillets
  • 1 lemon juiced and zested

Instructions

  • Heat a pan to searing hot. Toss in the cherry tomatoes and leave them to blacken and blister. When soft and charred, remove the tomatoes from the pan and turn off the heat.
  • Pour in a glug of olive oil and strip the rosemary leaves from the stalk, adding them to the warm oil. Add in the sliced garlic, anchovies and lemon zest and leave to cook in the warm oil until soft.
  • Pour this mixture into the same dish as the tomatoes and gently stir to combine. Scatter over the parsley and season with salt and pepper. Set the sauce aside.
  • Heat a clean non-stick pan until smoking hot. Rub the swordfish steaks with a little olive oil and season with salt and pepper. Sear the steaks on one side for 3-4minutes before turning them over and searing for a further 1-2 minutes. The fish should still be rare in the middle.
  • Serve the steaks immediately, topped with the charred tomato sauce and on a bed of white bean mash if desired.

Kingklip Meunière

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Kingklip Meunière

Course: Main Course
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Author: Georgia East
A classic recipe used to prepare sole, readily available kingklip proves to be just as delicious. The addition of piquant capers and fresh parsley cut through the richness of the butter sauce.
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Ingredients

  • 500 g kingklip fillets fresh or defrosted
  • 120 ml melted butter
  • 1 lemon juiced
  • 2 cloves garlic finely sliced
  • 12-15 capers
  • 2-3 sprigs fresh parsley finely chopped
  • course ground sea salt and black pepper

Instructions

  • Melt the butter in a saucepan until foaming. Season the kingklip with salt and pepper and add to the butter along with the capers.
  • Cook the fish for 3-4minutes on one side then carefully flip and add in the sliced garlic and lemon juice.
  • Cook the fish for a further 2-3 minutes before scattering over the chopped parsley.
  • Transfer the kingklip to a warmed serving dish and serve immediately with extra lemon wedges, steamed green beans and new potatoes.

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