– recipe –

grilled harissa fish



 –RECIPE–

grilled harissa fish



RECIPE: grilled harissa fish with roasted butternut & coriander yoghurt

ABALOBI PIONEER CHEF KERRY KILPIN adds the wow factor to fish with a story in this recipe perfect for a weeknight dinner or lazy summer lunch.




Serves: 4

Prep time: 25 minutes

Cooking time: 6–8 minutes

Works well with: Cape Bream, Silver, any Fish With A Story

Occasion:
Easy weekday, Effortless entertaining


Tip: See how to fillet whole fish like a pro 

 

Ingredients

 

4 x 200 g fillets of Fish With A Story

1 lemon

1 large butternut, cubed and roasted

10 g cumin seeds

10 g sugar

salt and pepper

harissa vinaigrette (see below)

coriander yoghurt (see below)

 


Harissa vinaigrette

 

50 g harissa

10 ml water

1 tsp honey

chopped chilli, to taste

1 lemon

200 ml sunflower oil

salt

 

Whisk the harissa, water, chilli, honey, squeeze of lemon juice. Gradually add the oil while whisking. Season with salt, pepper and a squeeze of lemon juice.

 


Coriander yoghurt

 

100 ml plain yoghurt

10 g coriander, chopped

salt


Mix together and season.

 


Method

  1. Grill the fish with a little oil in a hot pan for about 2 minutes on each side. Ensure to get a nice golden colour and crispy skin.

  2. Add a squeeze of lemon juice.

  3. Serve the grilled fish on top of the roasted butternut. Drizzle with harissa vinaigrette and coriander yoghurt.



Recipe credit:
Chef Kerry Kilpin of Steenberg's Bistro Sixteen82 and Tryn


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Fish With A Story is powered by ABALOBI – a South African-based, global social enterprise seeking to empower small-scale fishing communities through the joint development of Technology For Good.


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