– recipe –

grilled harissa fish


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

Easy weekday, Effortless entertaining

Tip: See how to fillet whole fish like a pro 




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



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


Mix together and season.



  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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