Here are some Fish Recipes to help you cook your catch
Italian tuna pasta
500g Barilla Penne Rigate No 73
1 long red chilli, seeded, finely chopped200g cup mushrooms, thinly sliced500g Five Brothers Christophe’s Summer Vegetable Pasta Sauce1 1/2 tablespoons drained Sandhurst Baby Capers in Wine Vinegar
240g Callipo Tuna in Olive Oil, drained
Flat-leaf parsley leaves, to serve.
Fish kebabs with sweet chilli and lemongrass sauce
- What you’ll need:
- 1 Fresh Galjoen, about 1.5kg, scaled but not skinned
- 50ml (3 Tablespoons) butter, melted
- 50ml (3 Tablespoons) cooking oil
- 50ml (3 Tablespoons) coarse salt
- 30ml (2 Tablespoons) lemon juice
- Vlek open the Galjoen, leaving intact the stomach area which contains most of the fat.
- Remove the entrails carfully and wipe the fish clean inside and out.
- Mix together the butter, cooking oil, a little bit of salt and brush over the skin.
- Sprinkle the rest of the coarse salt generously over the flesh of the fish and place in a well oiled grid.
- Braai the Galjoen about 300mm above moderate coals.
- When the skin is crisp and golden brown, turn the fish over and lower the grid to brown the flesh quickly without letting it become dry.
- Baste with lemon juice from time to time.
This recipe serves 4 and is traditionally served with brown bread and grape jam.
Tuna Steak With Cucumber
3 tbsp olive oil
4 tuna steaks, about 140g/5oz each
For the relish
2 spring onions, finely chopped
1 medium tomato, finely chopped
½ large red chilli, seeded and finely chopped
1 tbsp olive oil
2 tbsp chopped parsley
1 tbsp lime or lemon juice
- Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.
Romaine Wedges with Sardines & Caramelized Onions
1 tablespoon canola oil
1 large sweet onion, sliced
⅛ teaspoon salt plus ½ teaspoon, divided
2 tablespoons balsamic vinegar
½ cup reduced-fat plain Greek yogurt
2 tablespoons low-fat mayonnaise
- Place oil, onion and ⅛ teaspoon salt in a small saucepan over medium heat. Cover and cook, stirring occasionally, until the onions are very soft and starting to brown, 12 to 15 minutes. Reduce heat to medium-low if they are browning too much. Stir in balsamic vinegar and simmer, uncovered, until it is reduced to a glaze, 1 to 3 minutes.
- Whisk yogurt, mayonnaise, white-wine vinegar, shallot, pepper and the remaining ½ teaspoon salt in a small bowl.
- Divide romaine halves among 4 dinner plates or place on a large platter. Spoon the dressing over the salads. Break sardines into two or three pieces each and divide among the romaine halves. Top with the caramelized onions and tomatoes.
Make Ahead Tip: To make ahead: Cover and refrigerate the dressing (Step 2) for up to 2 days.
Pan Fried Garlic Kingklip
1kg fillets cut into 4 portions. I far prefer to leave the skin on because there is a lot of Kingklip flavor there.
2 finely chopped garlic segments.
1 egg beaten
Knob of butter
oil for frying. (I use a very light mild olive oil)
Tip: If your 1 kilo of fish is in one long fillet like the photo above, then cut it in half lengthwise and then in half crosswise. Just make the tail side a bit longer to compensate for weight. The thick pieces will need to be fried on the three side not just two like the flatter tail portions.
beat the egg thoroughly together with the finely chopped garlic. Coat the fillets well and then roll them in the flour and allow them to set for at least 30 minutes. This protects the delicate flesh from drying out and imparts a beautiful garlic flavor. Don’t overdo the garlic though or else you will lose the fish flavor.
Then in a non stick pan, melt the butter into about half a cup of oil and bring the temperature up until the butter solids are beginning to brown. Drop the fish in and start watching. As soon as it is browned turn it over. Brown all sides and remove. I have finally converted to the Jamie Oliver method of cooking fish skin side down first. With thick fish like Kingklip, if you do it skin side up first, when you turn it over the skin contracts and pulls the fish apart. I wish Jamie had told us all that that was the reason!!!
If you have any doubts about whether the fish is cooked, just gently lift and break a thick portion. It should flake right through and be white inside not pink. I cannot overemphasis how important it is not to overcook any fish. Kingklip can go rubbery and then can dry out very quickly. Be careful.Serve with a squeeze of lemon.