Home
Recipes
Pescatarian

Pan-seared fish with warm caprese salad

Fish recipes

Pan-seared fish with warm caprese salad

15 minutes

Oven-roasted hake stuffed with fresh herbs and zesty lemon

Fish recipes

Oven-roasted hake stuffed with fresh herbs and zesty lemon

25 minutes

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

Seared calamari steaks in a coconut-and-peanut sauce served with sugar-snap peas

20 minutes

All-in-one fish soup

Fish recipes

All-in-one fish soup

15 minutes

Steamed prawn salad with avocado chilli salsa and lemon aioli

Avocado recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

Panfried hake fillets on a bed of spring greens

Fish recipes

Panfried hake fillets on a bed of spring greens

25 minutes

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Yellowfin tuna sashimi with pickled ginger and sesame soya sauce

Couscous recipes

Baked spiced fish with couscous

15 minutes

Warm squid and chermoula salad with crisp fennel

Warm squid and chermoula salad with crisp fennel

5 minutes

The modern Caesar

The modern Caesar

10 minutes

The classic caesar

The classic caesar

5 minutes

Grilled whole fish with watermelon salsa

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

58 of 60

Grilled whole fish with watermelon salsa

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

sea salt and freshly ground black pepper
2 whole fish (400 g each), such as hake or santer, cleaned
4 T olive oil
2 red chillies
½ onion, diced
3 cloves garlic, thinly sliced
½ cup fresh coriander
2 T fresh parsley, finely chopped
2 T lime juice
1 small watermelon, sliced, for serving

For the salsa, combine:

1 spring onion, finely diced
½ cucumber diced
a handful of coriander leaves
2 T lime juice
sea salt and freshly ground black pepper, to taste

Method

Heat a griddle pan over medium heat. Season the fish and drizzle with the olive oil.

Fry the fish on both sides for a total of 6 to 8 minutes, or until the meat is tender and opaque in colour. Remove and keep warm in the oven.

Fry the remaining ingredients in the pan juices until tender and then ladle onto the fish.

Serve on sliced watermelon with a side helping of salsa.

Cook’s note: Serve with roasted vine tomatoes.