Seafood recipes

Hot and sour prawn soup with cardamom infusion

5 minutes

Chilli recipes

Chilli and lime calamari

5 minutes

Chilli recipes

Seared Calamari, baby marrow and chilli salad

15 minutes

Chilli recipes

Cucumber, tamarind, coriander and chilli salsa

Seafood recipes

Fragrant butternut soup with prawn masala

5 minutes

Chilli recipes

Prawn-and-herb salad with shallots, chilli, lime and toasted peanuts

Chilli recipes

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

20 minutes

Burger recipes

Crunchy tomato and strawberry salad burger with pea and snoek patty

Chilli recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Chilli recipes

Hot-smoked norwegian salmon dressed with chilli and lemongrass infused coconut milk

Avocado recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

Fish recipes

Grilled whole fish with watermelon salsa

10 minutes

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.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Hot and sour prawn soup with cardamom infusion

Chilli and lime calamari

Seared Calamari, baby marrow and chilli salad

Cucumber, tamarind, coriander and chilli salsa

Fragrant butternut soup with prawn masala

Prawn-and-herb salad with shallots, chilli, lime and toasted peanuts

Organic linguine with organic olive oil, chilli, garlic and parsley sauce served with seared tuna chunks

Crunchy tomato and strawberry salad burger with pea and snoek patty

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Hot-smoked norwegian salmon dressed with chilli and lemongrass infused coconut milk

Steamed prawn salad with avocado chilli salsa and lemon aioli

Grilled whole fish with watermelon salsa

Grilled whole fish with watermelon salsa

Ingredients

Method