Grilled whole fish with dried pear marmalade

By admin
28 February 2012

In this recipe we serve fish instead with dried-pear marmalade which is quick and  easy to make.

Serves 4 to 6

Preparation time: 10 min

Chilling time: 1 hour

Cooking time: 20-35 min

FISH

2 fish (eg jacopevers or snoek), gutted, scraped and gills removed

salt flavoured with grated lemon rind

lemon slices (optional)

DRIED-PEAR MARMALADE

1 small onion, chopped

2 cloves garlic, crushed

80 ml red wine vinegar

100 g (250 ml) dried pears, sliced in strips

125 ml (½ c) rooibos tea

60-80 ml sugar

2 sprigs fresh rosemary

2 bay leaves

TO COOK

garlic-infused olive oil

FISH 

Rub the fish well inside and out with the lemon salt and chill for an hour.

If cooking whole, put a few lemon slices in the body cavity.

DRIED-PEAR MARMALADE 

Put the ingredients in a small saucepan and boil until most of the liquid has evaporated and the pears are soft.

Remove the rosemary sprigs.

Set aside.

TO COOK

OVEN

Preheat the oven to 180 °C.

Put the whole fish on a well-oiled baking sheet and sprinkle well with garlic oil.

Cook until just done – 20-35 minutes, depending on the size of the fish.

PAN

Cut the fish into fillets.

Heat a griddle pan until very hot, brush with oil and grill the fish for 2-3 minutes on each side, sprinkling with garlic oil while cooking.

BRAAI 

Keep the fish whole.

Put skin side down on a hot, well-oiled grid and braai high over the coals until done.

Sprinkle often with garlic oil.

TO SERVE

Serve with mashed sweet potato topped with a spoonful of dried-pear marmalade and a rocket salad sprinkled with a little olive oil and lemon juice.

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