Recipe: grilled fish with pear marmalade

By admin
18 October 2009

Fish is good for you, tasty and easy to prepare. This week YOU features delicious recipes including this healthy dish of grilled whole fish with dried pear marmalade.

Serves 4 to 6

FISH

INGREDIENTS: 2 fish (eg jacopevers or snoek, gills and gut removed), scraped clean; lemon salt (see tip below).

METHOD: Rub the fish well inside and out with the lemon salt and place in the fridge for an hour. Place a few lemon slices in the gut cavity.

DRIED-PEAR MARMALADE

INGREDIENTS: 1 small onion, chopped; 2 cloves garlic, crushed; 80 ml red wine vinegar; 100 g (250 ml) dried pears, cut in strips; 125 ml rooibos tea; 60-80 ml sugar; 2 sprigs fresh rosemary; 2 bay leaves.

METHOD: Place the ingredients in a small saucepan and boil until most of the liquid has evaporated and the pears are soft. Remove the rosemary. Set aside.

TO COOK

INGREDIENT: olive oil flavoured with garlic cloves.

METHOD

OVEN: Preheat oven to 180 C. Place the whole fish on a well-oiled baking sheet and sprinkle well with garlic oil. Cook for 20-35 minutes or until just done, depending on the size of the fish.

GRIDDLE PAN: Cut the fish into fillets. Heat the griddle pan until very hot, brush with oil and cook the fish for 2-3 minutes on each side, sprinkling with garlic oil while grilling.

BRAAI: Keep the fish whole. Place skin side down on a hot, well-oiled grid and braai high over the coals until done. Sprinkle often with garlic oil.

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.

TIP: To make lemon salt, finely grate the rind of 5 lemons. Spread on baking paper on a baking sheet and dry completely in the oven at 100 C. Cool and process in a food processor. Mix with coarse sea salt in the ratio 1 part lemon rind to 3 parts salt and process until very fine. Store in an airtight container with a sprig of rosemary.

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