Summer Fish Recipes
Summer has arrived in earnest in the Southern Hemisphere. For most of us, that means a return to our favoured range of outdoor activities and dishes best suited for hot weather. Fish are a bountiful source of Omega 3 fatty acids, nutrients, and proteins that lend themselves to a variety of delicious preparations ideal for the summer season of dining and fun. In this article, we’ll offer a few of our favourites to add zest and interest to your summertime table.
These tacos distinguish themselves with a delicious mango and coriander salsa and a smoky chipotle aioli that will have your guests looking for seconds. The freshness of the mango chutney and the smoky overtones of the chipotle seasoning are a perfect compliment to other summer flavours and fresh side dishes or salads.
- 3 tbsp chipotle chili powder
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tbsp black pepper
- 500g white fish (e.g. Whiting Fillets) fillets, halved lengthwise
- ¼ c. canola oil
- 1 mango, peeled and diced
- 1 jalapeno, minced (seeded)
- 1 red onion, finely chopped
- 1 clove garlic, minced
- 1 bunch coriander, chopped
- 1 tbsp limejuice
- 1 clove garlic, minced
- ¼ c mayonnaise
- Black beans
- Coleslaw mix
- 3 cups hot cooked rice
Cook time: 20 minutes, Prep time: 1 hour
Combine first four ingredients, dredging your oil-brushed fish fillets thoroughly. Set aside.
For the salsa and the aioli, combine the respective ingredients and set aside until needed.
Prepare your black beans and rice while, in a medium frying pan, you heat the oil, cooking the fish until they are crispy on both sides and opaque in the center.
Build your tacos and enjoy!
This fresh pasta dish is both savoury and satisfying. It makes a perfect dish for any dinner party where light conversation and light fare are the order of the evening.
- 400 g of ricciutelli
- 125 ml olive oil
- 90 g coarse sourdough breadcrumbs
- ½ a Spanish onion, sliced thinly
- 1 young fennel bulb, sliced thinly (set aside fronds)
- 200 g grape and cherry tomatoes
- 1 red chili, sliced thinly
- Juice and zest from 1.5 lemons
- Skinless kingfish fillet, thinly sliced
- 1 cup coarsely chopped rocket
Cook and drain pasta, reserving it with 40 ml of pasta water in its pan.
Heat 50 ml of oil in a medium pan and brown your breadcrumbs, seasoning to taste.
In another medium saute pan, combine chili, garlic, and the rest of your oil over medium-high heat until tender. Add the tomatoes, cooking until they are tender, then incorporate zest and lemon juice, seasoning to taste. Add the pasta with the kingfish, tossing and topping with the breadcrumbs before serving.
There is little more enjoyable than fresh fish at your dining table, especially on long summer nights after a day filled with play. Bring your family and friends together over one of these delightful dishes for conversation and laughter, or create an intimate dinner for the one you cherish most.
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