Because fish deserves good, simple and quality ingredients. It is so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill with a delicious dressing helps to deliver fresh flavour without compromising the texture. Stuffing the fish with herbs and citrus helps to lock in moisture and keep the meat flavoursome!
So, don’t be scared to grill delicate fish. This is the only method you need to know to keep you grilling all summer long.
Serves 2
Ingredients:
45 ml Azada Olive Oil & Chilli
1 tablespoon olive oil
2 medium-sized fish such as red snapper, sea bream or sea bass; head-on, scaled and gutted
2 garlic cloves, thinly sliced
1 tablespoon fresh or dried dill
1/2 juice of a freshly squeezed lime + 1 lime, thinly sliced
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper for garnishing
1/2 small bunch of coriander, stems and leaves separated
1 poblano chilli, thinly sliced into rings, seeds removed
Method:
Heat a griddle pan to medium-high heat; meanwhile combine the Azada Olive Oil & Chilli, olive oil, garlic, oregano, lime juice, dill and vinegar in a small bowl. Season with salt and pepper and set aside.
Stuff some of the lime slices (reserve a few for garnish) and coriander stems inside fish.
Carefully place the fish onto the hot griddle pan and drizzle with a few spoonfuls of the marinade. Grill the fish, taking care not to turn it, cook until the skin is nicely crisp, charred and flesh is flaky. (This can take 8–15 minutes, depending on the size of fish) Place a metal spatula underneath the fish with a pair of tongs placed on top of the fish for support, carefully lift and gently turn to the other side. Cook until flesh is flaky and opaque down to the bone, again for 8–15 minutes.
Once cooked, place the fish onto a serving platter; drizzle with Azada Olive & Chilli and lime juice. Garnish with reserved lime slices, coriander and poblano chilli slices.
Tip: Don’t turn or touch the fish until its skin is charred and crispy, otherwise, it will stick to the pan and the flesh will fall apart.
Anisha Fernandez 