RED FISH WITH CHILLI GARLIC BUTTER
Servings: 4
Ingredients
25g butter
½ tsp crushed garlic
1 red chilli (optional)
1 tsp NOMU Seafood Rub
Juice of half a lemon
NOMU Extra Virgin Olive Oil
4 fillets of the freshest fish (we used Panga)
Soft tortillas, to serve
NOMU MAYU, to serve
PEPERONATA:
1 yellow pepper
1 red pepper
1 red chilli
A glug NOMU Extra Virgin Olive Oil
Directions
For the peperonata, barbecue the whole peppers and chilli until charred. Place in a bowl, cover with cling wrap and allow to cool, then peel, de-seed, and roughly chop. Stir in a few glugs of Olive Oil and season to taste.
Melt the butter and stir in the crushed garlic, chilli (optional), Seafood Rub and lemon juice. Brush the grid with Olive Oil to stop the fish from sticking.
Brush the fish with the garlic butter before braaing over very hot coals. Cook for 3 minutes then turn and cook on the other side.
Serve the fish on toasted tortillas with pepper caponata, fresh lemon and a dollop of NOMU MAYU.
Ingredients
25g butter
½ tsp crushed garlic
1 red chilli (optional)
1 tsp NOMU Seafood Rub
Juice of half a lemon
NOMU Extra Virgin Olive Oil
4 fillets of the freshest fish (we used Panga)
Soft tortillas, to serve
NOMU MAYU, to serve
PEPERONATA:
1 yellow pepper
1 red pepper
1 red chilli
A glug NOMU Extra Virgin Olive Oil
Directions
For the peperonata, barbecue the whole peppers and chilli until charred. Place in a bowl, cover with cling wrap and allow to cool, then peel, de-seed, and roughly chop. Stir in a few glugs of Olive Oil and season to taste.
Melt the butter and stir in the crushed garlic, chilli (optional), Seafood Rub and lemon juice. Brush the grid with Olive Oil to stop the fish from sticking.
Brush the fish with the garlic butter before braaing over very hot coals. Cook for 3 minutes then turn and cook on the other side.
Serve the fish on toasted tortillas with pepper caponata, fresh lemon and a dollop of NOMU MAYU.
Ingredients
25g butter
½ tsp crushed garlic
1 red chilli (optional)
1 tsp NOMU Seafood Rub
Juice of half a lemon
NOMU Extra Virgin Olive Oil
4 fillets of the freshest fish (we used Panga)
Soft tortillas, to serve
NOMU MAYU, to serve
PEPERONATA:
1 yellow pepper
1 red pepper
1 red chilli
A glug NOMU Extra Virgin Olive Oil
Directions
For the peperonata, barbecue the whole peppers and chilli until charred. Place in a bowl, cover with cling wrap and allow to cool, then peel, de-seed, and roughly chop. Stir in a few glugs of Olive Oil and season to taste.
Melt the butter and stir in the crushed garlic, chilli (optional), Seafood Rub and lemon juice. Brush the grid with Olive Oil to stop the fish from sticking.
Brush the fish with the garlic butter before braaing over very hot coals. Cook for 3 minutes then turn and cook on the other side.
Serve the fish on toasted tortillas with pepper caponata, fresh lemon and a dollop of NOMU MAYU.
Ingredients
25g butter
½ tsp crushed garlic
1 red chilli (optional)
1 tsp NOMU Seafood Rub
Juice of half a lemon
NOMU Extra Virgin Olive Oil
4 fillets of the freshest fish (we used Panga)
Soft tortillas, to serve
NOMU MAYU, to serve
PEPERONATA:
1 yellow pepper
1 red pepper
1 red chilli
A glug NOMU Extra Virgin Olive Oil
Directions
For the peperonata, barbecue the whole peppers and chilli until charred. Place in a bowl, cover with cling wrap and allow to cool, then peel, de-seed, and roughly chop. Stir in a few glugs of Olive Oil and season to taste.
Melt the butter and stir in the crushed garlic, chilli (optional), Seafood Rub and lemon juice. Brush the grid with Olive Oil to stop the fish from sticking.
Brush the fish with the garlic butter before braaing over very hot coals. Cook for 3 minutes then turn and cook on the other side.
Serve the fish on toasted tortillas with pepper caponata, fresh lemon and a dollop of NOMU MAYU.
