Small fish with olive salsa

YOU Best Recipes: Braai - - Contents -

OLIVE SALSA

2 gar­lic cloves, crushed 2 spring onions, chopped 1 fresh chilli, finely

chopped juice and grated zest

of 1 le­mon

150 g green olives,

chopped

80 ml (¹⁄₃ c) olive oil 60 ml (¼ c) fresh

co­rian­der, chopped

SERVES 6

3 dried pears, finely

chopped

FISH

6 small fresh fish such as hard­ers, sar­dines or baby hake, scraped and gut­ted sea salt olive oil cous­cous or freshly baked

bread to serve 1 Olive salsa Mix all the in­gre­di­ents in a bowl.

2 Fish Pat the fish dry with pa­per tow­els and sea­son well with salt on the in­side and out­side.

3 Pack the fish in a fold­ing braai grid and brush with oil. Close the grid and braai for about 3 min­utes on each side or un­til the fish are browned on the out­side but still juicy in­side.

4 Trans­fer the fish to a plate and spoon the olive salsa over.

5 Serve with cous­cous or bread.

Prepa­ra­tion 15 min Cook­ing 10-15 min

4

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