CHIMICHURRI FISH WITH APPLE-ANDBABY MARROW SLAW
“Substitute the tilapia with any sustainable fish. If you’re cooking a whole fish (e.g. snoek) wrap it in four layers of newspaper and tie with string, then dunk the whole parcel in water before braaiing to steam the fish.”
Serves 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 10 minutes
Woolworths whole tilapia 2, filleted into 4 fillets salt, to taste
For the apple-and-baby marrow slaw, toss: baby marrows 4, thinly sliced celery 2 sticks, thinly sliced green apples 2, cut into matchsticks olive oil 1T lemon juice 1T sea salt and freshly ground black pepper, to taste
For the chimichurri, mix: capers 2 t, chopped parsley 30 g, chopped gherkins 300 g, chopped small red chilli 1, chopped garlic 1 clove, minced anchovies 4, minced olive oil 2T
1 Salt the fish on the skin side. Braai over medium coals until slightly charred; the flesh should still be slightly opaque. 2 Serve the chimichurri on top of the salad, topped with the fish. CARB-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE
WINE: Woolworths Paul Cluver Sauvignon Blanc