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Blackened fish with brinjal and red pepper

Recipe from: 9/1/1995 12:00:00 AM
Ingredients 15
Servings 6


  • 15
    cayenne pepper
  • 30
  • 15
    ground black pepper
  • 2
    chillies, finely sliced
  • 10
    cloves garlic, crushed
  • 150
    sunflower oil or canola oil
  • 6
    kingklip, kabeljou or Cape Salmon loin portions of the same thickness (allow 150-200 g per person)
  • seasoned salt
  • flour
  • 3
    medium to large aubergines, cut lengthways into thick slices
  • seasoned salt
  • 3
    sweet bell peppers, de-pipped and cut into eights, or thinner
  • herb or mustard salad dressing or a good quality full-oil French dressing


SPICE MIX 1. Combine all spice mix ingredients to form a paste. (Best if made in advance) 2. Season the fish. Dip the fish in flour and shake off the excess. Brush on all sides with the spice paste. Refrigerate covered, until just before grilling. VEGETABLES 3. Season the brinjals and leave to stand in a colander for at least 30 minutes. 4. Rinse and press dry between layers of paper towel. Toss the brinjal slices with dressing to coat. Toss the prepared pepper strips with dressing to coat. 5. Spread the vegetables out in a single layer on a lined baking tray. Bake in preheated 220 ºC oven for about 40 minutes, until well browned. TO SERVE 6. Grill the fish until just done. Best done in a cast-iron pan, griller or on the braai. Reheat the vegetables (if pre-prepared). Place a portion of fish on a slice of brinjal and top with peppers. Garnish with fresh herbs and serve immediately. Serves 6.

Read more on: fish/seafood  |  bake  |  grill

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