Summer fish Caprese salad

Food24
4 servings Prep: 20 mins, Cooking: 20 mins By Food24
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Ingredients (12)

FOR THE FISH:
45 ml fish spice
4 hake
for the chilli oil:
2 green chilli
60 ml fresh chives — chopped
3 garlic cloves
2 lemons — zest and juice
salt and freshly ground black pepper
For the salad:
4 tomatoes — sliced
2 balls buffalo mozzarella — torn
fresh basil
TO SERVE:
4 slices ciabatta — chargrilled
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Method:

For
the fish, sprinkle the fish spice over the fish, covering both sides of each
fillet.

 

Cook
the fish on a braai grid, over medium coals, for 10 mins.

 

Turn
the fillets over and cook for a further 6-8 mins until firm and cooked through.

 

For
the chili oil, combine all of the ingredients in a food processor and blend
until fine.

 

Season
to taste.

 

For
the salad, arrange the tomatoes in each serving plate and scatter the
mozzarella on top.

 

Add
the fish and basil.

 

Drizzle
with some of the chili oil and serve with the chargrilled bread.

 

TIP: The hake can easily be
replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.



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