GRILLED LINE FISH WITH SPICY CUBAN MOJO SAUCE
BY: MYNHARDT JOUBERT
I just love the idea of spicy food in the month of love, and what better way to add some heat than with piquant Cuban flavours. The aromas are earthy, rich and sultry. You can use the sauce for basting the seafood or just serve on the side. For extra flair, mix up a jug of Brandy Cubana before cooking this dish with your special person.
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
500g white line fish (cob, seabass or any other white fish on the SASSI green list)
200g prawns (peeled and cleaned)
1 bunch (20g) fresh coriander leaves
1 bunch (20g) Italian parsley
4 garlic cloves (minced)
Zest and juice of 1 lime
1 jalapeño (diced)
¼ cup Willow Creek jalapeño flavoured extra virgin olive oil
¼ cup extra virgin olive oil
15ml white wine vinegar
Salt and pepper to taste
- Heat a griddle or frying pan with some olive oil.
- Season the fish and prawns to taste and grill/fry on both sides until cooked.
- Place the rest of the ingredients in a blender and blend until smooth.
- Serve the sauce with the fish.
FOR THE BRANDY CUBANA
Glass: Collins or highball
Garnish: Slice of lime
Method: Fill half a highball glass with ice. Add KWV 12 Year Small Batch Potstill brandy and a dash of lime juice. Stir well and top up with cola. Garnish with a lime wheel.