Peri-peri Kingklip

INGREDIENTS

1kg Kingklip fillets, fully defrosted and cut into even sized pieces. Keep cold.
Sauce:250g butter1 teaspoon crushed chillies¼ cup lemon juice3 dishing spoons Peri-Peri sauce (see note below) 1 teaspoon mixed herbs1 teaspoon white vinegar Pinch of sugar
Marinade:1 and ½ teaspoons salt1 teaspoon Robertsons zesty lemon herb1 heaped teaspoon crushed red chillies1 teaspoon smoked paprika 3 big garlic cloves, minced and smashedA little oil and lemon juice, just to make a paste.

METHOD

Marinate the fish in the paste for 1 hour (not longer!).
Bring sauce ingredients to a boil and set aside until needed.
Heat a pan with a little oil until the oil shimmers.Place a fillet or two in at a time, skin side down, and sear well. Turn over using a metal spatula and cook the other side. Do not over-cook. Transfer to a Pyrex dish.Repeat with remaining fillets.
When all are done, deglaze pan with a little boiling water. Srub using your spatula to get out all the tasty browned bits. Add this pan drippings to the sauce and whisk well. (This deglazing technique is used in most restaurants and ensures maximum flavour.) Now pour the sauce over the fish and grill in a very hot oven until bubbly.
Garnish with fresh parsley🌿.
Serve immediately with lemon wedges. Enjoy!

INFO & TIPS

Served with simple savoury rice and salad, the fish is the star of the show🙌.

This sauce was made with Steers Peri-Peri but we will be experimenting with other brands and updating.

POSTED ON

16 Jun 2024

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