BLACKTAIL ON COUSCOUS

Infused with salad and coriander. They one of the most common fish in South Africa and occur along the entire coastline from the Cape to Natal. 

Blacktail grow up to 5kgs the current South African record is 52cm – 5.4kgs, and the oldest recorded age of 21 years. They one of the most common fish in South Africa and occur along the entire coastline from the Cape to Natal. Blacktail have a fine firm fresh with a delicate flavour. The Fish can be shallow fried deep fried grilled or oven baked and is a good fish to braai.

Ingredients:

  • 4x 800g / 1kg blacktail
  • 200g cake flour to dust the fish
  • 300g chopped mushrooms, fried
  • 1 green pepper
  • 2 tomatoes diced
  • 2tbl spoons Robertson’s Lemon and Herb spice
  • 60g tikka curry paste
  • 1 lemon juiced
  • 5g 1/4 teaspoon himalayan salt
  • 1/4 tsp ground black pepper
  • 5 fresh garlic cloves chopped
  • 30g Fresh coriander
  • 60g Himalayan pink salt
  • 60g Mr Balls Chutney
  • 30ml Olive oil for the couscous
  • 100ml Sunflower oil to fry the fishH

Preparation:

  • Season the fillets with Robertson lemon and herb spices
  • Dust in flour and shallow fry in a hot pan
  • Coat the couscous in olive oil. Cover in boiling water
  • Add the Tikka paste and lemon juice and zest of the lemon
  • Once the couscous is cooked then add the salad ingredients: mushrooms and chopped cori

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