Yesssss, spring is here!! Have you not noticed?? It’s all us Brits seem to be talking about, as well as barbecues and longer brighter day in the park guzzling wine and beer! It’s exciting – no rain and all sunshine (ahem sporadic spells of sunshine and still some rain), and no work….oh, we still have work. The latter aside, it’s time to start cooking some fresh, zingy and spicy dishes to celebrate.
This is one of many dishes I fondly remember being served at family parties growing up. I’ve always had and used the marinade on chicken, where in the spring/summer months the chicken is barbecued and served with a gorgeous salad. Then during the winter months it is roasted in the oven and is a great comforting dish served with plantains and rice.
Having tried it out using kingfish and serving it at my last supper club, I thought this would be a great dish to share entering into spring. The cooling and crunchy salad naturally compliments the spicy and nutty marinade.
I haven’t had the chance to try it out yet with my own homemade peanut butter but using a good quality peanut butter really does make a difference to using ones loaded with sugar – it means it’s not heavy or clangy at all.
Try it out this weekend, and if the sun is still shining get the barbecue out!
Enjoy!
x
The prep. part – serves 4
The marinade
- 4 x 300g kingfish
- 2 tbsp of olive oil
- 1 x salad tomato
- 1 ½ tbsp. of peanut butter – I use whole earth organic crunchy peanut butter
- 1tbsp of tomato paste
- 2 garlic cloves
- ½ onion
- 4 lemons, juiced
- 1 tsp of scotch bonnet pepper – I usually have a jar of blitzed scotch bonnet in the fridge and top it with a little olive oil so it keeps longer.)
- 1/3 of a low salt vegetable kallo cube
The salad
- 2 x fennel bulbs, finely sliced
- 2 x corn on the cob
- ½ pomegranate seeds
- 1 x avocado, scooped out with a spoon
- 2 tbsp of rapeseed oil
- 2 limes, juiced
- Salt and pepper to season
The cooking assembling part
- Put all the ingredients for the marinade into a food processor and blitz until near smooth.
- Place the kingfish in tupperware, cover with marinade and place in the fridge. Ideally you would want to leave it overnight to marinate but 2 -3 hours should be enough if you are wanting to serve this on the day you have prepared it. If you have any marinade remaining you can freeze it and save yourself some prep. next time around!
- Once the fish has marinated, preheat the oven at 180⁰C and place the corn in the oven, directly on the rack, for 20 minutes.
- After 20 minutes place the kingfish in a tray at the top of the oven and move the corn down a shelf. Turn the fish after 10 minutes.
- While the fish and corn is cooking, prepare the other salad ingredient but wait until you are serving the dish to dress it with the lime juice and rapeseed oil.
- Take the corn out of the oven 5 minutes before the fish is ready, Remove the corn from the cob by standing it up and slicing down the cob with a chef’s knife.
- Now add the corn to salad, dress it with the lime juice and rapeseed oil and season.
Serve and enjoy!!!
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