CRUMBED HAKE WITH PINEAPPLE SALSA
CRUMBED HAKE WITH PINEAPPLE SALSA
SHORT DESCRIPTION
Whip up a zesty dressing of fresh coriander, mint and jalapeños and a bright pineapple salsa for a tropical Mexican taste sensation.
Serves 6
INGREDIENTS
6 x I&J Crumbed Hake portions (150 g)
For coriander-mint-jalapeño dressing:
1 cup fresh coriander
1 cup fresh mint leaves
½ cup (125 ml) yoghurt
1 garlic clove
3 jalapeño chillies, deseeded
Juice of half a lime
For pineapple-lime salsa:
1 pineapple, peeled and cubed
Juice and zest of 1 lime
1 Tbsp (15 ml) caster sugar
METHOD
1.
Pre-heat the oven to 220°C.
Pre-heat the oven to 220°C.
2.
Place all the dressing ingredients into a blender or food processor and blend until smooth; season with salt to taste and pour into a serving bowl.
Place all the dressing ingredients into a blender or food processor and blend until smooth; season with salt to taste and pour into a serving bowl.
3.
For the pineapple salsa, place all the ingredients into a bowl and mix well. Season to taste and set aside.
For the pineapple salsa, place all the ingredients into a bowl and mix well. Season to taste and set aside.
4.
Bake the Crumbed Hake portions for 20 minutes; turn after 15 minutes.
Bake the Crumbed Hake portions for 20 minutes; turn after 15 minutes.
5.
Serve the Crumbed Hake with the coriander dressing and pineapple salsa. Garnish with lime slices and a few coriander stalks if desired.
Serve the Crumbed Hake with the coriander dressing and pineapple salsa. Garnish with lime slices and a few coriander stalks if desired.
MEXICAN-STYLE HAKE
Whip up a zesty dressing of fresh coriander, mint and jalapeños and a bright pineapple salsa for a tropical Mexican taste sensation.
Serves 6
INGREDIENTS
6 x I&J Crumbed Hake portions (150 g)
For coriander-mint-jalapeño dressing:
1 cup fresh coriander
1 cup fresh mint leaves
½ cup (125 ml) yoghurt
1 garlic clove
3 jalapeño chillies, deseeded
Juice of half a lime
For pineapple-lime salsa:
1 pineapple, peeled and cubed
Juice and zest of 1 lime
1 Tbsp (15 ml) caster sugar
METHOD
1.
Pre-heat the oven to 220°C.
Pre-heat the oven to 220°C.
2.
Place all the dressing ingredients into a blender or food processor and blend until smooth; season with salt to taste and pour into a serving bowl.
Place all the dressing ingredients into a blender or food processor and blend until smooth; season with salt to taste and pour into a serving bowl.
3.
For the pineapple salsa, place all the ingredients into a bowl and mix well. Season to taste and set aside.
For the pineapple salsa, place all the ingredients into a bowl and mix well. Season to taste and set aside.
4.
Bake the Crumbed Hake portions for 20 minutes; turn after 15 minutes.
Bake the Crumbed Hake portions for 20 minutes; turn after 15 minutes.
5.
Serve the Crumbed Hake with the coriander dressing and pineapple salsa. Garnish with lime slices and a few coriander stalks if desired.
Serve the Crumbed Hake with the coriander dressing and pineapple salsa. Garnish with lime slices and a few coriander stalks if desired.
