Grilled hake with soy and lime
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Unrated
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Prep Time
10 mins
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Cook Time
12 mins
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Servings
1
Grilled hake with soy and lime
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This an easy recipe for grilled hake with soy, lime, and charred greens with tomato and chili.
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Ingredients
- 1 hake fillet large
- 80 g asparagus
- 175 g zucchini
- 80 g Baby tomatoes
- 5 g Coriander small handful
- 1/2 lime juiced
- 1/4 - ½ red chili
- 1 Tbs soy sauce
Instructions
- Start with your dressing to get the flavours developing. De-seed and finely slice your chili. Place your chili (to your heat preference) in a jar that has a lid. Add your soy sauce, some fresh lime juice (to your taste), and salt.
- Close the lid and give it a vigorous shake. Taste to test and season with further lime juice and salt. If you do not have a jar, simply place your ingredients in a bowl and whisk them together. Set aside.
- Place a grill pan (or normal non-stick pan) over high heat.
- In the meantime, brush off any dirt from the asparagus and zucchini (or rinse if you have water). Halve the thinner zucchinis and quarter the thicker ones. Trim 1cm off the ends of the asparagus, and halve the thicker asparagus stalks lengthways.
- The zucchini and asparagus should be a similar thickness to assist with quicker and equal cooking times. Place both in a bowl, drizzle with a generous amount of olive oil, and season well with salt. Toss until well coated.
- Depending on the size of your grill pan, do this in batches to avoid overlapping. Place the asparagus and zucchini carefully on your hot grill pan and let them cook for about 3-4 minutes per side. They should be charred on both sides and cooked, but still “al dente” (a bit crunchy). Use tongs to turn the veggies as they brown on all sides. When the veggies are cooked, return them to the bowl.
- In the meantime, halve the baby tomatoes and add them to the bowl (use the same bowl you tossed the asparagus & zucchini in). We are being waterless in this recipe so dust the dirt off the coriander with a paper towel or a cloth, then roughly chop it. Add it to the bowl.
- Once your grilled greens are back in the bowl too, add a further drizzle of olive oil, toss to combine, and season further with salt and pepper.
- Place a non-stick pan over medium heat. Rub your hake with a drizzle of olive oil and salt on both sides. When the pan is hot, add the hake (skin side down) and pan-fry for 4-6 minutes until the skin is golden and turning crispy. Turn and repeat until cooked through. Remove from the pan, season with salt & pepper, and let it rest for 2 minutes.
- To serve, dish up the grilled greens and fresh tomato salad. Top with the golden hake and drizzle over your dressing (to your preference). Enjoy!
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