Summer fish Caprese salad
- For the fish:
- 45 ml fish spice
- 4 portions hake
- For the chilli oil:
- 2 green chillies
- 60 ml chives - chopped
- 3 small cloves of garlic
- 2 small lemons - zest and juice
- 125 ml olive oil
- salt and pepper
- For the salad:
- 4 large tomatoes - sliced
- 2 balls buffalo mozzarella - torn
- handful basil leaves
- To serve:
- 4 slices ciabatta - chargrilled
For the fish, sprinkle the fish spice over the fish, covering both sides of each fillet.
Cook the fish on a braai grid, over medium coals, for 10 mins.
Turn the fillets over and cook for a further 6-8 mins until firm and cooked through.
For the chili oil, combine all of the ingredients in a food processor and blend until fine.
Season to taste.
For the salad, arrange the tomatoes in each serving plate and scatter the mozzarella on top.
Add the fish and basil.
Drizzle with some of the chili oil and serve with the chargrilled bread.
TIP: The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.