12 Feb Grilled line fish with Cuban Mojo sauce
I just love the idea of spicy food in the month of love, and what better way to add some heat than with piquant Cuban flavours. The aromas are earthy, rich and sultry. You can use the sauce for basting the seafood or just serve on the side. For extra flair, mix up a jug of Brandy Cubana before cooking this dish with your special person.
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 10 minutes |
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I just love the idea of spicy food in the month of love, and what better way to add some heat than with piquant Cuban flavours. The aromas are earthy, rich and sultry. You can use the sauce for basting the seafood or just serve on the side. For extra flair, mix up a jug of Brandy Cubana before cooking this dish with your special person.
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Ingredients
- 500 grams White line fish such as sea bass, cob or any other white fish in the SASSI green list
- 200 grams Prawns, peeled and cleaned
- 1 bunch Fresh coriander leaves (20g)
- 1 bunch Italian Parsley (20g)
- 4 Garlic cloves minced
- Zest and juice of 1 lime
- 1 Jalapeno chilli, deseeded and diced
- 1/4 cup Willow Creek Jalapeno flavoured olive oil
- 1/4 cup Extra Virgin olive oil
- 15 ml White wine vinegar
- Salt and pepper to taste
Instructions
Fish
- Heat a griddle or frying pan with some olive oil. You can also cook the fish on the braai.
- Season the fish and prawns to taste and grill/fry/braai on both sides until cooked.
- Place the rest of the ingredients in a blender and mix until smooth.
- Serve the sauce with the fish.
For the Brandy Cubana
- Fill two Collins or highball glasses with some ice. Add KWV 12 year Small Batch Potstill Brandy and a dash of lime juice. Stir well and top up with cola. Garnish with a lime wheel.