Fishwife Recipes — fresh fish

There’s nothing nicer than a piece of crispy skin coating your flaky fish fillets and achieving this is a lot simpler than one thinks! The trick is to follow a few simple rules: 1. Make sure your fillets are incredibly dry. 2. Make sure you season the fillets with fine table salt 5 minutes before frying to assist in removing any excess moisture from the fillets.  3. Make sure you use clarified butter to pan fry the fillets.  4. Make sure you use a plate or some form of a weight to keep the fillets flat in the pan to prevent...

For this recipe Greenfish supplied us with some super tasty Silver Fish. You can prepare it as in our Crispy Skinned Fish Recipe before tackling the sauce I am about to cover here. I was fortunate enough to have Chef James pass on some inspiration for this delicious sauce! I used his guidance in combination with our crispy skin fish fillets to come up with this recipe. Utilising fresh ginger, lemongrass and thyme in a reduced white wine sauce with some finishing touches of cream, it is simply to die for! This sauce is very versatile and can be used...

  Gurnard is a fish you may not always find on the menu or in the supermarket.  Being not only delicious but a SASSI Green Listed species, it is a no brainer to buy some of these beautiful white fillets when you can source them.   Here’s a tasty, buttery recipe that is so very simple and utilizes minimal ingredients. This means you work out with a seriously cost effective, sustainable meal that tastes like five star dining at home.  Its a win win for your pocket and the environment! Lemon & Parsley Pan Fried Gurnard Fillets Serves 4 Cook Time...

With the weather warming up for summer, braai season is in the air!  And what better way to celebrate a perfect summer evening than a lekker fish braai. This recipe is seriously simple and quick to put together. Make sure to read our simple method to removing Yellowtail pin bones before you attempt this recipe.   Yellowtail on the Braai Cook Time 20 min Ingredients 1 pack of Greenfish Yellowtail Fillets 2 tsp of Crushed Garlic 2 Red Onions 1 Lemon A few knobs of Butter Coriander Salt & Pepper Instructions Place your pin boned fillet of fish on a...

You may often find when you come home with a fillet of fish that the pin bones are still present. This is due to the fact that leaving them in keeps the meat intact and effectively “undamaged” which preserves the shelf life. Luckily for you, you have me, the trusted Fish Wife to guide you through this simple process of removing them.   STEP 1: Buy yourself a good pair of pin boning tweezers or borrow a pair of hubby’s long nose pliers that you can throw in the dishwasher.   STEP 2: Run the blade of a knife over...