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Kingklip Kebabs with Home-made Red Pepper Pesto

Dinner is sorted with this light and easy home-made red pepper pesto with Kingklip for dinner!


Use these products

Kingklip Fillet Cuts 600 g

Ingredients

Sea Harvest Kingklip fillet cuts 600 g, cut into cubes

For the red pepper pesto:
1 red pepper
1 lemon zested and juiced
2 garlic cloves
2 tsp paprika
1 tsp ground cumin
4 tbsp roughly chopped parsley
¼ cup extra virgin olive oil
4 tbsp red wine vinegar
100 g walnuts, roughly chopped
Salt and freshly ground black pepper

Serve with a baby leaf salad made of:
Baby spinach, organic baby leaves, lemon juice and shaved Parmesan

Method

For the red pepper pesto:

  1. Place the red pepper under the grill or char directly over an open flame, turning to ensure the pepper chars evenly. Add the pepper to a bowl covered with cling wrap and allow to steam for 15 minutes.
  2. Remove the pepper from the bowl and simply rub off the skin before tearing the flesh, discarding the seeds.
  3. Add to the blender the red pepper, lemon zest and juice, garlic, paprika, cumin, parsley, olive oil and red wine vinegar as well as the walnuts, salt and pepper. Pulse to form a sauce.

Kingklip Skewers:

  1. Skewer the fish before laying on a flat tray and coating evenly with a generous amount of the red pepper pesto.
  2. Heat a griddle pan over a high heat and add the skewered fish.
  3. Cook until char lines form before turning over and cooking the other side in the same manner.
  4. Finish the skewers off with a squeeze of lemon.

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