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FRESH HAKE FILLETS WITH PINEAPPLE WEDGES
Fresh hake fillets with pineapple wedges
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Recipe by: Abigail Donnelly
Serves: 4
Dietary considerations: Low carb / Fat conscious / Pescatarian
Category: Easy / Kid-friendly
Prep time: 15 minutes
Cooking time: 5-10 minutes
Ingredients:
2 T extra virgin olive oil
4 x 200 fresh hake fillets
2 T smoked paprika
1 T ground cumin
sea salt and freshly ground black pepper, to taste
wild rocket
1 queen pineapple, cut into thin wedges
30 g fresh mint leaves, to serve
For the tequila dressing, mix:
juice of 2 limes
1 T honey
2 T tequila
Cooking instructions:

Heat the olive oil in a pan.

Dust the hake fillets with smoked paprika and ground cumin and season.

Place the fillets in the pan and fry for 3 to 4 minutes a side, or until cooked through and crisp but still moist.

Place on a bed of wild rocket with a wedge of fresh pineapple and a few mint leaves.

Add a sprinkling of lemon zest and drizzle the dressing on top.

A great side would be whole-grain mustard, artichoke and warm potato salad, or simply a crispy potatoes with lime and parsley salt .

Per serving: 1 285.2KJ, 36.7g protein, 10.7g fat, 15.9g carbs

Wine: Woolworths Chardonnay Sur Lie 2007 (Jordan Wines)


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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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