Compartir en:
Recipes
Grilled Cape Hake with Caponata and Toasted Marcona Almonds
We paired our mild, flaky Cape Hake fish with a delicious vegetable Caponata and topped it with crunchy, toasted almonds.
Instructions:
- Brush the Cape Hake fillets lightly with olive oil, season with salt & pepper
- Sauté eggplant, onion, celery, bell pepper and tomato until soft
- Add olives, capers, vinegar and sugar to the pan and cook on low for 15-20 minutes
- Toast almonds in a dry pan until mild browning, set aside
- Roughly chop the toasted almonds
- Place the seasoned Cape Hake fillets on the grill flesh side down, turn over when fish begins to release from grates, and cook until internal temperature reaches 145°F
- Plate Caponata with Cape Hake fillet on top and garnish with chopped almonds
Ingredients:
- 2 Cape Hake fillets
- 1 eggplant, medium-sized
- 1 cup cherry tomatoes
- 2 tbsp fresh basil
- 3 tbsp golden raisins
- 2 tsp red wine vinegar
- 1/4 cup small-diced celery
- 2 tbsp chopped green olives
- 1/4 cup olive oil
- 1/4 cup medium-diced red bell pepper
- 1 tbsp capers
- 2 tbsp Marcona almonds
- 1/4 cup sweet onion
- 1 tbsp sugar
