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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
