Grilled angelfish with macadamia mayonnaise

August 2, 2016 (Last Updated: November 13, 2018)
Grilled angelfish with macadamia mayonnaise recipe

People love this light, tasty way of cooking fish. Serve your grilled angelfish with macadamia mayonnaise with green vegetables and baby potatoes.

Grilled angelfish with macadamia mayonnaise

Serves: 4
Cooking Time: 30 mins


  • 2 large eggs, separated
  • 2,5ml (½ tsp) salt
  • 2,5ml (½ tsp) freshly ground black pepper
  • 2,5ml (½ tsp) mustard powder
  • 250ml (1 cup) macadamia nut oil
  • 15ml (1 tbsp) fresh flat-leaf parsley, chopped
  • 15ml (1 tbsp) lime juice
  • Tabasco sauce, to taste
  • 4 angelfish fillets



Blend the egg yolks, salt, pepper and mustard until well combined.


Whisk in half the oil, a few drops at a time, making sure the mixture is smooth before adding the next few drops.


Add the rest of the oil in a steady stream, beating constantly.


Add the parsley, lime juice and Tabasco.


In a separate bowl, beat the egg whites until stiff. Fold the whites gently into the mayonnaise.


Grill the fish until cooked through, about 10 – 15 minutes depending on thickness.


Top the fish with the mayonnaise and return to the grill until the topping puffs and browns. Serve immediately.


To drink: Du Preez Sauvignon Blanc, with flavours of fresh asparagus, green pepper and guava.



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