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
- 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.