Fresh and tasty, we love this way of cooking and serving fish – especially with a tasty Garlic Butter Fondue on the side!

Fish Skewers

2kg Fish, fresh white fish such as Kingklip
200g Marvello Butter Flavoured spread Salt
6g Paprika
6g Pepper
300g Fresh Lemon
20 Skewers
5 Red Chilli, deseeded and thinly sliced
100g Coconut Flakes

Method

  • Soak wooden skewers in water for 2 hours.
  • Cube fish into exact sizes and arrange skewers- squeeze over the fresh lemon.
  • Melt Marvello Butter flavoured Spread, drizzle over skewers with seasoning and bake under the grill for 5-10 minutes until done with the lemon peel (discard for service).
  • Serve on a banana leaf with fresh coconut flakes, chilli and coriander.

Garlic Butter Fondue

50g Garlic
30g Herbs, chives
2kg Marvello Butter Flavoured Spread

Method

  • Melt Marvello Butter Flavoured Spread and strain through muslin cloth, heat with garlic and when serving add fresh chives – serve warm.

Tenderstem Broccoli

Hot water boiling in a pot
500g Broccoli (exchange for Asparagus or Courgettes)
100g Marvello Butter Flavoured Spread
150g Toasted Flaked Almonds

Method

  • Once water is boiling, add the broccoli until it brightens in colour for approx 3 minutes. Remove and refresh in iced water.
  • When serving, toss in a hot pan with Marvello Butter Flavoured Spread and toasted almonds.
  • Present fish skewers with a side of garlic Marvello Butter Flavoured Spread and condiments on a banana leaf.

Pickled Cucumber

200g Cucumber
500ml Spirit Vinegar
200g Sugar

Method

  • Dissolve sugar into vinegar in saucepan – cool down after pickle cucumber in vinegar solution only when cold.
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