Crusty fish cutlets with spicy herbs

What you’ll need

• 4 fish cutlets, washed and dried with paper towels
• juice and zest of a lemon
• 1 tsp (5 ml) sugar
• 2 tsp (10 ml) salt
• 2 cloves garlic, sliced
• 1 green chilli, seeded and chopped
• 1-2 Tbsp (15-30 ml) oil

Any white fish cutlet can be used in this recipe: cod, whiting, kingklip … For a few taste diversions, add dill, basil, parsley, rocket or coriander to the seasoning. Ginger is also an option.

Method
Marinate the fish in all the other ingredients. Heat the grill and coat it with oil. Fry the fish for five minutes on each side until crusty and golden. Garnish with herb sprigs and serve. Drizzle more oil over before serving.

Note: Remember to use only one of the herbs suggested, as some are too strong to be combined.

Sticky ribs
What you’ll need
• 500 g to 1 kg pork, beef or lamb ribs
• 1 cup (250 ml) ‘secret marinade’ (see recipe on left)
• rosemary or any of the hardier herbs
• salt and pepper to taste

Method

Marinate the ribs in the sauce overnight, or at least for an hour. Add more salt and pepper if needed. The longer the ribs are marinated, the better the result. Pre-heat the grill or a pan on high heat. Place the ribs on the grill and turn heat down to low. Cook with the lid on for 15 minutes, turning once or twice. Uncover the lid, cook until the ribs look crispy and the sauce glistens.

Secret marinade
Mix all the following ingredients. Store the marinade in a bottle until needed: it will last up to a month in the fridge.
• 1 cup (250 ml) tomato sauce
• 1 cup (250 ml) molasses, 1/3 cup (80 ml) honey or 1/4 cup (62½ ml) sugar
• 1/2 cup (125 ml) oil
• 2 or more cloves crushed garlic
• 1 Tbsp (15 ml) salt
• 1/2 Tbsp (7.5 ml) black pepper, crushed
• Juice of 1/2 a lemon
• 1 bay leaf
• 1/2 tsp cloves, ground or whole
• You can add soy sauce, hoisin or plum sauce for variation.

This recipe appeared in the November 2012 issue.