Prep time
10 mins
Cooking Time
10 mins
Serves
4
Ingredients
450g MSC certified Cape hake medallions, fresh or frozen
100g butter
1 small handful flatleaf parsley
2-3 sprigs of rosemary
1-2 green chilies
3 garlic cloves
2-3 tablespoons garlic sauce
Juice of half a lemon
2 tablespoons white vinegar
150ml mayonnaise
Salt
Olive oil
1 tomato, sliced
1 red onion, sliced
Iceberg lettuce
4 Portuguese rolls
Method
- In a blender, combine the parsley, rosemary leaves, green chillies, garlic, garlic sauce, lemon juice, vinegar and 1-2 tablespoon of olive oil. Blend until smooth and season to taste with salt. Reserve 3-4 tablespoons of the peri-peri sauce and combine with the mayonnaise. Set aside.
- In a cast iron pan over medium coals, melt the butter and add in a generous dollop of peri-peri sauce. Once the butter and sauce are combined and bubbling, add in the Cape Hake medallions and sauté – turning once – until the flesh is firm and white.
- Halve the rolls and spread a little peri-peri mayonnaise over both sides. Add lettuce, onion and tomato and top with a hake medallion. Repeat for the other three rolls and serve immediately.
As featured on @lekkerweskus
