I just love the idea of spicy food in the month of love, and what better way to add some heat than with piquant Cuban flavours. The aromas are earthy, rich and sultry.
You can use the sauce for basting the seafood or just serve on the side. For extra flair, mix up a jug of Brandy Cubana before cooking this dish with your special person.
Serves: 2
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients
• 500g white line fish (cob, seabass or any other white fish on the SASSI green list)
• 200g prawns (peeled and cleaned)
• 1 bunch (20g) fresh coriander leaves
• 1 bunch (20g) Italian parsley
• 4 garlic cloves (minced)
• Zest and juice of 1 lime
• 1 jalapeño (diced)
• ¼ cup Willow Creek jalapeño flavoured extra virgin olive oil
• ¼ cup extra virgin olive oil
• 15ml white wine vinegar
• Salt and pepper to taste
Method
- Heat a griddle or frying pan with some olive oil.
- Season the fish and prawns to taste and grill/fry on both sides until cooked.
- Place the rest of the ingredients in a blender and blend until smooth.
- Serve the sauce with the fish.
