Amarula Spicy Fish Recipes

LIGHT AND SPICY FISH

Light and Spicy Fish image

This recipe is easy to make and very healthy. You may substitute other firm fleshed fish such as ocean perch or grouper.

Provided by ADAMS8192

Categories Seafood Fish

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

2 (6 ounce) fillets red snapper
¼ teaspoon garlic powder
salt and ground black pepper to taste
¼ cup picante sauce
½ lime, juiced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 4.1 g, Cholesterol 61.7 mg, Fat 2.3 g, Fiber 1.2 g, Protein 34.7 g, SaturatedFat 0.5 g, Sodium 340.8 mg, Sugar 1.8 g

AMARULA SPICY FISH

Amarula Spicy Fish image

An original South African recipe, which not only looks and tastes wonderful, but the aroma will convince your guests that you are a star. It is easy to pre-prepare, bake just before serving time. Allow about 150 -200 g filleted fish per person if served as a main course. From the Amarula Cream website-hoping I can pull together the ingredients over here to try this one myself!!! ****Note - original recipe called for 1,25kg of fish - and I attempted to convert it online- hope I didn't mess it up too badly!! Also, not all of the ingredients were allowed or found on Zaar, so please read side notes on recipe for EXACT spices, etc for authentic recipe. ;) Courtesy Amarula website http://www.amarula.co.za/us/

Provided by Mommy Diva

Categories South African

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2-3 lbs tail end cape salmon fillets, 20cm long (Kingklip also can be used)
seasoned sea salt
3 large mangoes, cubed
4 medium bananas, slices
2 tablespoons Amarula cream liqueur
2 tablespoons flour
1 teaspoon curry powder, of fish masala (medium curry powder of fish masala)
1 pinch cayenne pepper
1/4 cup melted butter
2 crushed garlic cloves
200 g spicy curry sauce (Spicy Curry basting sauce is called for)
1/2 cup desiccated coconut
1/2 teaspoon turmeric
fresh coriander leaves (to garnish)

Steps:

Divide each fishtail fillet in half along the length; just follow the natural dividing line.
Slice each into three even-sized strips, again working lengthways.
Leave about 2cm at the widest part uncut (as one would do for koeksisters).
Plait each fillet; Secure the ends with a strip of chive.
Season, cover and chill in the refrigerator.
Toss the fruit with the Amarula Cream in a large ovenproof dish.
Dip the fish fillets in a mixture of flour, curry powder and cayenne; Lay on the fruit.
Brush the fish with a mixture of melted butter and crushed garlic.
Pour the Spicy Curry basting sauce evenly over the dish.
Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, Sprinkle over the fish.
May be pre-prepared to this stage, covered and refrigerated.
Bake at 180 deg C = 350 deg F for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
Garnish with fresh dhunia.
Suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.

Nutrition Facts : Calories 480.4, Fat 16.9, SaturatedFat 7.9, Cholesterol 118.9, Sodium 201, Carbohydrate 44.7, Fiber 4.8, Sugar 30.7, Protein 40

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