Make your dad something special for Father’s Day

Father’s Day on June 21 is right around the corner.

Time to start thinking about how to spoil your dad this year.

“Father’s Day may look a little different this year because of social distancing, but that doesn’t mean you can’t still devote the day to you dad,” said Hirsch’s public relations officer Chantelle du Plessis.

“For your Father’s Day celebration, why not try this delicious mixed fish skewers recipe from Allan Hirch’s cookbook A Taste Of Hirsch’s.”

• Mixed fish skewers on the braai:
Serves six to eight people.

Ingredients: 
• 500g swordfish, hake, or salmon, cut into 2.5cm cubes
• 500g fresh tuna, cut into 2.5cm cubes
• 500g calamari steaks, cut into 2.5cm cubes
• 500g prawns, peeled and de-veined (optional)
• Juice and rind of 1 lemon
• Juice and rind of 1 lime
• 2 cloves garlic, crushed
• 25ml olive oil
• Salt and freshly-ground black pepper, to taste
• 80g dried breadcrumbs
• 25ml semolina
• 50ml flat-leaf parsley, chopped
• 1 small red chilli, seeds removed and finely chopped

ALSO READ:

Hirsch’s has some fun in the kitchen with their Kitchen Capers

Easy quiche recipe will make for a delicious lunch

Roasted lemon and honey dressing:
• 2 to 3 large lemons, remove rind and reserve
• Cut in halves
• 15ml olive oil
• 15ml honey
• Sea salt and freshly-ground black pepper, to taste

Method: 
• Soak wooden skewers in water for an hour before using them.

• Thread the prepared fish onto either wooden or metal skewers. If using prawns, fold them in half, and skewer both sides of the prawn.

• Mix together lemon and lime juice, garlic, olive oil and seasoning; marinate fish skewers in this mixture for 30 minutes to an hour.

• Make dressing: Place lemons, cut-side down, in a suitable baking dish. Drizzle 15ml olive oil over them. Roast at 200ºC/180ºC fan/Gas mark six for 30 minutes, or until very tender and slightly brown. Cool then scrape out the insides of the lemons into a bowl. Add remaining ingredients, including lemon rind for dressing; mix well and set aside.

• Mix together dried breadcrumbs, semolina, parsley and chilli. Roll fish skewers in this mixture.

• Have a hot braai at the ready, or preheat the grill element to high.

• Arrange fish skewers on a metal grid which has been brushed with a little oil.

• Cook until the fish is golden brown, be careful not to dry out the fish. Turn frequently, exposing all sides to the heat.

• Remove and drizzle a little olive oil, which has been infused with garlic, over them.

• Serve immediately with roasted lemon and honey dressing, and a green salad.

Have a story?

Contact the newsroom by emailing: Melissa Hart (Editor) germistoncitynews@caxton.co.za, Leigh Hodgson (News Editor) leighh@caxton.co.za or Busi Vilakazi (Journalist) busiv@caxton.co.za.

Also follow us on: