2 x Hake portions
500g Calamari tubes and tenticles
1 x lime for juice and zest
50ml Soya sauce
1 x chopped chili
1 x Elepant garlic clove, quartered
50g - 100g butter
Pinch of cumin & Paprica
Salt & Pepper
In a bowl, mix the soya, lime juice, zest,chilli and spice to taste.
Cut the calamari into rings or strips and add to the bowl.
Season with salt and pepper and mix well.
Allow to marinate for 30min - 1hr
Pat the hake fillet with a paper towl to remove excess water.
Drizzle with olive oil and season.
Drop a big dolope of butter into a heavy based pan and add the garlic pieces
When the butter is gently bubbling, add the fish portions.
You can add more butter whilest cooking if needed.
Cook through while turning the fish portions and basting with butter.
When cooked through, remove fish from pan and set aside.
Keeping left over juice, put the pan staight back onto the heat.
When the juices are bubbling you can add the calamari with marinade.
Cook for 2 - 3 min until white
Add the hake pieces to the pan, drizzle with pan juices and serve.
(Method is suitable for most fish types and spice combinations)
Recipe by Wild Organics