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Dirk’s Easter game fish recipe (with sourdough bread and wine, of course)

Apr 1, 2021 | Blog, Recipes, Uncategorized, Wine

Years ago, every summer and Easter holiday, the Human family would open up their beach cabin at the Agulhas Lagoon, close to Africa’s southernmost tip, to large groups of friends and family.

There was always a wide array of ocean activity during these holidays; and of course, always a delicious selection of food on the fire. It’s here that a young Dirk Human, guided by his father John, first started enjoying the fresh seafood offered up by the ocean.

Game fish was always a Human favourite – especially during Easter time. Since then, Dirk has tried and tested hundreds of game fish recipes.

 

But this recipe: Game Fish with Chunky Vegetables, has become a firm favourite.

Here’s Dirk’s recipe and tips to make a delicious fresh fish for the family this Easter.

Dirk says, “This Easter game fish dish works exceptionally well with a freshly-baked sourdough bread.”

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And his final pairing tip? Enjoy the Game Fish with Chunky Vegetables with a Black Oystercatcher Sauvignon Blanc, outside on a warm autumn evening in the Overberg with family and friends.

 

INGREDIENTS

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  • A game fish, such as a Roman or Red Stump

  • Onion cut into course chunks

  • Lemons cut in quarters

  • Green peppers cut into course chunks

  • Fresh tomato cut in quarters

  • Whole garlic cloves

  • Fresh rosemary and thyme

  • Olive oil

  • Salt and pepper

 

METHOD

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  1. Put your game fish in a pan with lots of olive oil.

Dirk’s tip: It’s only enough olive oil when it starts looking like you might have added too much oil.

  1. Then add the veggies and herbs, and place them around the fish in the pan.
  2. Season with salt and pepper.
  3. Grill the mixture on the stove for 10 minutes without a lid. Then cover it with a lid, reduce the heat, and let it cook for another 30 minutes.
  4. Finally take it off the heat, and let the juice in the pan reduce.

Dirk’s tip: You can even rub the game fish with olive oil and sear it briefly on the braai, before grilling it on the stove to add that extra smoky taste.

The veggies will be caramelized, and together with the fish, will invoke tastes of the Mediterranean.

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