Kingklip loves citrus. The marmalade caramelises beautifully over flame.
A. Wood-Fire Braai Version
Ingredients
- 4 kingklip fillets (skin on if possible)
- 2 tbsp Magogo Lime & Wild Moringa Marmalade
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic (very finely grated)
- Sea salt flakes
Method
1. Mix marmalade, olive oil, mustard, garlic.
2. Salt fish lightly.
3. Braai over medium coals, skin side down first.
4. Brush glaze on during last 2–3 minutes.
5. Turn once only. Finish with extra glaze off heat.
Serve with: charred baby potatoes + grilled courgettes.
Oven Roast Version
1. Preheat oven to 200°C.
2. Place fish on lined tray.
3. Brush glaze generously.
4. Roast 10–12 minutes (depending on thickness).
5. Finish under grill for 1–2 minutes to caramelise.
Entertainer Tip:
Scatter toasted almonds + fresh herbs before serving.