Grilled Fish with Chakalaka
A simple and healthy paleo lunch featuring grilled white fish topped with a spicy South African relish called Chakalaka.
Ingredients
- 4 6oz White fish fillets (hake, cod)
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 2 cups Chakalaka
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium heat, which is about 176.7-204.4°C (175-200°C).
- 2Place the 4 6oz White fish fillets on a clean surface. Brush both sides of each fillet with the 2 tbsp Olive oil and the 1 tbsp Lemon juice. Sprinkle the 1/4 tsp Salt and 1/4 tsp Black pepper evenly over the fish.
- 3Carefully place the seasoned fish fillets onto the preheated grill grates. Grill for 5 to 7 minutes on the first side. Flip the fish and grill for another 5 to 7 minutes, or until the fish is opaque and flakes easily when gently pressed with a fork. The internal temperature should reach 63°C.
- 4Remove the grilled fish from the grill and place it onto serving plates. Spoon the 2 cups of Chakalaka over the top of each fish fillet.
- 5Serve the Grilled Fish with Chakalaka immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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