HAKE RECIPE GRILLED RECIPES

Name: Fresh grilled hake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 4.00 garlic cloves, crushed; 10.00 ml ginger fresh or bottled; salt and freshly ground black pepper to taste; 45.00 ml fresh chillies 573; 2.00 ml fresh chillies finely chopped; 30.00 ml lemon peeled and grated; 1.00 kg hake fillets

FRESH GRILLED HAKE - FOOD24

Fresh grilled hake - Food24 image

A healthy dish to put some spring in your step.

Provided by Food24

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 5 servings

Number Of Ingredients 7

Ingredients

4.00 garlic cloves, crushed
10.00 ml ginger fresh or bottled
salt and freshly ground black pepper to taste
45.00 ml fresh chillies 573
2.00 ml fresh chillies finely chopped
30.00 ml lemon peeled and grated
1.00 kg hake fillets

Steps:

Spread garlic, ginger, salt, pepper, olive oil, chillies and lemon peel over hake.Heat grill and arrange hake on a grilling rack over a grilling pan. Grill for 2 to 3 minutes on each side. When hake is a crisp golden brown, remove and pour juices over.Serve with baked potatoes and green salad.TOTAL KILOJOULE COUNT: 6 200 kJ (1 480 Cal). A portion: 1 240 kJ (295 Cal).

GRILLED HAKE RECIPE WITH CHICKPEAS - OLIVEMAGAZINE

Grilled Hake Recipe With Chickpeas - olivemagazine image

Simply grilled hake, with a side of preserved lemon and paprika chickpeas plus leafy kale. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner

Provided by Adam Bush

Categories Fish and seafood

Total Time 30 minutes

Number Of Ingredients 10

Ingredients

extra-virgin olive oil 2 tsp
onion ½, finely chopped
garlic 3 cloves, finely chopped
red chilli 1, deseeded and finely chopped
preserved lemon 1, pith and flesh discarded, and rind finely chopped
sweet smoked paprika 1 tsp
chickpeas 400g tin, drained and rinsed
kale a large handful, chopped
hake or other white fish 2 fillets
lemon ½, juiced

Steps:

Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.
Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.

Nutrition Facts : Calories 371 calories, FatContent 10 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 8 grams fibre, ProteinContent 41 grams protein, SodiumContent 0 milligram of sodium

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