Don’t forget to squeeze and freeze all the wonderful excess citrus on offer at the moment. If you have trees, use the fruit that has fallen to the ground. Serve with a salad, mash or rice. Of course, if you have access to other fish, do use it — the result will be the same.
KINGFISH AND MUSSELS WITH LEMON AND ORANGE CRUST RECIPE
Serves 4
Crust
½ cup shredded coconut
2 spring onions
½ cup coriander
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp each lemon and orange zest
Pinch salt and freshly ground pepper
500g fish fillets
Mussels
2 Tbsp olive oil
1 clove garlic, crushed
1 spring onion
1 Tbsp curry powder
½ cup white wine
12 mussels in the shell, scrubbed
½ cup cream
Salt and pepper, to taste
- Preheat oven to 180C.
- For the crust, blitz together the coconut, spring onion, coriander, oil, garlic, zest, salt and pepper.
- Cut the fish into 4cm pieces and place into an ovenproof dish. Clump the crust ingredients on top of the fish. Set aside.
- For the mussels, heat the oil in a large pot. Add the garlic, spring onion and curry powder, cooking for 3 or 4 minutes. Add the wine and bring to a simmer. Place in the mussels, put on the lid and steam for a few minutes until they open. Remove the mussels and add the cream to the pot. Bring to a boil. Spoon the liquid around the fish and place into the oven for 15 minutes or until cooked through.
- Remove half the mussels from the shells, leaving a few in for decoration, keeping them warm while the fish cooks.
- When the fish is cooked, dot the mussels around and spoon over any juices.
