Good day foodies! Adam and I did a quick one day trip to Sodwana Bay and it was an amazing experience. As I looked out onto the ocean I realised how small we really are. The ocean has always been viewed as a bottomless resource but the reality is that marine resources are finite. The ocean provides us with tremendous and often unseen economic, social and cultural benefits; it acts as a vast highway for commerce, it provides a place for recreation and it supplies food or income for 2.6 billion people worldwide. Standing on the edge of Africa, Adam and I chatted about life and what we can do to improve the lives of those around us and our own lives too by making a few small changes and creating awareness about over fishing. We need to look after mother earth and start appreciating our ocean.By knowing what fish are in danger from over fishing and which are not, we will be able to make better choices when choosing our meals. The Southern African Sustainable Seafood Initiative (SASSI) is an organisation which aims to educate all, from fishermen, buyers, restaurant owners and seafood lovers, about sustainable fishing. They can provide you with a downloadable app you can use as a reference when dining out. Report chefs and restaurants that sell endangered fish! Here at Leopard Mountain we only use sustainable seafood products to ensure our guests are able to enjoy their dining experience knowing that their carbon footprint is minimal. We support sustaible fishing because we love the environment we live in. Help us make a difference.
That is all for now. Food is love. Chef ray
1. 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
2. 1/2 medium Spanish onion, thinly sliced
3. 1 cup packed flat-leaf parsleyleaves
4. 1 cup walnuts, lightly toasted
5. Kosher salt and freshly ground pepper
6. Six 6-to-7 ounce dorado, pompano, Spanish mackerel or sea bass fillets, with skin
7. 1/3 cup Picholine or green Greek or Spanish olives, pitted and chopped
8. 1 tablespoon minced preserved lemon (optional, see note)
Light a grill. In a medium skillet, heat 1 tablespoon of the olive oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden brown, about 8 minutes.
In a food processor, puree the parsley leaves with 1/4 cup of the olive oil and scrape the puree into a medium bowl. Add the walnuts and onion to the food processor bowl and process to a paste. With the machine on, slowly add the remaining 1/4 cup of olive oil. Stir the paste into the parsley puree and season with salt and pepper.
Brush the dorado fillets with olive oil and season with salt and pepper. Grill the fish over a hot fire, skin side down, until the skin is crisp, about 2 minutes. Turn the fillets and grill until just cooked through, about 3 minutes longer. Transfer the fillets to plates. Spread the walnut-parsley pesto over the fish. Top with the olives and preserved lemon and serve.