Jiggly mooooooooooorning to you all Food24′ers! It’s the most beautiful day here in Durban today! TrickyRicky and I are dieting! It’s like living in a home that is in mourning …. Tricky reminds me that the word DIET is made up of two parts … Die …. With a T on the end! It’s really difficult to keep a Tripepi on the straight and narrow when it comes to dieting. Any product that has a label that says “low fat” he reckons that you can eat as much as you want of it! Eish!
I have joined the gym at Moses Mabida stadium with my bestie Karen and we can be found sweating our guts out on a variety of torturous machines each morning at 5am. We found that the swimming down at the Rachel Finlayson pool was beginning to get a little boring! We have been following the same routine of swimming there in summer and walking the promenade in winter for the past six years and need a change of scenery. So to complement all this huffing and puffing I decided to put us on a low carb sensible eating plan …. Well, I try!
Whenever I diet, the first protein that I reach out for is fresh fish because it is low in fat and high in protein. We are very fortunate here in Durban as many people, every morning of their lives, leave home in the dark to go and fish. They do this either off the rocks, off a paddle ski or a boat. These are people who make a living out of line fishing in the abundant and warm Indian Ocean waters that envelope the beautiful coastline of KwaZulu-Natal. They catch just enough to sell daily to pay their bills and feed their families. This Panga, a member of the Seabream family, can be found on the SASSI green list and as it is line caught there is little or no impact or damage on the marine environment.
Fish requires very little in the way of cooking as far as I am concerned – which is great when dieting. My preference is definitely to slash the skin, massage a spice blend into the incisions and to fill the stomach cavity with loads of fresh herbs and either bake in the oven or on the braai. This recipe is a particular favourite of la famiglia Tripepi and generally yields enough fish for more than one meal. I love roasting the veggies for the accompanying sauce for this dish on my little terracotta brazier but you don’t have to do this, you can char grill the veggies in the oven if you don’t wish to make a fire but I will say that the smokiness that the fire imparts into the veggies is totally heavenly. And who can resist the aromas that waft around the garden when braaing fish?
Grilled Panga Fish with a Peperonata Sauce
feeds 5 -6people
Here are some of the flavours and aromas of the Peperonata Sauce
The Thyme & Cumin Fish Rub
Click on the picture or above to go to my
Potato and Fish Croquettes recipe – the PERFECT way to use up those left overs!