We love eating fresh fish at our local restaurants and have started being more adventurous with cooking it at home. The problem with fresh fish is that we tend to shop once a week and don’t live near a fishmonger to buy the fish, on or near the day we want to eat it. Lately I’ve taken to shopping at AfricaMar, here we can buy freshly frozen fish which left to defrost naturally, I promise you won’t taste or notice a difference.
There are always different kinds of fish to find at AfricaMar, some are sold whole, others are cleaned or filleted and staff on hand to advise. A few weeks ago I bought Cantarero which was on offer, I even decided not to buy the cleaned scorpion fish which was double the price and learned how to gut it at home via a quick lesson on the internet. As I said we’re pushing our boundaries and becoming more adventurous, we then simply deep fried the Cantarero and it was just as delicious as the version we’d been served at a local restaurant in Arrieta.
This week I saw a Spanish couple getting excited over crates of a flat fish called Limanda which we would know as Dab. I hadn’t seen this fish here before and not wanting to miss out, purchased two of them which we ate last night. After a quick search on the internet for a recipe I found one called Limanda Limanda which was an adaptation of a Rick Stein recipe for lemon sole served with lemongrass butter. It was so simple, we had all the ingredients in and really tasty so if you want to try at home…….
2 limanda / dab or lemon sole (cleaned but left on the bone)
65g salted butter
1 lemongrass stalk
zest of half a lime
juice of one lime
0.5cm fresh ginger
1 tablespoon parsley
1/2 tablespoon Thai fish sauce
Finely chop the lemongrass, ginger and parsley. Melt 50g of butter and add the chopped ingredients plus lime zest and juice. We added some fresh coriander and the thai fish sauce is the extra ingredient that Rick Stein has in his recipe. Season with salt and pepper to taste. This butter mixture needs to set for slicing when you serve so pour into a dish or roll of cling film and set aside in the fridge until firm.
Trim the the fins and tail of the fish or they are likely to stick during cooking, and score the skin a couple of times. Melt the remaining 15g of butter, season with salt and pepper and brush the fish on both sides. Place under a medium high grill, dark side up for 5 minutes then turn to cook the white side for 3 minutes until just cooked.
Set the fish on the plate and place discs of the lemongrass butter on the top to melt.
We served the fish with a baked potato and salad, of course a glass of dry white wine from Lanzarote would be perfect with this dish but as it was a weekday we had fizzy water with a slice of lime.
The fish was simply delicious and cheap too at €2.06 for both of them and the butter was amazing - we loved it so much we also used it on our baked potatoes.
You can source all of these ingredients in Lanzarote, we use them regularly so had them in the cupboards already. The fish was from Congelados AfricaMar in Playa Honda, limes, ginger and parsley was purchased from the Fruteria El Huerto next door. Lemongrass can be harder to find, we’ve bought it as a dried spice in Gangas and in jars at Eurospar or ¡Chao! the Chinese supermarket where you can also find the thai fish sauce.