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Piri-piri chilli butter fish with aioli mash

Jessica Brook
Jessica Brook

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Piri-piri chilli butter fish on a bed of garlicky mash.
Piri-piri chilli butter fish on a bed of garlicky mash.James Moffatt

Tender, delicate fish fillet on a bed of smooth and silky mash is taken to the next level with a lick of chilli- and paprika-flavoured butter.

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Ingredients

  • 800g sebago potatoes, peeled and chopped

  • ½ cup hot milk

  • ¼ cup store-bought aioli

  • 100g unsalted butter, chopped

  • 2 garlic cloves, crushed

  • 1 tbsp smoked paprika

  • 1 long red chilli, deseeded and finely chopped

  • 1 tbsp tomato paste

  • finely grated zest and juice of 1 lemon

  • 4 x 250g fillets coral trout, skin on

  • 300g baby spinach leaves, wilted, to serve

Method

  1. Step 1

    Place the potatoes in a saucepan of cold salted water over high heat. Bring to the boil and cook for 12 minutes, or until tender. Drain.

  2. Step 2

    Return the potatoes to the saucepan, add milk and mash until smooth. Add the aioli and mix to combine. Set aside and keep warm.

  3. Step 3

    Melt the butter in a large frypan over high heat. Add the garlic, paprika, chilli, tomato paste, lemon zest and juice, and bring to a simmer.

  4. Step 4

    Add the fish, skin side down, and cook for 2 minutes. Flip and cook for a further 3 minutes. Serve the fish with mash, wilted spinach and the piri-piri butter.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/piri-piri-chilli-butter-fish-with-aioli-mash-20231120-p5elea.html