Promote sustainability and health by trying this delicious crispy calamari with savoury granadilla yoghurt recipe. It’s light and easy, and much better for the ocean.

SERVES 4–6 // COOKING TIME 15 min

INGREDIENTS
400 g calamari rings or tentacles
15 g parsley, chopped
¼ cup olive oil
1 tsp smoked paprika
½ tsp cayenne pepper
1 tsp salt
1 cup double-cream yoghurt
3 granadillas

METHOD
1. Place the calamari, parsley, oil, paprika and cayenne pepper in a bowl. Toss to coat.
2. Heat a griddle pan over high heat and fry the calamari for 2 minutes.
3. Whisk the salt into the yoghurt. Fold in the granadilla pulp.
4. Serve the granadilla yoghurt with the calamari.

The post Crispy calamari with savoury granadilla yoghurt appeared first on MyKitchen.

You can use any fish of your choice with this Thai-style fish with melon sauce. We love kingklip and dorado as sustainable, green options!

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1.5 kg whole fish
2 tbsp olive oil
Salt and black pepper
1 large lemon, sliced
1 large honeydew melon, halved
100 g jalapeños
15 g coriander
2 green chillies

METHOD
1. Wash and clean the fish. Drizzle it with olive oil and season. Stuff with lemon slices.
2. Heat a griddle pan over high heat. Cook the fish for 8–10 minutes on each side, depending on the size.
3. Place half the melon, the jalapeños, coriander and green chillies in a food processor. Blend until smooth. Pass through a sieve to get rid of lumps.
4. Use a melon baller to make balls out of the remaining half melon.
5. Serve the grilled fish with the melon balls and melon sauce.

The post Thai-style fish with melon sauce appeared first on MyKitchen.