4 Kingklip/any firm flesh fish (120g-150g ea) peeled & cleaned
2 tbsp Peppadew® Sweet Piquanté Peppers(hot) chopped
1 tbsp dill (chopped)
120ml (4 fl oz.) lime juice
60ml (2 fl oz.) Sweet Piquanté liquid
Ground Black Pepper
Slice the Kingklip into thin slivers using a very sharp knife, layer into a shallow glass dish with the slivers overlapping. Mix the rest of the ingredients in a bowl using a whisk and pour on top of the Kingklip and chill/marinade in the fridge for 10min.
Serve in small bowls with a bit of the marinade sauce/juice.