Abalone and Dates

Abalone is a shellfish considered a delicacy in many parts of the world. This tasty recipe uses a blend of herbs and spices with the delicate whole shellfish to make a dish to please your taste-buds. Serve garnished with fresh coriander and accompanied by a side salad.

Abalone and Dates
  • 1 fresh whole abalone ; if frozen, defrost thoroughly in fridge before using
  • 2 cups pitted black dried dates, thinly sliced
  • 1 cup butter, softened
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh fenugreek, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 spring onion, finely chopped
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon dried paprika
  • coriander sprigs, to garnish
  • 1 large foil roasting bag
  1. Preheat oven to 190°C. Grease inside of roasting bag and put it on a heatproof baking sheet.
  2. Using a food processor, blend butter, coriander, parsley, fenugreek, chives, spring onion, black pepper and paprika for about 3 minutes using the pulse button. Do not over process. The butter should be speckled with the herbs.
  3. Spoon the butter onto a plate and allow to set. Cut butter into ½ cm chunks. Set aside.
  4. Wash abalone, place inside the roasting bag and top with the dates and chunks of butter.
  5. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavours.
  6. Bake in the oven for 45 minutes or if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight.
  7. Serve hot garnished with coriander sprigs, accompanied by a salad.
Nutrition Information
Calories: 2480 Fat: 185g Saturated fat: 117g Unsaturated fat: 55g Trans fat: 7g Carbohydrates: 228g Sugar: 196g Sodium: 39mg Fiber: 23g Protein: 9g Cholesterol: 488mg

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