Angelakis Weekly Seafood Specials
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Tuna: in Piquant Tomato Sauce

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You Need: (Serves 4)

  • 4 fresh tuna cutlets
  • 1 tablespoon olive oil

Sauce

  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 440g Italian peeled tomatoes, undrained and mashed
  • 125ml tomato juice
  • 2 tablespoons capers, chopped
  • 4 anchovy fillets, chopped
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper

 

Method:

Heat oil in a frypan and cook tuna for 2-3 minutes each side. Transfer to an ovenproof dish and reserve juices.

To make sauce, cook onion and garlic in pan for 4-5 minutes or until tender. Add reserved pan juices, tomatoes, tomato juice, capers, anchovies and oregano. Season to taste with black pepper. Bring to the boil and pour over tuna.

Cover and bake at 180C degrees for 20-30 minutes, or until tuna flakes when tested.

 

Oysters: Kilpatrick

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(1 vote, average 5.00 out of 5)

You Need:

  • 24 oyster in the shell
  • salt and pepper to taste
  • 4 slices bacon, finely chopped
  • 4 tablespoons worcestershire sauce
  • lemon juice
  • chopped parsley

 

Method:

Place oysters on grill pan.

Preheat grill.

Sprinkly each oyster with salt and pepper, 1/2 teaspoon chopped bacon, 1/2 teaspoon worcestershire sauce and a squeeze of lemon juice. Cook under hot grill until bacon is crisp.

Sprinkle with chopped parsley and serve immediately.

 

Octopus: Barbecued (Angelakis family recipe)

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(5 votes, average 4.00 out of 5)

You Need:

  • octopus tentacles
  • lemon juice- 2 parts freshly squeezed
  • olive oil- 1 part
  • oregano- dried leaf or fresh
  • coarse black pepper
  • salt

 

Method:

To tenderise, place the octopus on a clean stone or marble slab, pick it up and throw it back again. Hard! Repeat this procedure until the octopus has softened. Greek fisherman use the rocks by the sea to 'bash' the octopus, but the use of a meat mallet is also quite effective. Most fishmongers pre-tenderise the octopus by tumbling it in a fish scaler.

To prepare marinade, beat lemon juice and olive oil. Add the oregano, pepper and salt to taste. Place the well washed octopus in the marinade and refrigerate overnight. Remove octopus and reserve the marinade. Either of the following 2 methods may be used to barbecue:

  1. If using a hot plate, leave the octopus tentacles whole. Barbecue and baste with brush using the reserved marinade. When cooked, cut into serving portions and serve hot.  OR
  2. The octopus may be cooked into pieces, threaded on skewers and placed over hot coals. Baste regularly while cooking.

On cooking, the octopus will change colour, becoming dark red on the outside and milky white on the inside. It will also become quite dry, thus the importance of the marinade and frequent basting.

 

Deep Sea Perch: Cheese Crumbed

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(3 votes, average 3.33 out of 5)

You Need: (Serves 4)

  • 750g deep sea perch
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups fresh breadcrumbs
  • 3/4 cup grated sharp cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon paprika
  • pepper to taste

 

Method:

Preheat oven to 180C degrees. Lightly grease medium ovenproof dish. Place perch in the prepared dish.

Melt butter or margarine over low heat and add onion and garlic. Cook until onion is soft, stirring occasionally.

Transfer to bowl and toss with cheese, crumbs, parsley and paprika. Season lightly with pepper.

Spoon mixture evenly over fish. Bake until fish flakes easily and crumb topping is golden, approximately 15-20 minutes.

 


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