Angelakis Weekly Seafood Specials
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Flathead: Tacos with Pico de Gallo

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With compliments of Carol Ritchie

You Need: (Serves 4)p44_Fish_Tacos

  • 500g flathead, cut into 4 pieces (substitute with deep sea bream, deep sea perch)
  • 1 teaspoon lime or lemon zest
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon tequila (optional)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon salt
  • 2 cups Chinese cabbage, thinly sliced (or lettuce)
  • 8 taco shells

Pico de Gallo:

  • 2 medium tomatoes, diced
  • 4 spring onions, finely diced
  • 1/2 red or yellow capsicum, seeded and finely diced
  • 1 fresh jalapeno chilli, seeded and diced
  • 2 tablespoons chopped fresh coriander

 

Method:

In a medium bowl, stir together all ingredients for pico de gallo. Cover and refrigerate until ready to serve.

Combine zest, juice, tequila, oil, garlic, cumin and salt in a bowl. Add fish, mix and marinate for 1 hour in the refrigerator.

Warm the taco shells according to the instructions on the packet.

Drain the fish and barbecue or grill for 5 minutes per side over medium-high heat. Cut each peice in half.

To serve, spoon 1/4 cup of sliced cabbage into the bottom of each taco shell. Place 1 piece of fish into the middle and top with 1/3 cup of pico de gallo over each fillet.

 

Lobster: Ouzo Mornay

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You Need: (Serves 4)p25_Lobster_Mornay1

  • 2 medium whole cooked lobsters (about 800g each)
  • 45g butter
  • 1 bunch spring onions, thinly sliced
  • 3 tablespoons plain flour
  • 340ml milk
  • 3 tablespoon ouzo
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon fennel, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon small capers, finely chopped
  • 50ml creme fraiche
  • 1 tablespoon tomato paste
  • sea salt and cracked black pepper, to taste

 

Method:

Prepare the lobster according to the instructions. Cut the meat into chunks.

Melt the butter and saute the spring onions until tender. Add the flour and stir over a low heat for 2 minutes. Gradually add the milk and allow the sauce to thicken.

Remove from the heat and add the ouzo. Stir in the feta cheese. Add the fennel, chives, capers, creme fraiche and tomato paste and mix well. Season with salt and pepper.

Spoon a little of the sauce into the lobster shells, add the lobster meat and coat with the remainig sauce. Place under hot grill and cook until bubbling.

Serve immediately.

 

Mulloway: Beer Battered Fish and Chips

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(8 votes, average 3.00 out of 5)

You Need: (Serves 4)fish_and_chips

  • 4 x 250g mulloway fillets
  • 12 potatoes, cut into wedges
  • Seasoned Flour:
  • 100g plain flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • vegetable oil for deep frying
  • lemon wedges for garnish

Batter:

  • 250g plain flour
  • pinch sea salt
  • ground black pepper
  • 375ml beer, chilled
  • 20ml olive oil
  • 1 egg

 

Method:

In a large mixing bowl, whisk all the batter ingredients together until smooth. Cover with cling wrap and rest the mixture for at least 1 hour in the refrigerator.

Par-boil the potatoes in a large pot until 3/4 cooked. Drain and set aside until you have finished cooking the fish. Heat the vegetable oil in a large pan or deep-fryer until extremely hot. Remove the batter from the refrigerator. Combine the seasoned flour ingredients in a large bowl. Coat the fish in the seasoned flour and the drape through the batter, removing the excess on the side of the bowl. Place the fish into the oil. Do not overload the pan. Fry until the fish turns golden and drain on a papper towel. keep warm. Fry the potatoes in the oil until golden.

Serve the fish and chipes immediately. Garnish with lemon wedges.

 

Flathead: Lemon Pepper on Mash

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You Need: (Serves 4)lemon_pepper_flathead

  • 4 flathead fillets
  • 6 large potatoes, peeled and diced
  • butter
  • lemon/pepper seasoning or fresh lemons and cracked black pepper
  • sea salt
  • freshly chopped parsley and lemon wedges to serve

 

Method:

Preheat oven to 180C degrees. Cover baking sheet with foil and grease with butter to keep fish from sticking. Arrange fish on foil. Cut thin slices of butter and put 2 on each fillet. Add lemon/pepper seasoning to top of fish (if using fresh lemons, cut in half and squeeze on fish, then add pepper). Bake for approximately 15 minutes or until the fillets start to get flaky. In the meantime, bring the potatoes to boil and simmer until tender. Drain, add a knob of butter, salt and pepper and mash until smooth.

For serving, distribute mashed potato evenly between four dinner plates, top with flathead fillets and garnish with lemon wedges and fresh parsley.

 


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