Angelakis Weekly Seafood Specials
seafood-recipies

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Flake: Chowder, Italian Style

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You Need: (Serves 2)Chowder_06_

  • 500g of fresh flake
  • 1 can of crushed tomatoes
  • 1 clove of fresh garlic, crushed
  • 1 small onion, finely chopped
  • a pinch of mixed italian herbs
  • 1 teaspoon of olive oil
  • 100ml of fresh cream
  • salt and pepper, to taste

Garnish:

  • 2 spring onion, chopped
  • italian parsley, chopped

 

Method:

In a pot, lightly fry the fish to seal it and remove. Add the olive oil and fry the onion, garlic and herbs lightly. Add the tomato and simmer until mix is a thicker consistency. Add the fish to the pot and simmer gently until fish is cooked through. Add the cream and salt and pepper, reheat but do not boil.

Add the spring onion and parsley. Serve in a bowl with chunks of crusty wood oven bread and a glass of full-bodied red wine.

 

Dory: Guacamole and Asparagus

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You Need: (Serves 4)dory_with_guacamole

  • 4 large dory fillets
  • 2 bunches of fresh asparagus
  • 3 haas avocados, seeded and peeled
  • 1 lime, juiced
  • sea salt and cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 tespoon cayenne
  • 1/2 medium onion, diced
  • 1 tablespoon chopped coriander
  • 1 clove garlic

 

Method:

In a large bowl, place the scooped avocado pulp and lime juice, toss to coat. Dran, and reserve the lime juice after all of the avocadoe have been coated. Using a potato masher, add 1/2 teaspoon salt, cumin and cayenne and mash. Then, fold in the onions, coriander and garlic. Add 1 tablespoon of the reserved lime juice. et sit at room temperature for 1 hour. just prior to serving, cook dory fillets under a hot grill until flesh turns white and flaky. In a saucepan, bring salted water to the boil. Add asparagus and cook until just tender.

Plate fish and top with guacamole and steamed asparagus. Garnish with cracked black pepper and serve immediately.

 

Barramundi: Wrapped in Puff Pastry

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(1 vote, average 5.00 out of 5)

You Need: (Serves 4)barra_wrapped_in_pastry

  • 600g skinless and boneless barramundi fillets
  • 4 large sheets of puff pastry
  • 2 cups of roughly chopped spinach
  • 2 cloves of garlic, crushed
  • 100g butter, softened
  • 25g butter, melted for glazing
  • cracked black pepper, to taste
  • fresh lemon and parsley, to serve

 

Method:

Preheat oven to 180C. Dice the barramundi and place into a mixing bowl. Gently stir in roughly chopped spinach, garlic, butter and freshly cracked black pepper. Spoon mixture evenly between the four sheets of puff pastry. Keep mixture in a straight line so that each sheet can be neatly rolled into a parcel. Place parcels onto a lightly oiled baking tray and glaze with butter. Bake for 20 minutes or until pastry is golden.

Serve with fresh lemon and chopped parsley.

 

Prawns: with Garlic and Chilli

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(4 votes, average 4.50 out of 5)

You Need: (Serves 4)ChilliPrawns

  • 16 green king prawns- peeled and de-veined, tails on
  • 25g butter
  • 100ml olive oil
  • 2 large garlic cloves, finely chopped
  • 1 small red chilli, de-seeded and finely chopped
  • 3 tablespoon chopped flat-leaf parsley
  • lemon wedges

 

Method:

Heat the butter and oil together in a large frying pan and when hot, add the garlic and chilli. Cook for 30 seconds, stiring at all times. Add the prawns and cook for 3-4 minutes on each side or until they turn pink.

Sprinkle the prans with the parsley and serve immediately on hot plates with the lemon wedges to squeeze over them.

 


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