Angelakis Weekly Seafood Specials
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Fish Rissoles

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(1 vote, average 3.00 out of 5)

FISH RISSOLES

Ingredients:  (Serves 4)

750g deep sea cod fillets
1/4 cup red curry paste
2/3 cup coriander leaves
Olive oil cooking spray
Steamed rice, to serve
DIPPING SAUCE:
1/3 cup sweet chilli sauce
1 tbsp lime juice
1 tsp fish sauce
1 tbsp finely chopped coriander leaves
Method:
1.  Place fish, curry paste and half the coriander in a food processor.  Process to a paste.  Shape into 12 rissoles.
2.  Heat a non-stick frying pan over medium heat.  Spray both sides of rissoles lighly with oil.  Cook rissoles for 3 to 4 minutes each side, or until cooked through.  Transfer to a plate and cover with foil to keep warm.
3.  To make the sauce, combine all the ingredients in a bowl.  Serve with rissoles, steamed rice and remaining coriander.
 

Barramundi: Macadamia-Crusted

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(1 vote, average 4.00 out of 5)

MACADAMIA-CRUSTED BARRAMUNDI

 

Ingredients:  (Serves 4)
4 x 180g barramundi fillets
2 1/2 cups roasted macadamia nuts
1 1/2 cups fresh breadcrumbs
2 eggs, lightly beaten
2 teaspoons water
1/4 cup olive oil
Lemon wedges, aioli (see note) and green salad, to serve
Method:
Process nuts and breadcrumbs in a food processor to fine crumbs.  Remove to a shallow dish.  Season with salt and pepper.
Lightly beat eggs and water together in a shallow dish.  Dip both sides of fish fillets into egg mixture.  Coat with breadcrumb mixture, pressing on with your fingertips.
Transfer to a plate.  Cover with plastic wrap and refrigerate for 20 minutes.
Heat oil in a non-stick frying pan over medium heat.  Cook fish for 3 to 4 minutes each side or until golden.
Serve fish with lemon, aioli and salad.
(Note:  To make your own aioli, roast 1 head of garlic at 180C degrees for 45 minutes or until soft.  Squeeze flesh from skin.  Mash flesh and stir through 1 cup whole-egg mayonnaise.)
 

San Remo Spaghetti Marinara

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SAN REMO SPAGHETTI MARINARA

Ingredients:  (Serves 6)
1kg mixed uncooked shellfish and fish (oysters, scallops, prawns, mussels, cockles, deep sea bream, Atlantic salmon etc.)
1/4 cup Olive oil
2 garlic cloves - sliced
1 jar Angelakis Marinara Sauce
1.5 teaspoons salt
1 teaspoon fresh oregano - chopped
1 tablespoon parsley - chopped
1/4 teaspoon ground black pepper
2 tablespoons red wine
500g San Remo spaghetti or pasta of your choice
Method:
1.  Wash and drain shelled shellfish and cut into pieces, and cut fresh fish into bite size pieces.  Saute gently in medium hot oil for 5 minutes.  Remove from pan and keep warm.
2.  Add garlic to pan and saute until golden.  Stir in tomato sauce, salt, oregano, parsley, pepper and wine.  Cook rapidly, uncovered, for 15 minutes or until thickened.  Stir occasionally.
3.  If sauce becomes too thick, add 60-125ml (1/4-1/2 cup) water.
4.  Meanwhile, cook pasta in boiling salted water and drain.  Serve immediately with marinara suace, hot crusty bread and a fresh salad.
 

Prawn Salad

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PRAWN SALAD

 

Ingredients:  (Serves 4)
500g peeled cooked prans
100g sugar snap peas, trimmed
100g mixed salad greens
1 small onion, thinly sliced
TOMATO DRESSING:
2 medium ripe tomatoes
1.5 tablespoons red wine vinegar
1 tablespoon olive oil
Dash Tabasco
Salt and pepper to taste
Method:
1.  TOMATO VINAIGRETTE:  Cut a small cross shape in the stem end of tomatoes.  Place in a small pan of simmering water for 30 seconds.  Remove and placed in a bowl of cold water; drain.  Gently pull skin away from tomatoes, cut in  half and discard seeds.  Finely chop flesh.  Combine flesh with remaining ingredients in a bowl.
2.  Devein prawns.  Add sugar snap peas to a pan of boiling water; boil 30 seconds.  Drain; rinse under cold water, drain well.
3.  Combine prawns, sugar snap peas, salad greens and onion in a bowl; drizzle with Tomato Vinaigrette.
 


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