Angelakis Weekly Seafood Specials
seafood-recipies

new_range_in_packs

 



Prawns with Asian Sesame Aioli

E-mail Print
(1 vote, average 2.00 out of 5)

PRAWNS WITH ASIAN SESAME AIOLI

Ingredients:  (Serves 6)
1.5kg cooked king prawns, peeled and de-veind with tails left intact
1 1/2 teaspoons wasabi
1 tablespoon rice wine vinegar
3 teaspoons soy sauce
2 teaspoons sesame oil
1/2 cup (160g) whole egg mayonnaise
Lime wedges, to serve
Method:
Place the prawns in a large serving bowl.
Place the wasabi, rice wine vinegar, soy sauce, sesame oil and mayonnaise in a bowl and mix until well combined.
Serve with the prawns and lime wedges.
(The aioli can be made up to two days in advance.)
 
 

Ling with Caramelised Peppers

E-mail Print

LING WITH CARAMELISED PEPPERS

 

Ingredients:  (Serves 4)
3 tablespoons olive oil
1 large green capsicum, seeded and sliced
1 large red capsicum, seeded and sliced
1 large yellow capsicum, seeded and sliced
1 tablespoon sugar
2 tablespoons capers, drained and chopped
3 tablespoons chopped basil leaves
4 linig fillets (about 200g each), trimmed
Cracked black pepper
Baby English spinach leaves for serving
Method:
Heat oil over medium heat in a frying pan.  Add the green, red and yellow capsicums and saute for 3-4 minutes or until softened.  Add sugar, capers and basil and cook for a further 2 minutes.  Remove from the heat.  Remove the capsicum mixture with a pair of tongs and set aside.  Reserve the pan juices.
Place the fillets into the frying pan with the reserved juices.  Season with black pepper and cook over medium heat for 3-4 minutes on each side or until the fish is just cooked through.  Arrange the spinach leaves on serving plates and top with the fish.  Serve with a small pile of caramelised peppers.
 

Ocean Trout and Fennel Salad

E-mail Print

OCEAN TROUT AND FENNEL SALAD

Ingredients:  (Serves 4)
4 x 200g ocean trout fillets
2 large fennel, trimmed
Olive oil
Sea salt
Freshly ground white pepper
1 avocado, peeled and sliced
1 handful parsley leaves
1 handful rocket leaves
1 tbsp capers
Vegetable oil
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Method:
Preheat oven to 170C degress.  Cut 1 and a half fennel bulbs into wedges.  Drizzle with a little olive oil, season and roast in the oven until golden brown on both sides, about 15 minutes.  Finely slice remaining fennel and place in a bowl with the avocado, parsley, rocket, capers and cooled roasted fennel.
Season and fry trout fillets in a non-stick pan with a little vegetable oil, flesh side down for 1 minute, then turn over on to skin side.  Place in the oven for about 10 minutes or until cooked to your liking.  Dress salad with extra virgin olive oil and lemon juice.  Serve with trout.
 

Almond Crusted Barramundi

E-mail Print
almond-crusted-barramundi

Ingredients: (Serves 4)

  • 2 (about 500g) barramundi fillets, cut crossways into 3cm pieces
  • ½ cup (130g) Greek-style yoghurt
  • 2 tsp curry powder
  • Salt and freshly ground pepper
  • 100g flaked almonds, roughly chopped
  • Olive oil spray
  • 2 bunches English spinach, trimmed & chopped
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 small fresh red chilli, finely chopped
  • 1 tsp grated fresh ginger
  • ½ cup (45g) desiccated coconut


Method:

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. On a plate, combine the yoghurt and curry powder. Season with salt and pepper. Place the almonds on a separate plate. Dip each barramundi piece in the yoghurt to coat evenly. Then dip one side of the fish pieces into the almonds. Place the fish on the tray, almond-side up. Spray lightly with olive oil, and bake for 10 minutes or until the fish flakes with a fork.

Place the spinach leaves into a large heatproof bowl. Pour over boiling water and set aside for 30 seconds. Drain and refresh under cold running water. Drain the spinach and squeeze gently to remove any excess water.

Heat the oil in a non-stick frying pan over a medium heat. Add the garlic, chilli and ginger and cook for 1 minute. Add the coconut and cook stirring for about 3 minutes or until the coconut is toasted. Season with salt and pepper. Toss the coconut mixture through the spinach. Serve with the barramundi.

 

 


Page 6 of 37