Angelakis Weekly Seafood Specials
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Prawn & Creamy Lime Pasta

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(4 votes, average 3.25 out of 5)

PRAWN & CREAMY LIME PASTA

Ingredients:  (Serves 4)
500g green (uncooked prawns)
250g San Remo linguine
Zest of 1 lime
Juice of 1 lime
1 can Roma tomatoes, drained
300ml double cream
2 cloves garlic, finely chopped
Fresh parsley, roughly chopped
Cracked black pepper and Parmesan cheese to serve
Method:
Start water boiling for pasta and cook as per packet instructions.
Shell and de-vein the prawns, leaving the tails intact.  Put aside
In a heavy frying pan, heat butter and garlic until sizzling.  Add drained tomatoes, fry for 2 minutes.  Add lime juice and prawns.  Cook for 2 minutes.  Add double cream and lime zest.  Simmer until pasta is cooked.
Drain pasta and add to sauce with parsley.
Serve in bowls with cracked black pepper and Parmesan cheese.
 

Whole Fried Snapper with Tomato Cream Sauce

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WHOLE FRIED SNAPPER WITH TOMATO CREAM SAUCE

Ingredients:  (Serves 4)
4 small whole snapper, cleaned and scaled
4 cloves garlic, crushed
2 tbsp crushed black peppercorns
1 tbsp sea salt
Vegetable oil for deep-frying
3 leeks, cut into thin strips
TOMATO CREAM SAUCE:
1 tbsp vegetable oil
1 onion, finely chopped
4 tomatoes, peeled, seeded and chopped
1 tbsp tomato paste
125ml (1/2 cup) cream
125ml (1/2 cup) white wine
2 tbsp chopped fresh basil
Method:
To make sauce, heat oil in a saucepan over a medium heat.  Add onion.  Cook, stirring for 3 minutes or until golden.  Add tomatoes.  Cook, stirring for a further 2 minutes.  Stir in tomato paste, cream, wine and basil.  Bring to simmering and simmer, stirring frequently, for 10 minutes or until sauce reduces and thickens.  Keep warm.
Score fish several times on both sides.  Combine garlic, black peppercorns and salt in a bowl.  Rub mixture over fish and shake off excess.  Heat oil in a wok over a high heat until a cube of bread dropped in browns in 50 seconds.  Cook fish, one at a time, for 3 minutes each side or until flesh flakes when tested with a fork.  Drain on absorbent kitchen paper and keep warm.  Deep fry leeks for 2 minutes or until golden.  Drain on absorbent kitchen paper.
To serve, place fish on serving plates, top with the leeks, accompany with the sauce.
 

Ocean Jackets in Napoletana Sauce

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OCEAN JACKETS (LEATHER JACKETS) COOKED IN LUCIA'S OWN NAPOLETANA SAUCE
(Recipe with the compliments of Lucia's Fine Foods)
 
Ingredients:  (Serves 4)
2-3 Ocean Jackets per person, diamond-scored to the bone at 2cm intervals
1 x 750ml Lucia's Own Napoletana Sauce
1 lemon, rind coarsely grated and juice strained
Small knob of green ginger, peeled and grated
1 chilli, finely chopped
Handful of fresh herbs, stalked and roughly chopped
White pepper, freshly ground
2 pinches Sea Salt
Method:
Mix everything together, cover and refrigerate for at least three hours.  Cook on a pre-heated barbecue plate for approximately 5 minutes on each side.  Serve with plain rice.
(Note: Ocean Jackets are one of the cheapest and most under-valued fish and are generally very fresh and sweet in comparison to the deep sea fish.)

 

 

Baked Butterfish

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BAKED BUTTERFISH

Ingredients:  (Serves 4)
4 x 250g portions of fresh butterfish (mulloway) fillets
1 lemon, thinly sliced
2 tbsp fresh fennel, sliced
Extra virgin olive oil
Freshly ground salt and pepper
Method:
Preheat the oven to 180 degrees Celsius.  Place the fish fillets on baking paper.  Rub the fillets with olive oil and season with salt and pepper.
Lay lemon slices and fennel over the fillets, pop on a baking tray and into the oven.  Bake for 15 minutes, remove and serve it up while it is warm with your favourite vegetables.
 


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