Angelakis Weekly Seafood Specials
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Rainbow Trout: Baked with Nut & Orange Seasoning

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(1 vote, average 1.00 out of 5)

BAKED RAINBOW TROUT WITH NUT & ORANGE SEASONING

Ingredients:  (Serves 4)
4 whole rainbow trout, cleaned
2 leeks
2 carrots, peeled
1 tablespoon olive oil
flaked salt
Stuffing:
20g butter
1 brown onion, finely chopped
1 cup fresh breadcrumbs
1/3 cup pecan nuts, chopped
1 teaspoon grated orange rind
1 tablespoon orange juice
1 tablespoon chopped flat leaf parsley
flaked salt
freshly cracked pepper
Method:
Rinse fish cavity and pat fish dry with paper towel.  Preheat oven to 200C degrees.  Meanwhile cut the dark green top and base of each leek and cut in half lengthwise, wash and dry.  Cut carrots in half lengthwise, then cut the leek down to size if required to be a similar length to the carrot halves.  Line a baking dish with a piece of baking paper and lay leek and carrot halves into the dish, drizzle with oil and sprinkle lightly with salt, then place into oven to cook for 15 minutes.
Make stuffing by heating the butter in a frying pan over medium heat, cook the onion until soft approx. 5 minutes.  Remove from heat and add the breadcrumbs, nut, orange rind and juice and parsley.  Season to taste.  Allow to cool before placing stuffing into the fish cavity, gently push the stuffing into place.
Remove leek and carrot from the oven and turn over each piece before placing the trout over the bed of leek and carrot.  Cover the fish loosely with a second piece of baking paper and cook for approx. 20 minutes.  Remove from oven and allow to steand covered for 5 minutes before serving.
 

Boarfish: Pan Fried with Mushroom, Asparagus & Parmesan Topping

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(1 vote, average 5.00 out of 5)

PAN FRIED BOARFISH WITH MUSHROOM, ASPARAGUS & PARMESAN TOPPING

Ingredients:  (Serves 4)
4 Boarfish fillets
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic (chopped)
150g oyster mushrooms (sliced)
150g fresh asparagus (cut on diagonal)
1/3 cup grated parmesan cheese
2 tablespoons chopped chives
1 tablespoon chopped dill
2 tablespoons tasted flaked almonds
1 tablespoon extra virgin olive oil
Method:
Combine the cheese, chives, dill, almonds and oil loosely in a bowl and set aside.
Heat oil in frying pan.  Add fillets, season to taste with salt and pepper and cook 2-3 minutes per side.  Remove and keep warm.  Melt butter in frying pan, add garlic, mushrooms and asparagus, cooked until tender, add to fish fillets.
To serve, sprinkle with the combined cheese mixture and serve with steamed vegetables.
 

Coorong Mullet: Barbecued Chermoula Mullet Fillets

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(4 votes, average 4.25 out of 5)

BARBECUED CHERMOULA MULLET FILLETS

Serves 4

4 x 150g Coorong Mullet fillets, skin off, bones removed
Couscous, to serve
Lemon wedges, to serve
Chermoula
1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil
To make the Chermoula:  finely chop coriander and parsley leaves together in a food processor.  Add remaining ingredients and mix well.
Spread half the Chermoula mixture over the mullet fillets, cover and refrigerate for at least 30 minutes.
Heat a barbecue or char-grill plate.  Cook the fillets for 2 minutes on one side, turn and cook the other side for a further 1-2 minutes until flesh flakes easily when tested with a fork.
Place fillets on plates and drizzle with a little of the remaining Chermoula and pass the rest separately.  Serve with couscous and lemon wedges.
 

Swordfish: Grilled Garlic & Chilli Swordfish Steaks

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GRILLED GARLIC AND CHILLI SWORDFISH STEAKS

 

Ingredients:  (Serves 6)   Barbecue Recipe
6 swordfish steaks
2 tablespoons capers (optional)
Lemon wedges
GARLIC AND CHILLI MARINADE:
6 cloves garlic, unpeeled
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 tablespoon chilli oil
Freshly ground black pepper
Method:
Preheat barbecue to a medium heat.
To make marinade, cook garlic on barbecue plate (griddle) for 2 minutes each side or until flesh is soft and skins are golden.  Squeeze garlic from skins into a bowl.  Add cumin seeds, vegetable and chilli oils and black pepper to taste.  Mix to combine.  Brush fish with marinade.  Marinate in the refrigerator for 30 minutes.
Increase heat of barbecue to high.  Cook fish steaks on oiled barbecue grill for 2 minutes each side or until just cooked.
To serve, scatter with capers (if using) and accompany with lemon wedges.
 


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