Angelakis Weekly Seafood Specials



Ocean Trout in Filo

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(4 votes, average 3.00 out of 5)


Ingredients:  (Serves 4)
4 Ocean Trout fillets
1 tbsp butter
1 tbsp chopped tarrgon or parsley
1 egg - beaten
8 sheets filo pastry
1 cup natural yoghurt
1/4 cup chopped chives
Preheat oven to 180C degrees.  Season fillets with salt and pepper.  Place each fillet on two sheets of filo pastry.  (If using frozen filo, brush lightly with olive oil.)  Top with butter and tarragon or parsley.
Wrap up to form a neat parcel.  Brush with beaten egg.  Bake in oven for 15 minutes or until golden brown.
Combine yoghurt and chopped chives and serve as side dressing.

Barbecued Snapper with Spiced Dressing

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(1 vote, average 5.00 out of 5)


Ingredients:  (Serves 4)
1.8kg to 2kg whole snapper, scaled and gutted
1 lime, thinly sliced
2 tbsp extra virgin olive oil
Mint leaves, shredded green onions and lime wedges to serve
4 garlic cloves, chopped
5cm piece ginger, peeled & chopped
2 small red chillies, deseeded and chopped
3 long red chillies, chopped
1/4 cup caster sugar
1/3 cup fish sauce
2 limes, juiced
Heat barbecue grill on medium heat.  Rinse belly cavity of fish and clean any blood from backbone (this can make fish taste bitter).  Pat dry with paper towel.  Score fish at 2.5cm intervals on both sides to help fish cook evenly.  Place 3 layers of foil on workbench (you need 3 layers to protect fish and make the parcel strong enough to handle).  Place fish in centre, arrange lime slices in cavity.  Drizzle both sides of fish with oil so fish doesn't stick to foil, and season well with pepper.  Fold foil over fish to cover and fold in side to enclose.  Place fish parcel on barbecue grill.  Cook fish for 10 minutes.  Turn and cook for 6-8 minutes.  Carefully unwrap fish and test with a fork (it will flake easily when cooked through).
SPICED DRESSING:  Meanwhile, place garlic, ginger and chillies in a small food processor.  Process to a paste.  Transfer to a saucepan.  Add sugar, fish sauce, 100ml lime juice and 2 tablespoons cold water.  Bring to the boil over medium-high heat.  Reduce heat to minimum and simmer for 10 minutes or until thick.  Set aside to cool.
To serve:  Place fish on a serving platter, pour over the dressing.  Top with mint and green onions, and serve with the lime wedges.


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Ingredients:  (Serves 4)

4 medium uncooked crabs
1/4 cup oil
2 large onions, chopped
3 cloves, garlic, crushed
2 tsp grated fresh ginger
2  bay leaves
1 tsp coriander seeds
2 small fresh red chillies, chopped
1 tbsp Garam Masala
2 tbsp poppy seeds
2 tbsp packaged ground almonds
1/4 cup fresh coriander, chopped
425g can tomato puree
1 1/2 cups coconut cream
1.  To prepare green (uncooked) crabs:  Segment the crab - lift the flap undedr the crab's body with your thumb.  While holding the body firmly with 1 hand, pull off the top part of the shell with the other.  Discard the top shell.  Remove and discard the spongy, finger-like white gills on either side of the crab's body.  Cut the body into quarters.  Use a nutcracker to crack the large claws to enable easy removal of crabmeat when serving.
2.  Heat oil in large frying pan or wok, adding onions, garlic, ginger, bay leaves, coriander seeds, chillies and Garam Masala.  Stir over heat for about 3 minutes or until onions are soft.
3.  Stir in poppy seeds, almonds, fresh coriander and tomato puree.  Bring to boil, then stir in coconut cream, reduce heat and simmer uncovered for five minutes.
4.  Add the crabs to the sauce, cover and simmer for 20 minutes.  Turn crabs, cover again and simmer for another 15 minutes or until crabs are cooked through.
5.  Serve with steamed jasmine rice.

Pan Braised Mulloway Fillets

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(6 votes, average 1.83 out of 5)


Ingredients:  (Serves 4)

4 mulloway (butterfish) fillets, skin-on

50ml extra virgin oilive oil

2 garlic cloves, peeled and minced

450g ripe tomatoes, peeled, seeded and chopped

Salt and freshly ground pepper

1/4 cup finely chopped parsley


Heat olive oil in a large frying pan.  When it is hot (but not smoking), add the garlic and turn down to a low flame immediately.  Stir garlic, cooking until it is just golden.  Add chopped tomatoes, a couple of pinches of salt and ground black pepper to taste.  Stir and simmer for 5 minutes.  Add half and the parsley and simmer another 10 minutes.  Arrange mulloway fillets evenly in the sauce and spoon some over them.  Simmer for 5-7 minutes until fish is just cooked.  Transfer the fillets to serving plates.  Add remaining parsley to sauce and season a little more with salt and pepper if necessary.  Spoon the sauce over the fish to serve.




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