Angelakis Weekly Seafood Specials



Great value, easy, everyday seafood meals

Swordfish Steaks with Mango & Avocado Salsa

Healthy pan fried swordfish steaks with mango and avocado salsa and gluten free corn chips

Ingredients: (Serves 4)

  • 4 x 220g swordfish steaks
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 tbs olive oil
  • Salt and pepper, to season
  • White corn chips (gluten free), to serve

Mango & Avocado Salsa

  • 2 ripe avocados, cut into 1cm cubes
  • 1 mango, cut into 1 cm cubes
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long green chilli, seeds removed, finely chopped
  • 1/2 cup coriander leaves, torn
  • 1/4 cup (60mL) lime juice



Step 1: To prepare the mango and avocado salsa, place avocado, mango, onion, garlic, chilli, coriander and lime juice in a bowl. Season with sea salt and pepper, then toss to combine. Set aside.

Step 2: Combine the spices with some salt and pepper in a shallow bowl. Coat the fish in the spice mixture, then shake off excess.

Step 3: Heat the olive oil in a large frypan over medium-high heat. Cook fish, in batches if necessary, for 2 minutes each side or until lightly browned but still pink in the middle.

Step 4: Serve the swordfish with the mango and avocado salsa, and corn chips on the side.

Photo credit to Mark Roper
Recipe by Valli Little from delicious ABC


Spaghetti with Pinot Grigio and Seafood


Ingredients: (Serves 4 - 6)

  • 1/2 kg spaghetti
  • 1/4 cup olive oil
  • 3 shallots, chopped
  • 3 garlic cloves, minced
  • 1 cup cherry tomatos, halved
  • 2 cups pinot grigio (dry white wine)
  • 1/2 kg large prawns, peeled and deveined
  • 400 grams salmon (without the skin)
  • 1 cup fresh basil, roughly chopped
  • salt and pepper


Step 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Stirring occasionally, 8 -10 minutes. Drain

Step 2: Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Add the shallots and garlic and cook until tender, but not brown.

Step 3: Add the tomatos and cook for another minute. Add the wine, prawns and salmon and bring the liquid to a boil. 

Step 4: Reduce the heat, cover the pan, simmer until the prawns are pink and the salmon is just cooked, about 7 minutes. 

Step 5: Turn off the heat and stir in the fresh basil.

Step 6: Add the spaghetti to the skillet with the seafood mixture. Add the salt and pepper, stir to combine.

Serve immediately, top with parmesan and enjoy.


Photo and recipe credit to Nina at Vegetarian with Benefits.



Prawn Skewers with Chilli Lime Salt

Prawns on wooden skewers with lime garnish

Ingredients: (Serves 6)

  • 1 1/2 tbs sunflower oil
  • Finely grated zest and juice of 1 lime, plus lime halves to serve
  • 2 tbs fish sauce
  • 1 tbs grated palm sugar (see note)
  • 1 long red chilli, seeds removed, chopped
  • 5cm piece fresh ginger, grated
  • 3 garlic cloves, chopped
  • 36 green prawns, peeled (tails intact), deveined
  • 2 tsp dried chilli flakes
  • 2 tbs caster sugar
  • 1/3 cup (4 tbs) fried Asian shallots (see note)



Step 1. Soak 12 bamboo skewers or disposable wooden chopsticks in cold water for at least 30 minutes.

Step 2. Combine the oil, lime juice, fish sauce, palm sugar, fresh chilli, ginger and garlic in a large bowl. Add the prawns, toss to coat in mixture, then cover and leave to marinate in the fridge for 30 minutes.
Step 3. Preheat a chargrill pan or barbecue on medium-high heat.
Step 4. Place the chilli flakes, caster sugar, fried shallots, lime zest and 1 tablespoon sea salt in a small food processor and whiz to combine, or grind together in a mortar and pestle to form a coarse powder.
Step 5. Thread 3 prawns onto each skewer and grill for 2 minutes each side or until just cooked. Serve with chilli lime salt to sprinkle and lime halves to squeeze.
Palm sugar and fried Asian shallots are available from Asian food shops.

Photo credit by Mark Roper.

Recipe by Valli Little from delicious ABC.



New range of seafood in packs

Angelakis Bros. has come up with an exciting, new range for supermarkets!

Our new range comes complete with a variety of cooking options, number of serves per pack and GREAT VALUE, EASY, EVERYDAY seafood recipes at less than $5 per serve! Now, it couldn't be easier (or tastier) to provide your family with their two seafood meals per week.

Try one of the following recipes using this fantastic new range!

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