Angelakis Weekly Seafood Specials



Rainbow Trout: Baked with Nut & Orange Seasoning

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Ingredients:  (Serves 4)
4 whole rainbow trout, cleaned
2 leeks
2 carrots, peeled
1 tablespoon olive oil
Flaked salt
20g butter
1 brown onion, finely chopped
1 cup fresh breadcrumbs
1/3 cup pecan nuts, chopped
1 teaspooon grated orange rind
1 tablespoon orange juice
1 tablespoon chopped flat leaf parsley
Flaked salt
Freshly cracked pepper
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 flaf lengthwise, wash and dry.  Cut carrots in half lengthwise, thenc ut the leek down in 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 be 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 approximately 20 minutes.  Remove from oven and allow to stand covered for 5 minutes before serving.

Snapper: Oriental Snapper Cutlets

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(4 votes, average 3.00 out of 5)


Ingredients:  (Serves 4)
4 Snapper cutlets
1/4 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 garlic clove, crushed
1 teaspoon garam masala
Mix all the marinade ingredients together in a shallow dish and place the snapper cutlets into the marinade for 3 hours, turning occasionally if needed.  Remove from marinade and grill for approximately 3 minutes each side depending on thickness of fillet.  Baste with marinade while grilling.
Serve with tossed green salad.

Flathead Fillets with Caramelised Lime Sauce & Cucumber Salad

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(1 vote, average 2.00 out of 5)


Ingredients:  (Serves 4)
1kg flathead fillets
2 tbsp vegetable oil
Juice of 2 limes
3 tbsp brown sugar
1 tbsp soy sauce
1 tsp fish sauce
SALAD:  Combine following ingredients -
500gm sliced cucumber
300gm diced celery
200gm diced shallots
1 cup picked mint leaves
1 cup natural yoghurt
Juice of 1 lime
Combine the lime juice, brown sugar, soy sauce and fish sauce into a bowl, set aside.  Pan fry flathead fillets for two minutes and turn.  Pour over lime juice mix and reduce until thickened.  Serve over cucumber salad.

Festive Seafood Platter

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Ingredients:  (Serves 6)
30 whole medium-large cooked prawns (about 1.25kg)
2 dozen oysters on the half shell
200g sliced smoked salmon
100g scallops
1 pottle Angelakis marinated baby octopus
1 pottle Angelakis marinated calamari rings
1kg cooked lobster, cut into medallions
(Optional:  cooked crabs and subject to availability, yabbies)
Peel the prawns, de-vein and leave the tail end intact, place into a bowl.  Pre-heat a char-grill to a high heat, coat the scallops in some olive oil, then quickly sear on the char-grill for 30 seconds on each side, remove and cool.
Arrange all the prepared seafood onto a platter just prior to serving.  This is recommended as the raw and cooked seafood should not be left combined together too long before serving to prevent cross-contamination.  Serve with lots of lemon wedges and a home-made seafood cocktail sauce.
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