Angelakis Brothers

MOROCCAN SWORDFISH

Ingredients:  (Serves 4)

4 swordfish fillets (about 150g each)

1 tsp saffron threads

2 tomatoes, peeled, seeded, thinly sliced

1 red capsicum, roasted, peeled, seeded, thinly sliced

1 yellow capsicum, roasted, peeled, seeded, thinly sliced

1 tsp ground coriander

½ tsp ground cumin

1 small red chilli, seeded, thinly sliced

2 large garlic cloves, crushed

150ml extra virgin olive oil, plus extra to brush

20ml (1 tbsp) lemon juice

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

Method:

1.         Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

2.         Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan.  Heat gently through.

3.         Preheat a chargrill or non-stick frying pan to high.  Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

4.         Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

GRILLED SCALLOPS WITH GARLIC, LEMON & CHERVIL

Ingredients:  (Serves 4)

12 Scallops in the half-shell

1 lemon, juiced

50g garlic, chopped finely

50g chopped chervil

60g chopped butter

Olive oil

Method:

Rinse scallops in water to remove any grit.

Drain off excess water and season and with salt and pepper.

Mix together the butter, garlic and chervil and divide up between scallops

Drizzle with olive oil and lemon juice.

Place on baking tray and grill until the scallops are slightly firm to touch (about 3-4 min.)

Serve immediately and enjoy!

GRENADIER WITH ZUCCHINI & TOMATOES

Ingredients:  (Serves 6)

1kg fresh grenadier fillets or steaks

2 tbsp oil

1 medium onion, chopped finely

1 clove garlic, crushed

500g tomatoes, chopped

Salt and pepper to taste

Juice of one lemon

1/4 cup white wine

500g zucchini, sliced

1 green pepper, seeded and sliced

Method:

Heat oil in a pan, add onion and garlic, tomatoes, salt and pepper and stir fry for 2 minutes; add fish, sprinkle with lemon juice and wine.  Lower heat, cover with a tightly fitting lid and simmer gently until fish is almost cooked (approximately 5 minutes).  Add zucchini and green pepper, replace lid and simmer gently for 5 minutes.  Serve immediately.