Some great recipes to make, all made
using quality ingredients available at Gulf
Seafoods.
Pan-fried Flathead with Tartare
Sauce
4 flathead, dressed, or
4 large flathead fillets.
2 tablespoons clarified butter
2
spring onions, chopped
Salt and freshly milled black
pepper
Tartare sauce
Heat the butter in a frying pan and
when hot throw in the spring onions. Season the fish with salt and
pepper and cook them in the hot butter for 3 minutes on each side.
Serve with tartare sauce.
(Serving 4) Preparation time: 30
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Garlic
prawns
The main secret in this
recipe is to impregnate the oil with the garlic and remove the hot
taste without losing the flavour of the garlic. Peel the garlic
cloves and sit them in a basin of iced water for a minimum of 4
hours to remove the hot taste. Finely chop the garlic and mix it
with the oil, and leave it to stand overnight
6 to 9 green
prawns per person
10 cloves garlic
1 cup olive oil
1 cup
white wine
2 tablespoons lemon juice
1 teaspoon salt
2
tablespoons parsley
Put the green prawns in an ovenproof
casserole. Pour over the garlic which has been steeping in the oil,
the wine, lemon juice, salt and parsley. Mix thoroughly to make sure
the prawns are evenly coated with the mixture. Cover and cook for 15
minutes in a hot pre-heated oven. Serve on individual dishes with
bread to mop up the sauce. This is a great informal dish – a
little messy as you pick up the prawns and shell them by hand….so
supply a finger bowl or napkins.
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Baked snapper with sweet stuffing
1 large snapper, cleaned, head left on
Juice
of ½ lemon
3 tablespoons vegetable oil
8 slices
lemon
Salt and pepper
4 sprigs parsley
For the
stuffing
1 onion finely chopped
¼ cup blanched
almonds
¼ cup walnuts
¼ cup raisins
1 cup breadcrumbs
2
tablespoons butter
1 tablespoons honey
Pinch nutmeg
Pinch
cinnamon
Melt butter in frying pan, and sauté the almonds and
walnuts for 3 minutes, add onion and sauté for 2 minutes. Remove
from heat, mix in rest of stuffing ingredients.
Sit the fish on a
large square of tin foil. Stuff the fish with the stuffing.
Mix
the oil and lemon juice, add salt and pepper and rub this on the
snapper. Place a row of lemon slices on the fish, topped with sprigs
of parsley.
Wrap fish tightly in foil and bake in a moderate oven
for 45 mins. The fish can be served hot or cold.
(Serves 4)
Preparation time: 1 hour
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