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Steamed Barramundi with ginger, garlic and coriander

Preparation time: approximately 10 minutes

Ingredients for 2 servings:  

Two plate size barramundi
tablespoon sliced ginger
2 cloves sliced garlic
Picked and chopped coriander
season salt and pepper

Sauce : juice 4 limes, 2 tablespoon unsalted butter and 200 ml fish stock
Scale and gut fish. Slice ginger, garlic and coriander and place inside the fish.
Steam the fish until it has a soft texture when touched with a knife (approx 6 minutes).

For the sauce place lime juice, butter, and stock in a pan, simmer and reduce to half, then place fish onto plate and pour the sauce over the top.

Smoked Nile Perch
Prep time: 20 mins
Cook time: 15 mins


2 tbsp Olive oil
3 cloves Garlic, finely chopped
3 cm Ginger, finely chopped
juice of 2 limes
2 tbsp dark Honey
5 tbsp dark Soy sauce
2 large fillets of firm white fish, skin removed
3 red chillies, chopped

1. Heat the oil in a frying pan over a medium heat and gently fry the garlic and ginger until soft but not coloured.
2. Add lime juice, honey and soy sauce and simmer gently until the sauce is thick and sticky. Brush the marinade over the fish and smoke for 30 minutes on a trivet.
3. Scatter with chopped chilli to serve.

Basa with Moroccan Salsa

This recipe is a lot of fun -- much easier than it looks and they'll love it! Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Ingredients for 6 servings: 

6 8-ounce Basa Fillets and
3 medium-size red bell peppers 
5 tablespoons olive oil 
1 teaspoon ground cumin 
1/2 teaspoon ground cinnamon 
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion 
1/3 cup chopped fresh cilantro 
1/4 cup golden raisins 
3 tablespoons fresh lemon juice 
2 tablespoons (packed) chopped fresh mint 
2 teaspoons grated orange peel 
1/2 teaspoon (scant) cayenne 

Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Put peppers stem side down in a pan in a hot oven and cook them until the skin blackens. Seed them but don't peel them. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl. Heat 1-tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.) Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over. 


Parrot Fish with Calypso Sauce

Ingredients: Serves 4

4 x approx 225g parrot fish or red sea bream
Seasoned flour for coating fish
60g butter
½ tsp saffron or turmeric
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
½ green pepper, thinly sliced
80ml dry white wine
100ml double cream
Juice of half a lemon
½ tsp sugar
½ tsp Caribbean seasoning (see below)
Caribbean seasoning
1 finely chopped spring onion
2 cloves crushed garlic,
3 sprigs thyme,
½ tsp of chopped fresh mild chili
½ tsp vinegar

Roll the fish in the seasoned flour and set aside. Melt the butter in a sauté pan. Cook the floured fish in the butter for approximately 4 minutes on each side or until cooked, turning only once.
Remove the cooked fish from the pan and set aside.
Add the saffron or turmeric, the Caribbean seasoning and the peppers, and cook for 2 minutes. Add the wine and cream and reduce until thickened. Now add the lemon juice and sugar, and check the seasoning. Serve the fish with the sauce poured over the top or on the side.


Red Snapper with Lemon Butter

Ingredients for 4 servings:

4 fillets red snapper, 5 to 6 oz. each
Freshly ground pepper
2 tbsp. green onions, minced
2 cloves garlic, minced
1/4 c. white wine
2 oz. butter, softened
2 tbsp. parsley, minced
2 tbsp. lemon juice, freshly squeezed
1/2 tsp. thyme

Preheat oven to 450 degrees.
Season the fish with pepper and sprinkle with paprika.
Sprinkle the onions and garlic in buttered ovenproof dish.
Put the fish in the dish and sprinkle with the wine.
Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done.
Remove to warmed plates.
Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately.
Serve with boiled or mashed potatoes.

Coquilles St Jacques a La Provencale - Scallops With Garlic


12 scallops
2 garlic cloves, smashed
4 ounces butter
3 tablespoons chopped parsley
salt and black pepper
Dry rose wine

Wash and dry the scallops and separate the coral from the white flesh. Peel and smash the garlic. Melt half the butter in a saucepan and cook the white flesh very gently for 10 minutes, until tender. Season to taste. Place on paper towel and keep hot between two plates over a pan of hot water. Pour out the butter from the pan, wipe it out with paper and add the remaining butter and the coral, cook for 1 minute only on each side. Add the white flesh and the herbs and garlic, leave over the heat just long enough to mix thoroughly and divide between the heated shells, (plates). Serve immediately with a dry rose wine.

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