Turn the catch of the day into a barbecue dinner with these fabulous tomato and olive fish parcels.
Ingredients (serves 4)
700g kipfler potatoes, scrubbed
4 x 200g perch fillets, skin removed
250g cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup basil leaves, chopped
Olive oil cooking spray
150g packet mixed salad greens
Lemon wedges, to serve
Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.
Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.
Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.
Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.
Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil.
Ingredients (serves 6)
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
6 poppy-seed bagels, split
12 smoked salmon slices
Dill sprigs, to serve
Use a fork or balloon whisk to gently whisk the eggs and PHILLY Cream for Cooking together in a large bowl. Season with salt and pepper.
Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.
Ingredients (serves 4)
1/2 cup plain flour
2 1/2 cups fresh white breadcrumbs
1 tablespoon lemon pepper (see note)
700g whiting fillets (see note), bones and skin removed
2 tablespoons olive oil
40g butter, chopped
4 hot dog buns, split, toasted
80g baby rocket
1/2 cup tartare sauce
oven-baked chips and lemon wedges, to serve
Preheat oven to 150°C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.
Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.
Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.
Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.
You can find lemon pepper in the spice aisle of your supermarket. You could replace the whiting with any firm white fish, such as ling.
Simple and sensational,this fish dish is a must for weekend entertaining,served with a refreshing mint salad.
• 1 tsp Ground Turmeric
• ½ tsp Ground Cumin I
• ½ tsp Fish Seasoning
• 500 ml plain yoghurt
• 4 hake fillets
• 2 spring onions, thinly sliced
• 1 cucumber, finely diced
• 1 punnet cherry tomatoes, quartered
• 2 tbsp fresh mint, finely chopped
• 1 clove garlic, crushed
1. Combine the spices with half the yoghurt in a shallow bowl
2. Add the fish and coat with the mixture
3. Cover and allow to marinate for 30 mm — 1 hr if time permits
4. Combine remaining ingredients and place in a small bowl
5. Cook the fish as desired, either on a lightly oiled griddle pan or under a grill, turning once
6. Serve fish with rice and the fresh salsa
7. Garnish with fresh herbs
Serves: 4 Preparation Time: 15 mm , CookingTime:50 min
GRILLED WHITE FISH WITH GLAZE AND POPPY SEED
Preparation Time: 1 minute
Cooking time: 20 minute
500 grams of white white fish ( filleted and cut into six slices )
2 egg yolks
2 teaspoons of sherry
I teaspoon of poppy seals
I teaspoon of salt
Clean the fish fillets, sprinkle with the salt, and leave for an hour. Take a dry cloth and wipe off the salt and any excess moisture. Beat the egg yolks together with the sherry. Skewer the fish fillets, brush both sides with the egg glaze, and sprinkle with the poppy seeds. Grill on a moderate heat for 10 minutes on each side, only turning once.
Suggestion: Allow the glaze to harden before
SOUSED RAINBOW TROUT
6 Rainbow Trout
3 Tablespoons pickling spice or crab boil
1 cup Seasoned Rice Vinegar
5 bay leaves
1 Tablespoon whole peppercorns
Scale and clean inside of fish. Make souse marinade by combining the remaining ingredients Place fish in a large plastic bag, pour marinade over the trout. Refrigerate the fish and let marinate for at least 2 hours. Remove fish from marinade and grill (an oiled metal mesh
grill fish basket works best).
Makes 6 servings.
CUBAN STYLE GRILLED SNAPPER
6-1/2 pound red snapper fillets
1/3 cup Soy Sauce
1/4 cup dark rum
1/3 cup fresh lime juice
3 shallots, peeled and chopped
1-1/2 cup chopped cilantro
1/2 teaspoon white pepper
5 garlic cloves, crushed
Rinse fish and pat dry with a paper towel. Meanwhile, add all of the remaining ingredients in a saucepan over medium heat and reduce the sauce down by half (about 20 minutes). Brush reduced sauce over the fish and grill fish tor 3-4 minutes on each side. Serve with
Makes 6 servings.