Baked
Blue Eye with Tomato, Ginger and Coriander
Blue eye (or any firm white fish)
2 x 200g
Tomatoes
2
Red chilli
1
Ginger (peeled)
1tsp
Coriander
handful
White wine
100ml
Olive oil
20ml
Salt/pepper
- Chop the
chilli and ginger and dice the tomatoes add together
- Butter 2 x
25cm x 25 cm piece of foil
- Place one
piece of fish on top of each and top with the tomato mix
- Add half
the wine and oil on each piece and sprinkle the coriander on
both
- Wrap up
the fish so that everything stays inside and bake for about
15mins at 170*c
- Serve with
some sautéed greens
Serves 2
Barbeque
Swordfish with Green Bean Salad
Corn
2 cobs
Brown onion (sliced)
½
Garlic (sliced)
1 clove
Swordfish steaks
2 x 200g
Green beans
100g
Basil
10 leaves
Lime (segments)
1 lime
Fried shallots
2tb
Olive oil
Salt/pepper
- Remove the
corn from the cobs, in a saucepan sauté the onion
and garlic then add the corn and cook slowly for 5 minutes, cover with
water or stock and simmer for 15 – 20 minutes until soft,
drain, puree and season it.
- Cut the
beans into 3cm pieces and cook in boiling water until just
cooked, drain them and mix in bowl with the lime, basil, shallots and a
little olive oil and salt/pepper.
- Heat the
bbq and lightly brush the fish with oil, cook until it is just
ready
- To serve
spoon the corn puree on a plate and top with the fish, arrange
the beans next to it and drizzle with olive oil
Serves 2
Roasted Blue Eye with
Stuffed Capsicums and Spinach
Red capsicums
(small)
2
Ricotta
100g
Lemon
zest
½ tsp
Salt/pepper
Blue eye
2 x 200g
Spinach
(washed)
100g
Lemon
juice
½ lemon
Olive oil
- Brush the
capsicums with oil and bake in a hot oven until the skin
starts to blister, take out of the oven and place them in a plastic bag
until they cool down, when cool peel and seed them and cut them in half
lengthways.
- Place the
ricotta in a bowl and mix in the lemon zest and salt and
pepper, spoon some ricotta on to a piece of capsicum and roll it up.
- Heat a
nonstick fry pan and oil slightly and place the seasoned fish
skin side down, sear lightly on both sides and then cook in the oven at
160*c for about 8 minutes
- While the
fish is cooking sauté the spinach in a hot pan,
season and squeeze the lemon juice on it
- To serve
place a piece of fish on the plate, arrange 2 pieces of
capsicum and the spinach by the side and drizzle with a little olive
oil.
Serves 2
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