Baked Plaice with Prawns
Ingredients 4 x 170g (6oz) plaice or lemon sole fillets, fresh or defrosted, skinned 115g (4oz) cooked peeled prawns, fresh or defrosted 4 x 15ml spoon (4 tablespoons) ready prepared white wine sauce salt and black pepper Serves 4 NUTRITIONAL VALUES PER PORTION (APPROX) 178 Kilocalories; 35g Protein; 4g Fat; 1g Carbohydrate; 0g Fibre. Method Preheat oven to 190°C/375°F, Gas Mark 5 Place the fillets on a board with the skinned side uppermost. Divide the prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in an ovenproof dish standing on their ends....
Read MoreCajun Mackerel
Ingredients 4 small mackerel, fresh or defrosted, cleaned 3 x 5ml spoon (3 teaspoons) coriander seeds 3 x 5ml spoon (3 teaspoons) allspice berries 3 x 5ml spoon (3 teaspoons) green peppercorns 3 x 5ml spoon (3 teaspoons) cumin seeds 3 x 15ml spoon (3 tablespoons) white wine vinegar 1-2 drops of Tabasco sauce 1-2 drops of Angostura bitters 1-2 drops of Worcestershire sauce 55g (2oz) butter or margarine chilli flowers, lime or lemon slices, to garnish Serves 4 Method Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin. Mix the vinegar, Tabasco,...
Read MoreThai-Style Roasted Trout
Fresh lime juice complements the sweet taste of trout. Steamed asparagus and jasmine rice make good side dishes Ingredients 4 x 6oz Rainbow Trout Fillets 2 tablespoons fresh lime juice 1 tablespoon fish sauce 2 teaspoons dark sesame oil 1/2 teaspoon crushed red pepper 1/4 cup coarsely chopped fresh coriander Lime slices (optional) Coriander sprigs (optional) Method Preheat oven to 450° Combine the lime juice, fish sauce, sesame oil and pepper in a small bowl; stir well. Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside...
Read MoreMike Crates – 2013 British Fish Craft Champion
“Every year I think, I’ll give it one last shot, and now my ambition has been realised.”
Read MoreGrilled Halibut with Peach and Pepper Salsa
A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with sea bass or arctic char. Here, the season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavour. Leave the peaches unpeeled for more colour and texture Ingredients For the Salsa; 1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound) 1 cup chopped red bell pepper (about 1 medium) 1/3 cup thinly sliced green onions 1/3 cup chopped rocket leaf 1/4 cup fresh lemon juice (about 2 lemons) 4 teaspoons chopped fresh oregano 1/8 teaspoon...
Read MoreSesame Tuna with Spicy Coleslaw
Sriracha chilli sauce can be found in the ethnic foods aisle in large supermarkets. If you can’t find Sriracha, substitute half the amount of Tabasco or other hot sauce. There isn’t a good substitute for the one-of-a-kind flavor of fish sauce, though many cooks will use soy sauce. Ingredients 1 tablespoon dark sesame oil 4 6oz tuna steaks 2 tablespoons low-sodium soy sauce 2 teaspoons coarsely ground black pepper 1 teaspoon sesame seeds 2 tablespoons water 2 teaspoons sugar 1 teaspoon Sriracha (hot chilli sauce) 3/4 teaspoon fish sauce 1/2 teaspoon rice...
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