Pan fried Snapper with beans, tomatoes and asparagus
Ingredients
- 4 x Snapper fillets
- 1 tbsp flour
- 1 Seasoned oregano to taste
- 1 bunch asparagus blanched and refreshed
- 100 g beans blanched and refreshed
- 15 pcs cherry tomatoes
- 1/2 pcs red onion thinly sliced
Instructions
- Heat a pan on a medium heat.
- Dust fish fillets in flour.
- Drizzle a little oil into the hot pan and add the fish.
- Brush over the marinade during the cooking process,
- Cook for 2 minutes skin side down, then turn and repeat the process.
Recipe Notes
by Brett McGregor
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Italian marinade for fish
Instructions
- Whisk all ingredients in a bowl and set aside.
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Almond pesto
Ingredients
- 1 cap toasted almonds
- 1 clove garlic mashed
- 2 tbsp Parmesan cheese grated
- 1/4 cup parsley
- 2 mls olive oil
- 2 tbsp ricotta
Instructions
- Blend together until you get the consistency you like.
- Place blanched veg into a bowl and add 3-4 tbsp of the almond pesto,
- season and gently combine,
- then add cherry tomatoes and red onion.
Recipe Notes
To serve: Lay the blanched veg mix onto a nice plate and top with the fish, drizzle over any extra pesto, add some lemon wedges and enjoy!
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South East Asian Crayfish salad
Ingredients
Salad
- 1 cup mung beans
- 1 pcs red chilli sliced into thin strips
- 100 g sugar snap peas sliced on an angle
- 3 kaffir lime leaves sliced very thinly
- 1/2 shaved fresh coconut
- 2 sliced shallots
- 1/2 sliced cocumber
- 1/2 cup of each, mint, coriander and chives
Dressing
- 1/2 pcs red chilli deseeded and diced
- 1/2 clove garlic mashed
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp Fish Sauce
Instructions
Salad Method
- Combine all ingredients.
Dressing instrucion
- Place ingredients into a jar and shake to combine.
To Assemble
- Place dressing over salad ingredients and combine.
- Add Crayfish and gently combine.
- Serve on a large platter.
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Scallops with pumpkin and prosciutto by Brett McGregor
Ingredients
Scallops
- 1 tbsp olive oil
- 4 sliced prosciutto or streaky bacon
- 12 pcs scallops
- 1/2 tbsp butter
- 1/2 tbsp Salt and pepper to taste
- 1 extra virgin olive oil for garnish
- 1 tbsp Pumpkin and coconut
- 1 Micro herbs to taste
Pumpkin and coconut sauce
- 1 tbsp olive oil
- 2 pcs shallots sliced and diced
- 1 clove garlic sliced
- 2 tbsp fresh grated ginger
- 1 tbsp turmeric
- 1/4 tbsp fenugreek seeds
- 200 g butternut pumpkin diced
- 1/2 cup coconut milk
- 1/3 cup coconut cream
- 3/4 cup fish stock
- 1 tbsp Fish Sauce
- 1 tbsp Salt and white to taste
Instructions
Method
- To make the sauce place a medium saucepan over a low heat. Add shallots, ginger and garlic sauté for around 5 minutes or until translucent. Add the turmeric and fenugreek and continue to cook for a further 5 minutes. Add the pumpkin, coconut milk and cream with the stock. Bring to the boil then simmer for about 10 minutes uncovered until the pumpkin is soft. Add fish sauce, blend until smooth and pass through a sieve to be sure. Season with salt and pepper to taste.
The prosciutto or bacon
- Add a little oil to the pan and cook the prosciutto in batches until crisp. Try to keep the prosciutto flat when it cooks. Drain on a paper towel and set aside.
The scallops
- Heat the oil in the same frying pan, add scallops and cook over a high heat until nicely golden and caramelised. Flip the scallops and add the butter to the pan and use it to baste over the scallops. Remove the scallops and season with salt and pepper.
To serve
- Place a good spoonful of the sauce onto the plate and lay 3 scallops in the middle. Lay a piece of prosciutto over the top. Lay some micro herbs between the scallops and drizzle with a touch of oil.
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Mexican spiced fried fish with blackened corn salsa by Brett McGregor
Ingredients
- 4 cod fillets
- 2 tbsp flour
- tbsp each of paprika, cumin, garlic powder, onion flakes, celery salt
- 2 tbsp olive oil
- 1 tbsp Salt and pepper to taste
- 4 soft wraps small
Blackened corn salsa
- 2 cobs corn blackened on hot grill
- 1/2 pcs red onion finely diced
- 1/2 pcs yellow and red capsicum finely diced
- 1/2 cup coriander
- 1 pcs red chilli finely diced
- 1 pcs Tomato fine diced
- 1 pcs avocado
- 1 pcs lime
- 3 tbsp la Morena salsa picante divided measure
Instructions
Garnish
- 2 tbsp Mayo, combined with 1 tbsp salsa picante, Salt and pepper to taste, Coriander
Method
- Combine all salsa ingredients and add 2 tbsp of the salsa picante. Squeeze over fresh lime juice, Set aside. Place flour and spices onto a plate and combine. Dust the fish in this mix. Heat a medium frypan on a med/high heat and add a little oil. When hot add the fish and cook until golden. Set aside.
To make
- Place a wrap onto a wooden cutting board and top with fish. Spoon over the corn salsa and top with a dollop of salsa Mayo. Finally sprinkle over some coriander and serve with a piece of lime.
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