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We have had a fantastic mackerel season this year... with such a constant supply of fresh fish I have had an awesome opportunity to experiment with different ways to prepare the fish. This recipe actually came from my Weight Watchers magazine, so you can be assured it is healthy and low fat, as well and very tasty! Chermoula Baked Fish
3 cloves garlic, crushed
4 green shallots, trimmed & chopped
1/2 cup fresh flat-leaf parsley
1 tsp dried chilli flakes
1 tbs ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp sweet paprika
2 tbs lemon juice
2 tbs olive oil
4 x 150g fish fillets (any firm white flesh fish - we used Spanish mackerel)
To make the chermoula, combine garlic, shallots, parsley, chilli, cumin, coriander, turmeric, paprika, juice and oil in a food processor until smooth.
Coat fish in chermoula mixture. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 3-4 minutes each side or until cooked. Being that it is winter, we accompanied the fish with steamed vegetables but it would have been equally as nice with a fresh garden salad. Enjoy!
Jude
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We love eating seafood as much as we love fishing. That is not to say that we don't support conservation and preservation of our wild fisheries - we most certainly do! But every now and again, we select one or two fish to take home for the family table... Here is a selection of our favourite recipes. Enjoy! Judy |
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Snapper fillets topped with prawn sauce |
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Ingredients:
4 x 120g fillets of snapper
1 tablespoon butter
1/2 cup chopped shallots
1 heaped tablespoon plain flour
1 tablespoon chopped fresh parsley
1/2 cup milk
1/4 cup white wine
200g peeled, cooked prawns, roughly chopped
1 cup grated cheddar cheese
salt & pepper to taste
SAUCE: Make a white sauce by melting the butter in medium size saucepan, stir in flour with a whisk and cook for 30 seconds. Slowly add milk to saucepan, stirring constantly to avoid lumps. Add wine, shallots, parsley and prawns, mix well. Salt & pepper to taste.
Heat a little olive oil in a non-stick fry pan and cook the snapper fillets until just done, turning once. When cooked, place the fish on a lightly greased, flat baking tray. Spoon sauce evenly over each piece. Sprinkle the cheese over the top of the fish. Grill until golden brown.
This recipe will serve 4 people.
VARIATION: The prawns can be replaced with crab meat.
PS - it was so yummy we forgot to take a photo of the meal before we ate it! I promise I will cook this again soon (if Gavin catches another snapper...) and take a photo next time... |
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