FISH AND SHELLFISH

27th October 2017
FISH AND SHELLFISH Source:The Midweek Sun


There are so many flavors and textures available that the possible combinations are endless. White fish haddock, cod and turbot are widely available and easy to cook. Shellfish too are low key in fat yet flavorful and can be cooked in variety of creative mouthwatering ways especially in my kitchen, as I prefer white and red meat of course for health benefits. Some fish such as tuna, salmon, mackerel and trout are very oily and should be eaten in moderation as they are rich in fat soluble vitamins A and D. However, it is also believed the oil in these fish is beneficial in breaking down the cholesterol in the blood stream. In my recipe below, you can use any large fish fillet or steaks such as ling, gemfish, snapper, kingfish, or silver warehou.

WHITING MEUNIERE WITH MAYO DRESSING INGREDIENTS

*Four whiting, filleted cut in half

*Four rashers bacon

*Two tablespoons freshly ground black pepper

*Two tablespoons lime juice

*One tablespoon olive oil

*Plain flour

*Dressing

*125g mayonnaise

1 tablespoon lemon juice

¼ cup finely chopped fish herbs

*One leaf Chinese cabbage

METHOD Preheat the pan or barbecue grill to medium high. Drizzle the lime juice over the cod fish, dust lightly with flour then coat with ground black pepper. Brush the pan or grill with oil. Grill the fillet for 2-3 minutes each side or until cooked to your liking. Using a different pan, fry the bacon until crisp, set aside. To make the dressing, place in a food processor with the mayonnaise, lemon juice. Process until smooth. Place a Chinese cabbage leaf in the serving plate, arrange the fish on the leaf, roll it, pour mayo sauce over and top it with crisp bacon. Garnish and serve. NOTE: To add a great twist, use chicken strips instead, you won’t regret it! HINTS AND TIPS **Bream is firm, fleshy fish, if not available, the recipe can be made up with either halibut or turbot. **Redfish, usually sold skinned as fillets, is ideal for fish cakes because of its delicate flavor. You can however use practically any mild flavored, skinless fish fillet **Fish parcels can be assembled several hours ahead, store in the refrigerator.

KEEP YOUR COOKING SESSIONS INSPIRED BY #Food Radio recipes Health mouthwatering, fast easy and convenient yet affordable.




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