Enjoying delicious seafood is synonymous with Easter celebrations. Whether it’s to observe religious custom or simply to enjoy the wonderful tastes and flavours, seafood of every kind is a popular menu choice during the Easter season.
Check out these yummy recipes for some inspiration and get cooking.
Fish with Roasted Broccoli and Brussels Sprouts
Easter can be a time of over-indulgence, particularly in the “sweets” food category. Give your sweet tooth a rest and your body a chance to refuel with some delicious fish and vegetables.
Prep: 0:15 Mins
Cook: 0:40 Mins
Serves: 4
INGREDIENTS:
- 500g brussels sprouts, halved
- 350g broccoli, cut into florets
- 2 tablespoons olive oil
- 120g feta, crumbled
- 4 (150g each) firm white fish fillets
- 1 teaspoon lemon pepper seasoning
- Lemon wedges, to serve.
METHOD
Step 1
Preheat oven to 180°C/160°C fan-forced. Combine brussels sprouts, broccoli and 1 tablespoon oil in a large roasting pan. Roast for 30 minutes or until vegetables are almost tender.
Step 2
Sprinkle vegetables with fetta. Bake for a further 10 minutes or until vegetables are tender.
Step 3
Meanwhile, line a baking tray with baking paper. Place fish on prepared tray. Drizzle with remaining oil. Sprinkle with lemon pepper. Bake for 10 minutes or until fish is just cooked through.
Step 4
Serve fish with vegetable mixture and lemon wedges.
Source link: www.taste.com.au
Garlic Butter Moreton Bay Bug Tails with Garlic & Walnut Mayo
You can’t go wrong with a classic combo of garlic butter and shellfish. Add the tasty home-made mayo, and you’ve got yourself an irresistible meal.
Prep: 0:30 Mins
Cook: 0:35 Mins
Serves: 4
INGREDIENTS:
- 6 garlic cloves
- 1/2 cup (50g) walnuts
- 1 egg yolk
- 1/2 cup (125ml) sunflower oil
- 1/2 cup (125ml) light olive oil, plus extra, if needed
- 2 teaspoons wholegrain mustard
- 1 tablespoon salted capers, rinsed, finely chopped
- 2 anchovy fillets, finely chopped
- Juice of 1 small lemon
- Zest and juice of 1 lime
- Small handful flat-leaf parsley, finely chopped, plus extra for garlic butter
- Small handful fresh dill, finely chopped, plus extra for garlic butter
- 25g unsalted butter, melted
- 1 tablespoon extra virgin olive oil
- 8 Moreton Bay bug tails, cooked
METHOD
Step 1
Preheat the oven to 180ºC.
Step 2
To make the mayo, place the garlic cloves on a small baking tray and roast in the oven for 30 minutes until soft. When cool to touch, squeeze out the garlic pulp, discarding the outer skin.
Step 3
Meanwhile, scatter the walnuts onto another small baking tray and roast in the oven for 10 minutes until lightly toasted. Set aside and allow to cool.
Step 4
Add the egg yolk into the bowl of a food processor or blender. Blend on medium low and add the sunflower oil, then light olive oil in a very fine stream via the feed shoot in the processor lid. Keep whisking until you have a thin, smooth consistency. Add wholegrain mustard, salted capers, anchovy fillets, lemon juice, lime zest and juice, parsley and season to taste with salt and freshly ground black pepper. If the mayo is too thick, add a little more light olive oil. Add walnuts and roasted pulp from 3 garlic cloves. Blend to combine, then transfer the mayo to a serving bowl.
Step 5
To make the garlic butter, in a small bowl, add the remaining roasted garlic pulp along with the melted butter, extra parsley and extra virgin olive oil, season with freshly ground black pepper.
Step 6
Using a sharp knife, cut the bugs down the centre horizontally. Heat a barbecue or chargrill pan until smoking. Brush the cut side of the bug liberally with garlic butter then sear cut-side down on the barbecue for 2-3 minutes to heat through.
Step 7
Serve the bugs warm with the garlic & walnut mayo on the side.
Source link: www.taste.com.au
Prawn, Dill and Fennel Salad with Buttermilk Dressing
Enjoy beautiful, fresh prawns in this flavoursome salad. Any kind of seafood is usually delicious enough on its own, but if you combine it with other amazing flavours to create a wonderful meal, like this salad, then you’re on to a winner!
Prep: 0:20 Mins
Cook: 0:05 Mins
Serves: 6
INGREDIENTS:
- 1kg medium uncooked prawns, peeled (tails intact), deveined
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 baby fennel bulbs, trimmed, very thinly sliced
- 1 small red onion, halved, thinly sliced
- 120g baby spinach and rocket salad mix
- 2 tablespoons chopped fresh dill leaves
- 1 medium pink grapefruit, peeled, segmented
BUTTERMILK DRESSING
- 1/2 cup buttermilk
- 1/2 cup whole-egg mayonnaise
- 2 tablespoons lemon juice
METHOD
Step 1
Combine prawns, oil and garlic in a bowl. Season with pepper. Cover, refrigerate for 30 minutes.
Step 2
Meanwhile, make dressing. Combine buttermilk, mayonnaise and lemon juice in a bowl. Season with salt and pepper. Cover, refrigerate until required.
Step 3
Heat a char-grill or barbecue plate to medium-high. Cook prawns, turning, for 3 to 5 minutes or until changed in colour and cooked through. Transfer to a bowl. Add fennel, onion, spinach mixture, dill and grapefruit.
Step 4
Toss gently to combine. Serve the salad drizzled with dressing.
Source link: www.taste.com.au