Fishing For Easter Recipes

Illawarra Mercury

Wednesday April 4, 2007

KILMENY ADIE

If you have not already been counting down the days, then here's a quick reminder; it's almost Easter.

For many, this means the end of Lent, religious celebration and the consumption of hot cross buns and chocolate eggs.

Furthermore, Good Friday is a day when people abstain from eating meat, although fish is allowed.

To help cater for the family and resolve any dietary concerns over Easter, the Gourmet Garden, which produces fresh herbs and spices sold in a tube , has more than 150 recipes on its website.

And some of them centre around fish.

Many of the recipes have been developed by Australian dietitian Karen Inge and can be the perfect antidote to an excess of sweets.

KILMENY ADIE

For more information visit www.gourmet garden.com

Steamed ginger snapper

Ingredients:

4 snapper fillets

1 tblspn Gourmet Garden ginger

Soy sauce (drizzle)

Method:

Arrange snapper fillets in a steamer basket. Spread with ginger and drizzle with soy sauce.

Place steamer basket over a pan of simmering water and cover tightly.

Steam fish for 6-8 minutes until cooked.

Drizzle fish with extra soy and top with shredded green onion. Serve with steamed Asian greens and rice.

Sweet potato and macadamia salad

Ingredients

1 medium kumara or sweet potato

1 tblspn olive oil

80g mixed salad leaves

1 small cucumber, sliced thinly

250g cherry tomatoes, halved

50g unsalted macadamia nuts, chopped coarsely

For the vinaigrette:

2 tblspns balsamic vinegar

1/2 tspn mustard

3 tblspns olive oil

3 tspns Gourmet Garden chives

Method:

Peel and thinly slice the sweet potato. Heat oil in a large frying pan and cook sweet potato in batches until browned both sides and cooked through.

Meanwhile combine balsamic vinegar, olive oil and chives in a large bowl.

Add sweet potato and remaining ingredients to vinaigrette, toss gently to combine. Scatter with extra macadamia nuts if desired.

Easy three-stripe grilled fish fillets

Ingredients

4 fish fillets

Gourmet Garden basil

Gourmet Garden chilli

Gourmet Garden garlic

Method:

Take 4 fillets of your choice and grill for 2-3 mins in a moderate oven. Turn once to do other side.

Remove fillets from oven. Fish should almost be cooked right through.

Squeeze 1 stripe of basil, 1 stripe of chilli and garlic directly onto each fillet.

Grill for a further minute to warm up the topping and serve with freshly cooked vegetables.

Prawn salad with parsley

Ingredients

500g prawns, prepared

2 tblspns Gourmet Garden garlic

4 tblspns olive oil

Juice of 1 lemon

Freshly ground pepper

1/2 tspn mustard

1 pinch brown sugar

1 tblspn vinegar

2 tblspns olive oil

2 tblspns Gourmet Garden parsley

1 carrot, cut lengthwise into very thin slices

Mixed lettuce and rocket leaves

Method:

Wash and de-vein prawns.

Mix the lemon juice, 4 tblspns olive oil and garlic. Pour over the prawns and leave to stand for 30 minutes.

Cook prawns and mixture in a frying pan for about 4-5 minutes. Mix in the parsley.

Mix the mustard, brown sugar, pepper and vinegar and whisk in 2 tblspns olive oil. Toss the lettuce, rocket and carrot with the dressing.

Serve the salad on plates with the prawns.

© 2007 Illawarra Mercury

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