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Easter Seafood Recipes For many, eating fish over the Easter season, particularly Good Friday is a religious tradition, but for an increasing number of people, having seafood three or four times a week is a health imperative. The amazing nutritional benefits of low fat seafood, rich in Omega-3 oils have shown to help people live longer, healthier lives, cutting the risks of a raft of diseases. The recipes featured here, courtesy of the Sydney Fish Market, are great for casual entertaining over the Easter long weekend, as part of a family banquet or an intimate meal with friends. BAKED SNAPPER IN CHILLI SAUCE 1.5kg snapper, scaled and gutted Preheat oven 200C. Thoroughly clean fish and pat dry. Score fish, dot with butter, lay slices of lime on the fish, and season with freshly ground black pepper. Wrap fish in baking paper and aluminium foil and place on oven tray. Bake snapper until flesh flakes, approximately 30 - 35 minutes. Process chillies, garlic, shallots and coriander roots to a fine paste (add a little oil or water during processing if necessary). Soak tamarind pulp in hot water for 10 minutes. Strain well and reserve juice. Heat oil in a small saucepan, add chilli paste and cook until fragrant (approximately 3 minutes). Add palm sugar and 5 tablespoons reserved tamarind juice, and cook until mixture caramelises. Remove from heat and stir in fish sauce. Set aside. To serve - pour some tamarind sauce over the baked fish and garnish
with extra red chillies. Serve with remainder of chilli sauce. BBQ ORANGE SPICED SWORDFISH 2 teaspoons ground cumin Combine cumin, cinnamon, chilli, ginger, orange rind, juice and sugar in a large bowl. Marinate swordfish for 30 minutes. Prepare hummus (see recipe below). Cut bread diagonally into 12 pieces. Brush cut sides with combined oil & garlic. Cook bread on hot char-grill until crispy. Cook swordfish on hot, oiled char-grill for about 2 minutes per side, or until just cooked. Spread hummus on bread and top with swordfish. Hummus 400g cooked chickpeas Drain chickpeas and rinse well. Process to a smooth puree in food processor with garlic, adding a little lemon juice. Add tahini and remaining lemon juice and process. When mixture becomes too thick to process add a little cold water (consistency should be thick but creamy). Check seasoning, add more lemon juice, salt or tahini if necessary. WRAPPED SALMON WITH SALSA VERDE 6 x 100g salmon fillets Preheat oven to 220C. Trim edges of banana leaves and cut into 20cm squares. Roll the fish fillets in the salsa verde, set aside. Lay out 6 squares of banana leaves, shiny side down. Arrange 1 piece of fish in the centre of each wrapper. Wrap each fish and tie with cooking twine or secure with toothpicks. Place parcels on a baking tray and cook in preheated oven for 8 - 10 minutes. Serve one per person with extra salsa verde. To blanch the banana leaves drop into boiling water, then remove immediately and refresh under cold water (or in a bowl of ice water). Fish parcels can also be cooked on a BBQ or in a frying pan. Salsa Verde 1 bunch flat leaf parsley, picked Combine parsley, garlic, capers and anchovy fillets in a food processor. Process until finely chopped. Add lemon juice and olive oil, process until well combined. Taste and
season. Refrigerate until needed. LEATHERJACKETS IN A MEDITERRANEAN SAUCE 2 tablespoons olive oil Preheat oven to 180°C. Heat the olive oil and sauté the onion until transparent, add the garlic and cook for 1 minute. Add olives and capers, cook for 2 minutes. Add red wine and salt and pepper to taste. Cook over a medium heat until reduced by half. Add tomatoes and simmer for 5 - 10 minutes. Meanwhile, trim the fins and tail off each fish with kitchen scissors and pat dry with paper towel. Oil a baking pan, and arrange the leatherjackets in a single layer, season with salt and pepper. Remove sauce from the heat and stir through most of the parsley. Spoon sauce over leatherjackets and bake for 20 minutes or until the fish flakes with a fork. Sprinkle with remaining parsley, serve with couscous, rice or a crisp green salad and crusty bread.
STEAMED CRABS WITH LEMON SOY DRESSING 2 mud crabs Combine lemon juice, soy, mirin, ginger, sesame oil and sesame seeds in a measuring jug. Use one jug and measure as you go. Partially fill a wok or saucepan with water (the base of the steamer should not touch the water) and bring to the boil. To prepare the blue swimmer crabs, insert a knife through the back section of the crab and pry off the top part of the shell (this is called the ‘carapace’.) Remove and discard the gills (‘dead mans fingers’), the eye stalks and spongy parts under the shell and gently rinse the body. Cut each crab into six segments and crack the claws with the back of a heavy knife. Place a heat proof plate in a bamboo steamer or line with baking paper, placing the segmented crab on the plate and steam crabs for approximately 5-8 minutes or until the shells turn bright orange and are cooked through. In the meantime, stir the spring onions and chili into the dressing. Remove crabs from the steamer, and gently toss crabs through the dressing. Serve with steamed rice. BLUE EYE POACHED WITH SAFFRON, FENNEL & TOMATO extra virgin olive oil Preheat the oven to 180C. Preheat a heavy roasting dish on top of the stove to a moderate heat. Add 1 tablespoon of olive oil, the onion, fennel, garlic and fennel seeds and cook gently, stirring occasionally until the onions are translucent and soft. Add the wine, stock and saffron threads. Cut the tomatoes in half across the centre, squeeze gently to remove the seeds, roughly chop the flesh and add to the roasting dish. Arrange the blue eye fillets on top and cover the pan tightly with foil. Place in the oven and cook for 7 minutes. Using a spatula gently turn the fish, replace the foil and return to the oven for a further 3 - 4 minutes or until just cooked. Use a slotted spoon to arrange some of the vegetables in the centre of 4 wide bowls. Place the fish on top of the vegetables and spoon some of the cooking liquid over. Scatter with reserved fennel fronds and serve immediately with crusty bread. © Sydney Fish Market Also see Easter lamb recipes
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