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This Month's Recipes.

Two terrific recipes from this months newsletter:
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Barbecued Coriander & Pepper Prawns

    Serves 4 as an entrée
Ingredients:700g green prawns, peeled and deveined, tails intact
1 lemon, cut into wedges

Coriander & Pepper Paste
1 bunch coriander, leaves, roots and stems all roughly chopped
7 cloves garlic, roughly chopped
1 teaspoon black peppercorns
1 teaspoon white peppercorns
2 teaspoons coriander seeds
2 teaspoons salt flakes
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil

Method:

1. Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.
2. Coat prawns with the paste and leave to marinate for 20 minutes.
3. Heat a barbecue or char-grill plate.
4. Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.
5. Serve immediately with lemon wedges.
6. Instead of Prawns: Bugs, marron, redclaw, rocklobsters, yabby... 

     

Barbecued Silver Perch Fillets with  Eggplant & Tomato Salsa 

 Serves 4 
​Ingredients 
4 x 180g silver perch fillets, skin on, bones removed
2 teaspoons ground cumin
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1 eggplant, cut into 1.5cm-thick slices

Tomato Salsa
4 ripe roma tomatoes, seeded and diced
1 small red onion, diced
1 avocado, diced
½ cup roughly chopped flat-leaf parsley leaves
½ cup roughly chopped mint leaves
2 teaspoons sumac (see notes)
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt flakes and freshly ground black pepper, to taste

 Method 

1. Make Tomato Salsa: combine all ingredients.
2. Heat a barbecue or char-grill plate.
3. Cut several slashes into the skin of each fillet.
4. Combine cumin, salt and pepper and 2 tablespoons olive oil. Rub over both sides of the fillets.
5. Brush the eggplant slices generously with remaining olive oil and cook for about 3 minutes on each side, until golden brown and tender, brushing with extra oil as needed. When the eggplant is almost cooked, cook the fillets, skin-side down, for 3 minutes then turn and cook the other side for 1 minute.
6. Divide eggplant between plates, top with fillets and a spoonful of salsa. Pass the remaining salsa separately.
7. Notes: i) Sumac is a Middle Eastern spice, a granular purple powder with a lemony taste; if it is unavailable use grated lemon zest. 
   ii) Alternative fish species: Australian bass, barramundi, blue-eye trevalla, ling, mulloway. 
   
   
   Tips:
   1. Marinating seafood before cooking adds flavour and helps to keep it moist. Most marinades include an acid (citrus juice, wine, vinegar or verjuice), oil (olive, peanut or vegetable) and flavouring agents (herbs, spices, honey, grated ginger, diced onion or garlic, chopped chilli, soy sauce, sesame oil). 
   
   2. Because of the delicate nature of its flesh, most seafood requires only a short time in the marinade (maximum 30 minutes), otherwise it may start to break down.

Recipes adapted form www.sydneyfishmarket.com.au
More recipes on:
"Sarah Dacres-Mannings from Dynamic Dietitians" facebook page