With concern about sustainability becoming more and more of an issue and a cause for many people, consumers are now becoming more conscious about the stuff that they buy in the supermarket. This is most prevalent when it comes to seafood. Consumers are now becoming more aware about the damage that is being done by overfishing for the sake of making profits. A number of fish species that are now being negatively affected by overfishing and the fears are quite real that if it is not curtailed, many fish species will become endangered or even become extinct. These include seabass, various flatfish like halibut and flounder, salmon, and tuna. [Read more…]
Cholesterol, the dreaded word for dieters and those with heart conditions. We’re often told to stay away from foods high in cholesterol in order to lose weight and keep our bodies healthy. Well, saying all cholesterol is bad would be wrong. LDL or low density lipoprotein is the ‘bad’ cholesterol which you should be avoiding while HDL or high density lipoprotein is believed to remove plaque in your arteries. So in short, aim for more HDL and keep LDL away from your diet.
Eggs vs Oatmeal
In deciding which breakfast food to wake up to, choose oatmeal over an omelette. Eggs can contain up to 200mg of cholesterol. This is bad considering the recommended daily dose of cholesterol should be 300mg/day. Oatmeal, on the other hand, is high in soluble fiber which lowers your LDL numbers by reducing the amount of cholesterol absorbed in your bloodstream.
Steak vs Fish
Eating just one 4-ounce portion of steak can take up to 22% of your daily cholesterol intake. Not to mention the large amounts of saturated fat in each bite. Instead of chowing down on some meat, choose a nice serving of fish. Fish contains omega-3 fatty acids which are heart-healthy and can reduce your blood pressure and the risk of blood clots.
Walnuts vs Chips
When it comes to snacks, a handful of fries or chips doesn’t seem like a big deal. In truth, the amount of trans fat in certain snacks can turn them into high-cholesterol foods. Instead, grab a bad of walnuts or almonds. Walnuts have polyunsaturated fatty acids which are great in keeping blood vessels healthy. Just stay away from nuts coated with sugar or those that are salted.
Indulging in meat, eggs and chips may be alright once in a while but make it a point to balance out your diet with some heart-friendly dishes as well.
Fish chowder is a rich and creamy soup that is filling enough to be a meal in itself. This pleasant dish is perfect for frosty weather.
4 potatoes, peeled and diced
1 onion, chopped
4 slices bacon
1 tablespoon vegetable oil
1/4 pound haddock fillets, chopped
1/2 cup milk
1/4 teaspoon freshly ground white pepper
Place the potatoes in a large stock pot or Dutch oven. Fill it with water until the potatoes are covered. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer.
Meanwhile, heat the oil in a medium sized frying pan over medium heat. Fry the bacon until it becomes crisp. Transfer it to a plate lined with paper towels to drain the excess oil. Break the bacon into bits and set aside.
In the same pan, sauté the onions until they are translucent. Add the onions to the pot of simmering potatoes. Cook it for another five minutes or until the potatoes are soft and the broth is no longer transparent.
Place the fish fillets in the pot and continue to simmer it for another five minutes or until the fish is cooked. Pour in the milk. Stir. Season it with salt and white pepper to taste. Add more milk if desired. Ladle the soup into individual bowls and top it with bacon bits. Serve immediately with bread.
Image from nate steiner
Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.
3/4 kilo potatoes, boiled and peeled
2 cans tuna in water, drained
1/2 cup cream
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
Salt and ground pepper to taste
Oil for frying
Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.
Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.
Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.
Photo Courtesy Of: Annie Mole
Cajun fish fillet with tropical salsa is a delicious lunch or dinner treat that makes you feel like you are in the tropics. If you cannot find dory fillets, any kind of fish will suffice. Canned fruits may be used for the salsa too.
2 pieces cream dory fillet
2 tablespoon olive oil
1 tablespoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
1/2 teaspoon pepper
1 teaspoon salt
For the tropical salsa:
1 piece ripe mango, seeded and diced
1 cup fresh diced papaya
1 cup fresh diced pineapples
1 piece long red chili, seeded and finely chopped
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons coriander, chopped
First, prepare the salsa by combining the diced mangoes, papayas and pineapples in a medium sized bowl. Add the chili, fish sauce, lime juice and coriander. Mix well. Cover and refrigerate.
Next, combine the thyme, oregano, cumin, paprika, coriander, salt and pepper in a small bowl.
Brush the fish fillets with a tablespoon of olive oil and then rub some spice mix over them.
Heat the remaining oil in a non-stick frying pan or skillet over medium heat. Fry the fish for 2-3 minutes per side or until it is golden brown. Transfer to a serving plate or individual plates. Serve immediately with fruit salsa.
Photo Courtesy Of: Gudlyf
Fish menudo is an aromatic tomato based dish that you will love. It is a seafood spinoff based on a pork recipe. Add some chili for some spice. You may also season it with fish sauce for more flavor.
250g fish fillet, cut into cubes
1 tablespoon fresh lemon juice
1 potato, peeled and cut into cubes
1 carrot, peeled and cut into cubes
1 1/2 cup water
1 1/2 cup tomato sauce
1/2 cup green peas (canned or frozen)
1 medium sized red bell pepper, seeded and sliced into strips
Salt and ground pepper to taste
Oil for frying
Marinate the fish in lemon juice, salt and pepper for 15 minutes.
Heat some oil in a medium sized frying pan over medium heat. Fry the fish fillet for 10 minutes on each side or until it is golden brown. Transfer it to a plate lined with paper towels to drain the excess oil.
Place the water, potato and carrots in a medium sized saucepan over high heat. Bring it to a boil and let it simmer for 5 minutes or until tender.
Add the tomato sauce, green peas and bell pepper to the vegetables. Season it with salt and pepper. Let it simmer for another 5 minutes. Add the fried fish and let it cook for another 5 minutes or until heated through. Serve immediately with rice.
Photo Courtesy Of: bookchen
Tamarind fish soup has a spicy and light sour taste that makes you crave for more. It is best prepared with a lot of garlic and onions. I also prefer adding green leafy vegetables for more fiber.
For this recipe, we used fresh tamarind. If you cannot find any, tamarind paste or tamarind powder will suffice. Adjust the sourness according to your taste. Fish sauce is also a good alternative to salt. Enjoy!
4 small mackerels, cleaned and cut into half or mackerel steaks (around 1 lb.)
3 cups water
1 teaspoon salt
2 pieces tamarind
6 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
1/2 inch piece of fresh ginger or galangal root, peeled and sliced into strips
2 red chili, seeded and sliced into half
Fresh coriander for garnish
Extract the tamarind juice by placing 3 tablespoons of hot water in a small bowl. Add the tamarind and let it soak for 30 seconds. After mash it and then strain and squeeze to get the juice. Discard the tamarind seeds and the pulp. Set the juice aside until needed.
Combine the water tamarind juice, salt, shallots, garlic, ginger and chili in a large saucepan over high heat. Bring it to a boil. Reduce the heat to medium and then let it simmer for 5 minutes.
Place the fish in the saucepan. Allow it to cook for another 8-10 minutes or until the fish is cooked. Ladle it to a serving bowl or individual bowls. Garnish it with coriander leaves before serving. Serve immediately.
Photo Courtesy Of: jeffk
This tomato based seafood soup is a perfect start to a home cooked meal. The light taste of the fish is complemented by the herbs. You may use different types of fish fillets to give the soup more texture. Mussels, shrimps and vegetables can also do wonders for this mouthwatering dish.
1 tablespoon olive oil
1 large brown onion, finely chopped
1 red capsicum, seeded and finely chopped
5 garlic cloves, crushed
1 400g can diced Italian tomatoes or 400g fresh tomatoes, seeded and sliced
1 1/2 cups fish stock
Pinch of saffron threads
1 dried bay leaf
Rind from 1 lemon
1kg skinless fish fillets, cut into cubes
1/2 cup fresh basil, finely shredded
Salt and freshly ground black pepper
Heat the oil in a heavy pot or Dutch oven over medium heat. Sauté the onions and capsicums for 8-10 minutes or until they are soft. Add the garlic and cook it for 1-2 minutes until it becomes fragrant and light brown. Add the tomatoes, saffron, bay leaves and lemon rind. Cook for 1 minute. Pour in the broth and set the heat to high. Bring it to a boil. After, reduce the heat to low and let it simmer for 10-15 minutes or until the soup thickens. Place the fish in the pot and cook it for another 4-6 minutes or until it is cooked. Season it with salt and pepper to taste. Ladle the soup into individual bowls. Top it with shredded basil before serving. Add lemon juice if desired.
Photo Courtesy Of: Miia Ranta
Fish in coconut cream is a delicious dish that is best eaten with rice. It is a quick and easy meal that you can prepare for friends and family. It reminds me of curry but with a milder flavor.
For better plating or presentation, serve it as rice topping in individual bowls.
2 tablespoons oil
1 teaspoon annatto powder
1 tablespoon minced garlic
1 medium onion chopped
2 tablespoons sliced ginger
2 bay leaves
2 fish bouillon cubes, crumbled
3 tablespoons curry powder
3 medium potatoes cubed
2 cups coconut milk
2 pieces eggplant, sliced
1 1/2 lbs. fish fillet cubed
3 tablespoons fish sauce
Salt and pepper to taste
1 teaspoon liquid seasoning
2 cups coconut cream
Heat the oil in a medium sized pan over medium heat. Add the annatto powder and then sauté the garlic, onions, ginger and bay leaves. Stir in the curry powder and crumbled fish cubes. Keep on stirring until the fish cubes have dissolved. Add the carrots, potatoes and bell peppers. Stir-fry the vegetables for 2-3 minutes. Pour in the coconut milk and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the carrots and potatoes are almost soft. Add the fish and the eggplants. Cook it for another 5 minutes. Season it with salt and pepper to taste. Pour in the coconut cream and let it simmer for another 5 minutes or until the vegetables and fish are cooked. Adjust the taste by adding more salt or pepper if desired. Serve warm.
Photo Courtesy Of: whologwhy
Sake baked fish is a light and delicious fish recipe that is easy to prepare. All you have to do is combine the ingredients, place them in foil packets and bake them for a few minutes. I like how the vegetables add subtle flavors to the fish, while the marinade gives it some bite.
2 tablespoons sake
1 teaspoon soy sauce
1 teaspoon fresh ginger juice
1 teaspoon salt
650g white fish fillets (dory, flounder, sea bass, cod) cut in 4 equal pieces
4 pieces aluminum foil, cut into squares
1 large carrot peeled and thinly sliced
1 medium onion, peeled and thinly sliced
1 medium bell pepper, seeds removed and sliced
1 stalk leek, thinly sliced
1 tablespoon oil
1 lemon sliced
Preheat the oven at 160C and lightly grease the aluminum foil with oil.
Put the fish in a shallow baking dish. After, combine the sake, ginger juice, soy sauce and salt in a small bowl. Stir until the salt is dissolved. Pour the mixture over the fish and allow it to marinate for 10 minutes. Drain the marinade and reserve it.
Take some carrots, leeks, onions and bell peppers and place them at the center of the foil. Top it with a fish fillet and pour some reserved marinade over it. Bring the ends of the foil together and fold the edges to enclose the fish. Do this for the remaining ingredients.
Transfer the foil packets on a baking sheet and bake them for 15-20 minutes or until the fish easily flakes. You may serve the fish fillets in the foil packets or you may carefully remove them. Discard excess juices if desired. Garnish with lemon slices and serve with vegetables or rice.
Photo Courtesy Of: thebittenword.com
Green fish curry is a sumptuous recipe that uses peanuts and green mangoes. There is a coming together of different herbs and spices. It is not too spicy, but there is a hint of it that lingers in your mouth after every bite.
You can use the same concept with other seafood like shrimps or scallops. It will go well with chicken too. Adding vegetables such as carrots or potatoes can also make this dish yummier.
2 bundles coriander
2 pieces green chili
1 green mango
100g roasted peanuts
1 cup loosely packed mint leaves
4 pieces fish fillet
4 bay leaves
2 cinnamon sticks
1/4 inch ginger
4 cloves garlic
3 medium sized onions, chopped
3 medium sized tomatoes, seeded and coarsely chopped
1/2 teaspoon curry powder
Salt and white pepper to taste
Peel the green mango and slice it into thin strips. Discard the seed.
Place the garlic and ginger in a mortar and pestle to form a paste. Set it aside. After, combine half of the coriander, green chili, peanuts, half of the green mango, curry powder and mint leaves in a food processor or blender. Add a tablespoon of water. Process it for one minute or until it forms a thick paste. Season it with salt and white pepper.
Rinse the fish fillets and pat dry using paper towels. Marinate the fillets in the mango and peanut mixture for at least an hour.
Next, heat the oil in a large saucepan. Sauté the coriander and cinnamon sticks for a minute or two or until the coriander leaves wilt. Add the garlic and ginger paste and cook it for one minute. Stir occasionally.
Place the onions in the pan and cook them for 2-3 minutes or until they are browned. After, add the chopped tomatoes and let them simmer for 5minutes or until they are soft.
Put the marinated fish fillets and marinade in the pan and cook it for 4-6 minutes or until they are cooked through. Add the rest of the green mangoes and let it simmer for another minute. Adjust the taste by adding more salt and white pepper if desired. Transfer the cooked fish to a serving platter or individual plates. Serve warm with plain rice.
Photo Courtesy Of: Girl Interrupted Eating
This delicious sweet and sour dish is a big hit for those who enjoy Asian food. I personally don’t like it spicy, but to others it is an added zing. Feel free to alter the spiciness as you wish. You can also increase the amount of sweet chili sauce to have a more balanced sweet and spicy taste.
Sweet chili sauce is often used as a dip to fried food especially egg rolls. You can easily find it in Asian supermarkets or food stores.
1 kg grouper, cleaned and scaled
1/2 teaspoon salt
1/4 cup rice flour
2 cups oil
For the sauce:
1/2 cup tomato ketchup
1 1/2 tablespoons white vinegar
1/4 cup sweet chili sauce
1/4 teaspoon salt
1 teaspoon cornstarch
1/4 cup water
2 tablespoons oil
1/2 cup onion, cut into small wedges
1/2 red bell pepper, seeded and sliced into cubes
1 cup canned pineapple chunks, drained
5 spring onions cut into 1 inch pieces
Rub the fish with salt and then coat it in flour. After, fry it in hot oil for 5-8 minutes or until golden brown and crisp. Drain the excess oil using paper towels or by placing the fish in a colander. Set aside.
Next, prepare the sauce by combining the ketchup, vinegar, sweet chili sauce, salt and cornstarch in a small bowl. Mix well.
Heat 2 tablespoons of oil in a saucepan over medium heat. Sauté the onions and red bell pepper for 2 minutes or until soft. Add the pineapple chunks and cook it for another minute.
Pour the sauce mixture into the saucepan. Increase the heat to high and bring it to a boil. Reduce the heat and let is simmer for 5-8 minutes or until the sauce thickens.
Place the fried fish on a serving plate and pour the sauce over the fish. Garnish with spring onions and serve warm.
Photo Courtesy Of: supafly
These delicious fish bites are so addicting especially when warm. They are great appetizers for parties too. The fish’ flaky texture is perfect for the curry dip. You may add a drop of honey if desired to sweeten the sauce. It is also a good idea to add some salt and pepper or even parmesan cheese to the cornflake crumbs to make the dish tastier. Yum!
260g boneless white fish fillet
2 tablespoons whole meal flour
1 egg white
3 tablespoons corn flake crumbs
For the curry dip:
1/4 cup low fat mayonnaise
1/4 teaspoon curry powder
In a small bowl, combine the mayonnaise and curry powder. Mix well and cover. Refrigerate.
Preheat the oven to 180C and cut the fish into chunks.
Dredge the fish in flour. Make sure that they are coated.
Put the egg whites in a bowl and whisk it for 1 minute. Dip the fish cubes in egg and then coat it with cornflake crumbs.
Place the coated fish on a lightly greased baking tray. Bake the fish for 10 minutes. Turn the fish cubes and bake it for another 5 minutes. Remove from oven and transfer to a plate.
Serve warm with the curry dip.
Photo Courtesy Of: jasonlam
We all crave for kebabs once in a while, but we are more familiar with beef, lamb or chicken. Here’s a fish recipe that is light and incredibly delicious. It is best eaten with pita or naan bread. You can also top it with tzatziki to give it more flair.
500g fish fillet, sliced into 1-2 inch cubes
1/4 cup vegetable oil
2 teaspoons garam masala
1 tablespoons garlic paste or minced garlic
1/4 cup flour
5 tablespoons lemon juice
1/2 teaspoons white pepper powder
1 onion, chopped in circles.
1 cup plain yogurt
Salt and chili powder to taste
Lemon wedges for serving
In a large bowl, combine the vegetable oil, garam masala, garlic paste, flour, lemon juice, yogurt, white pepper and a dash of salt and chili powder.
Marinate the fish cubes in the bowl. Cover and refrigerate overnight.
Place the fish cubes in skewers and grill for 5-8 minutes or until light brown and the fish are cooked. Turn at least once. Do not overcook.
Serve immediately with lemon wedges.
Photo Courtesy Of: raasiel
Fritto Misto di Mare is a mixed seafood dish that is best for sharing. It is a perfect party dish or main course during a family dinner. You can prepare boiled corn and other steamed vegetables on the side to go with it as well.
500g fish fillets, boned, cut into cm strips
12 sardines head and bones removed
8 raw large prawns, shelled
8 scallops, cleaned and de-veined
1 large squid, cut into rings
Flour for coating
Oil for deep-frying
Lemon wedges to serve
1 cup self-rising flour
1/4 cup corn flour
1 tablespoon oil
1 cup of water
Salt and Pepper
1 1/2 cups mayonnaise
1 finely chopped gherkin
1 teaspoon chopped capers
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1/4 teaspoon smooth mustard
1 tablespoon grated onion
Prepare the batter by sieving the flour, salt and pepper. Make a big hole in the centre then add the oil and water. Whisk mixture until smooth.
Dry the prepared seafood using paper towels then dip them into the flour. Shake off excess flour after.
Heat the oil in a large pan until it is moderately hot. Dip a few pieces of the flour coated seafood into the batter. Using a pair of tongs or spoons, gently lower a few pieces of seafood at a time into the pan; cook for 2-3 minutes or until it turns crispy or golden brown. Remove and drain them on paper towels. Keep warm. Continue coating and frying the remaining seafood.
To make the tartar sauce, combine all the ingredients in a mixing bowl. Serve with capers on top.
Plate the seafood together on a plate with the tartar sauce. Add lemon wedges on the side if preferred. Serve immediately.
Photo Courtesy Of: synaethesia
River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.
Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.
To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve
1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.
Serve with the Potatoes and Green Beans.
Photo Courtesy of: *Jeffery*
This is a wonderful dish for seafood lovers. You can have it with bread and some people add rice to the soup.
This recipe uses tomato sauce, but you can use real tomatoes as well. You can also add vegetables if you wish.
1/2 cup olive oil
4 cloves garlic, minced
1 yellow onion
2 bay leaves
1 fish head
1 lb. shrimp, peeled and deveined
1 lb. fish fillet, cut into cubes
1 cup white wine
Salt and pepper to taste
200 ml tomato sauce
In a pot or Dutch oven, boil 3 cups of water. Place the fish heads and simmer for 10-15 minutes. Discard the fish heads and the bay leaf.
In a saucepan, heat the olive oil and sauté the onions for 2 minutes or until they are translucent. Add the garlic and cook it until it is brown. Fry the fish until it is light brown. Add the clams and the shrimp. Pour in the wine and reduce it to half. Stir in the tomato sauce, fish stock and saffron. Season it with salt and pepper. Serve warm with bread.
Photo Courtesy Of: jlastras
Taking just over an hour to prepare and make, this dish is very simple and easy to make – once it’s on the heat, you can forget about it until nearly done.
Make sure you use Seafood which is as fresh as possible – if you’re using frozen Fish, make sure that it is thoroughly defrosted but still chilled.
To Serve 6
4tbsp Olive Oil
900g Onions, peeled and finely sliced
450g Thick Cod Fillets, skinned and cut into 5cm pieces
225g Plaice Fillets, skinned and quartered
175g Raw Tiger Prawns, peeled
Salt and Pepper
450g Plum Tomatoes, skinned, deseeded and chopped
2tbsp Tomato Puree
4tbsp Fresh Parsley, chopped
2tbsp Fresh Marjoram or Oregano, chopped
150ml Dry White Wine
225g Cooked Mixed Seafood
1. Heat half of the Oil in a large flameproof dish and cook the Onions over a low heat for five minutes until softened. Using a slotted spoon, lift out half of the Onions and set aside.
2. Spread the remaining Onions over the base of the dish, and cover with half of the Raw Fish and Prawns – don’t add any of the Mixed Cooked Fish yet. Season with plenty of Salt and Pepper to taste.
3. Cover half of the Tomatoes and the Tomato Puree, and then repeat the layers – Onion, Raw Fish and Prawns, then the Tomatoes. Sprinkle the Parsley and Marjoram on top, before pouring over the Wine. Drizzle the remaining Olive Oil over the top, and cook on a very Low heat for thirty minutes, or until the sauces have thickened slightly. Stir in the Mixed Seafood, and heat through on a higher heat for around five minutes.
Photo Courtesy of: Avlxyz
These Skewers are so tasty, especially when served fresh from the grill – Barbecued they are particularly delicious. If you can’t get any Monkfish, any firm Fish will work well – Swordfish and Tuna are both excellent replacements. In place of the Tiger Prawns, Scallops are a good alternative.
If you’re using Wooden Skewers, soak them in water for thirty minutes before you thread the Seafood onto them.
To serve 4
700g Monkfish Fillets, skinned
12 Large Raw Tiger Prawns
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
1tsp Ground Turmeric
1/2tsp Ground Cumin
1/2tsp Sea Salt
1/2tsp Chilli Powder
1/4tsp Ground Cinnamon
Juice of 1 Lime
1tbsp Tomato Puree
6tbsp Olive Oil
1. Wash and dry the Monkfish fillets, and cut into twelve equal sized large chunks. Peel the Prawns, discarding the heads and removing the black vein. Wash and dry the Prawns very well, before threading onto Skewers – remember, if you’re using Wooden Skewers, make sure they’re well soaked to prevent them burning.
2. To make the marinade, combine the Garlic, Coriander, Turmeric, Cumin, Sea Salt, Chilli Powder, Cinnamon, Lime Juice, Tomato Puree and Olive Oil in a bowl, and brush over the Kebabs. Transfer the Kebabs and Marinade to a shallow, non-metallic dish, and leave to marinade overnight in a refrigerator.
3. Remove the tray from the refrigerator at least an hour before cooking. Re-Baste the Kebabs with any marinade in the tray, and place on a grill tray, and cook for six to eight minutes, as close to the heat as possible, turning frequently, and re-brushing with the marinade.
Photo Courtesy of: SuziJane
A true classic Italian dish. These Sardines can be either grilled or barbecued, and personally I say that there’s nothing quite like freshly barbecued Sardines in this dish, especially when combined with the rich Tomato Sauce
To serve, you can present it in a number of ways – myself, I’d say having it in small chunks, served mixed into a bed of fresh cooked Spaghetti, garnished with some freshly chopped Parsley.
To serve 4
16 Small or 8 Large Sardines, cleaned and rinsed
3tbsp Olive Oil
Sprigs of Thyme
Salt and Pepper
Juice of ½ Lemon
1 Small Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
450g Ripe Tomatoes, finely chopped
1tbsp Parsley, freshly chopped
1. Heat a tablespoon of the Olive Oil in a medium sized frying pan, and add the Onion and Garlic, frying gently until softened. Add the Chopped Tomatoes and Parsley, before seasoning to taste with Salt and Pepper. Cook without a lid on over a medium heat for ten to fifteen minutes, until the Tomato chunks are tender but not falling apart, and the Sauce is slightly reduced.
2. Whilst the Sauce is reducing, score the underside of the Sardines with a few diagonal cuts on each side. Brush with Oil, before pushing some sprigs of Thyme into each hole.
3. Sprinkle the Fish with Pepper and Lemon Juice, before arranging on a Grill Rack.
4. Cook for three to four minutes on each side, until cooked through, brushing with the Juices and leftover Oil.
5. Arrange on a plate, and serve with the sauce served over the top. Garnish with some Lemon Rind.
Photo Courtesy of: avlxyz