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    Recipes — seafood

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    Seafood Platter with Oregano and Garlic Dressing

    Forget throwing another shrimp on the barbie. You can create this impressive alfresco seafood feast with a flick of a switch on your built-in cooktop.

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps chilli jam
        •    2 lemons, halved
        •    Sumac, to garnish
        •    2/3 cup aioli, to serve
        •    Lemon zest, to garnish
        •    2 cloves garlic, crushed
        •    6 scallops on the half shell
        •    6 (250g) cleaned baby octopus
        •    2 tbsps chopped flat-leaf parsley, to garnish
        •    1/3 cup extra virgin olive oil, plus extra to serve
        •    1/4 cup baby oregano leaves, plus extra to garnish
        •    4 green onions, trimmed, thinly sliced lengthways, to garnish
        •    6 large uncooked prawns, butterflied, deveined, leaving head and tail intact

    Method

    1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.

    2. Heat Miele Cooktop Teppanyaki Grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on Cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.

    3. Place prawns on Cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.

    4. Place octopus on Cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to Cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.

    5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.

    6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/summertime-seafood-platter-oregano-garlic-dressing/dt8bs62s

    Creamy Garlic Butter Tuscan Salmon

    Creamy Garlic Butter Tuscan Salmon is a restaurant quality Pan Seared salmon recipe in a delicious creamy sauce! Filled with garlic, sun dried tomatoes, spinach and parmesan cheese.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps olive oil
        •    2 tbsps butter
        •    1 3/4 cups half and half
        •    Salt and pepper, to taste
        •    Salt and pepper, to season
        •    6 cloves garlic, finely diced
        •    1 small yellow onion, diced
        •    3 cups baby spinach leaves
        •    1 tbsp fresh parsley chopped
        •    1/3 cup dry white wine (optional)
        •    1/2 cup fresh grated Parmesan cheese
        •    4 salmon fillets, skin off (or trout or any white fish)
        •    5 ounces (150g) jarred sun dried tomato strips in oil, drained of oil
        •    1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)

    Method

    1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

    2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.

    3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

    4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

    5. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

    6. Serve over pasta, rice or steamed veg.



    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/creamy-garlic-butter-tuscan-salmon/

    Prawn Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Spaghetti Marinara

    Enjoy this gourmet pasta with all your favourite seafood.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tbsp olive oil
        •    250g spaghetti
        •    2 garlic cloves, crushed
        •    125ml (1/2) dry white wine
        •    500ml (2 cups) roast tomato sauce
        •    Salt & freshly ground black pepper
        •    Mixed green salad, to serve, if desired
        •    1 brown onion , halved, finely chopped
        •    12 black mussels, scrubbed, debearded
        •    8 (about 365g) cleaned baby octopus, halved
        •    1 red birdseye chilli, deseeded, finely chopped
        •    300g firm white fish fillet, skin removed, cut into 2cm pieces
        •    12 medium (about 200g) green prawns, peeled leaving tails intact, deveined

    Method

    1. Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain well.

    2. Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the octopus and cook for 3 minutes or until just cooked. Transfer to a bowl.

    3. Reheat pan. Add prawns and fish, and cook for 2 minutes or until prawns curl and change colour and fish is golden brown. Transfer to bowl with octopus.

    4. Heat the remaining oil in the pan over high heat. Add onion, garlic and chilli, and cook for 5 minutes or until onion is soft. Add wine and bring to the boil. Cook for 2 minutes or until reduced by half. Add tomato sauce and bring to the boil. Add mussels and cook, covered, for 4 minutes or until mussels open. Discard unopened mussels. Add octopus, prawns, fish and spaghetti and stir until combined. Season with salt and pepper. Divide among serving bowls. Serve with salad, if desired.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/spaghetti-marinara/aee26ed9-ab0d-4958-936a-d61178efd66d

    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)

    Method

    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/