Blackened Snapper

  • Servings: 4
  • Difficulty: easy
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Snapper fish marinated in spicy cajun spices and shallow fried until the fish is charred.

0506 large snapper fillets
2 tbsp unsalted butter, melted
2 tbsp Cajun spice mix
2 tsp sweet paprika
lemon slices, for garnish

 


Clean and wash the fish fillets. Brush each fish fillets with melted butter.

In a large bowl, combine cajun spice mix and paprika, then sprinkle thickly over the fish. Rub all spice mix over the all fillets.

In a pan, add some oil for shallow frying. Once the oil is hot, shallow fry all fish fillets until the fish is cooked and flakes easily. Make sure the fish fillets are charred on each side.

Drizzle remaining butter over the fish and serve hot with lemon wedges.

Image courtesy – (c) David Meredith (http://www.more.com/blackened-red-snapper)
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Roasted Peppers Stuffed with Aubergine

  • Servings: 4-6
  • Difficulty: medium
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A famous stuffed roasted peppers from northern end of the Gulf of Naples made of char grilled peppers stuffed with aubergines, croutons, olives and capers.

0486 red peppers
500 gms aubergines
olive oil for cooking
6 slices of bread
100 gms olives, pitted and halved
75 gms salted capers, rinsed and squeezed dry
2 garlic cloves, finely chopped
2 anchovy fillets, chopped
a small bunch of fresh flat leaf parsley, finely chopped
½ tsp ground black pepper
salt to taste


Preheat oven to 150oC. Char the peppers under a hot grill until their skins are blistered and blackened in places. Carefully peel off the skin and discard. Also discard the stem, central membrane and seeds. Keep the peppers whole.

Heat a little olive oil in a frying pan over a medium heat. Add the aubergines and sauté for a few minutes until they start to turn brown. Remove from the pan with a slotted spoon, and drain on kitchen paper

Using the same pan, gently fry the bread cubes until golden, adding a little extra oil, if necessary.

Remove the croutons from the pan and carefully mix with the aubergines, olives, capers, garlic, anchovies and parsley to make a stuffing. Season with salt and black pepper.

Fill the peppers with the stuffing until they are plump, and the stuffing is slightly mounded at the top.

Arrange all peppers in a baking dish. Drizzle with extra olive oil and roast peppers in the oven for 20 – 25 minutes.

Serve hot.

Garlic Mushrooms on Skewers

  • Servings: 3-4
  • Difficulty: easy
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Mushrooms marinated with garlic and herbs, skewered and barbecued.

03915-20 baby mushrooms
2 tbsp extra virgin olive oil/ vegetable oil
2 garlic cloves, crushed
½ tsp black pepper powder
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp balsamic vinegar
Salt to taste.
Bamboo skewers, soaked in water


Mix crushed garlic, olive oil, black pepper powder, thyme, parsley and balsamic vinegar in a large non-metallic bowl. Add salt, if necessary.

Add mushrooms to the mix and marinate for 10 minutes. Later thread onto skewers.

Brush the grill with little oil. Arrange skewers on the grid of the grill and brush with remaining marinade in between. 

Grill them for 8-10 minutes until mushrooms are tender and charred on all sides.

Sprinkle some parsley on top and serve hot.