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Moana cocktail, crispy skin snapper, sweet chilli & garlic spears


With Ann Thorp

This is another dish from my degustation menu for P&O cruises as their NZ guest chef.

Moana Cocktail

Ingredients:

1 pineapple, skinned and cored
2 beetroot, quartered with skin on
knob of fresh ginger
splash of flaxseed oil for each glass

Method:

Put pineapple, beetroot and ginger through a juicer.

Pour into glasses, add a splash of flaxseed oil to each and serve.

Crispy skin snapper, sweet chilli and garlic spears

Time: 5 mins
Serves: 2
Cost: $6

Ingredients:

Snapper Fillets with skin on (120 grams per portion) x 2
Flaky Sea Salt
1 tablespoon rice bran oil
4 garlic spears and tips
1 large Sweet Red Chilli
2 tablespoons rice bran/olive oil mix
Fresh lemon cut into thick rounds for garnish
1 tablespoon Olivenz extra virgin olive oil

Method:

Gash the snapper skin 3 times horizontally and season the snapper fillets on the skin side with sea salt.

Smear the rice bran oil in a very hot pan or grill and place snapper skin side down and sear for about 3 minutes until skin has become golden brown. Most of the cooking for the fillet will be done on the skin side. When the fillets are almost cooked through or golden brown, turn them over for about 20 seconds. Remove from heat and keep warm. Do not overcook the fillets. They will keep cooking after they have been taken off the heat.

Meanwhile in another very hot pan with the rice bran/olive oil mix quickly toss the sweet chillis and garlic spears together for about a minute, leaving them crunchy and raw-like. Add the tips at the very end and toss gently.

Plate up fish and vegetables immediately, garnish with lemon and a generous sprinkling of Olivenz extra virgin olive oil.

This is a very healthy fish dish!

(TX: 4 July 2011)


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