Seafood Recipes

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LEMON FISH KEBABS

INGREDIENTS

• 1kg fish fillets cut into cubes
• 1 large onion, cut into wedges
• 1 large lemon, cut into wedges
• Wooden skewers
• 1 tsp olive oil

For the marinade:

• 1/3 cup olive oil
• ¼ cup lemon juice
• 2 cloves garlic, crushed
• 1 tbsp finely chopped fresh dill
• 1 tsp Leena seafood spice
• Salt and pepper to taste

METHOD

1. To make the marinade, place the marinade ingredients into a large bowl and stir well.
2. Place fish pieces, onion and lemon wedges in marinade and coat gently.
3. Thread the fish, onions and lemon onto skewers alternating between each. Spread the remaining marinade over the skewers.
4. Cover and refrigerate skewers for 30 minutes.
5. Heat oil in a large non-stick frying pan. Add skewers and cook over medium heat until the fish is cooked through.

TANDOORI FISH

INGREDIENTS

• 4 fish fillets of your choice
• Zest and juice of one lemon
• 125g plain unsweetened yoghurt
• 1 onion, cut into quarters
• 4 cloves garlic
• 1 ½ tsp Leena Tandoori masala
• ½ tsp paprika
• Salt to taste

METHOD

1. Blend the lemon zest, lemon juice, onion, and garlic in a blender until it becomes a paste. Keep aside.
2. In a large bowl, mix yoghurt, Tandoori masala, salt and paprika. Add the paste and mix well.
3. Coat the fish fillets in the prepared mixture and refrigerate for 2 hours.
4. Cook on a pre-heated grill or barbecue fish until cooked through.
5. Serve with naan and lemon wedges.

RED CURRY FISH KEBABS

INGREDIENTS

• 750g fish fillets, cut into cubes
• 1 red capsicum, cut into cubes
• 4 onion bulbs, cut into quarters
• 1 ½ tsp Leena red Thai curry powder, mixed in a few drops of water to make a paste
• 1 can of coconut cream
• Fresh coriander leaves, chopped
• Juice of one lemon
• Salt to taste
• Wooden skewers

METHOD

1. Thread fish pieces, capsicum, and onion onto skewers, alternating between each.
2. Mix the Thai curry paste, salt, and coconut cream. Brush skewers with this mixture, ensuring the kebabs are evenly coated. Keep aside for 30 minutes.
3. Lightly spray a barbecue plate or grill with oil. Cook kebabs in batches, turning occasionally until fish is cooked through.
4. Squeeze lemon juice on kebabs and garnish with coriander.

SALMON, PEA AND POTATO CAKES

INGREDIENTS

• 415g can of salmon, drained and flaked
• 500g potatoes, boiled and mashed
• ½ cup baby peas
• Juice of one lemon
• 2 tbsp fresh dill chopped
• 1 egg, lightly beaten
• ½ tsp Leena seafood spice
• 1/3 cup plain flour
• Salt and pepper to taste

METHOD

1. Prepare baking tray by lining it with baking paper.
2. Place flour on a plate and keep aside.
3. Add all the remaining ingredients into a large bowl and mix well until combined.
4. Shape the mixture evenly into patties and coat with the flour.
5. Place patties on baking try and refrigerate for 30 minutes.
6. Heat some oil in a frying pan on medium heat. Cook the patties until golden brown.
7. Serve hot with salad and lemon wedges.

CRISPY FISH WITH HERBED YOGHURT DRESSING

INGREDIENTS

• 4 fillets of fish, with skin on
• 200g unsweetened Greek yoghurt
• ½ tsp Leena Yoghurt dip
• 1/3 cup fresh coriander, chopped
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 1 green chilli, deseeded and chopped finely
• 1 clove of garlic, chopped finely
• Flour

METHOD

1. Score the skin of the fish by cutting a crosshatch pattern with a knife. Lightly dust skin with flour and keep aside.
2. To make the dressing, blend yoghurt, yoghurt dip, fresh herbs, chilli, and garlic in a blender until it forms a smooth paste. Place in the refrigerator until required.
3. Heat oil in a non-stick frying pan over medium-low heat. Cook each fillet of fish skin side down for 5-6 minutes or until the skin is crispy.
4. Turn the fish over in the pan and cook for another 2 minutes or until the fish is cooked through.
5. Serve fish hot with a salad. Drizzle the prepared yoghurt dressing over the fish.

CHILLI PRAWNS

INGREDIENTS

• 600g prawns, peeled
• 1 tbsp olive oil
• 2 tsp garlic, crushed
• 1 tsp chilli, minced
• ¼ cup dry white wine
• ½ tsp Leena Tuscan spice
• 1 can of crushed tomatoes
• 1 cup hot water
• 1 cube of vegetable stock
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

METHOD

1. Heat oil in a wok or large frying pan. Add prawns, garlic and chilli and sauté over medium heat until the prawns change colour. Remove from pan and keep aside.
2. Place white wine in a saucepan and bring to boil.
3. Add crushed tomatoes, Tuscan spice, water, and stock to make a sauce. Simmer for 5-10 minutes, or until the liquid has reduced and thickened.
4. Coat cooked prawns with prepared sauce.
5. Garnish the prawns with parsley and serve with crusty bread and salad.

MUSSEL AND SQUID SALAD

INGREDIENTS

• 1kg of mussels, cleaned with shells on
• 2kg of squid, cleaned and tentacles removed
• 2 tbsp olive oil
• 250 ml dry white wine
• 4 tbsp white wine vinegar
• 3 sprigs of fresh thyme, chopped
• 1 tsp Leena salad herb seasoning
• Zest and juice of two lemons
• 4 tomatoes, roughly chopped
• 2 garlic cloves, crushed
• 2 bulbs of spring onion, finely slices
• 3 tbsp fresh parsley, chopped

METHOD

1. Slice the squid into 2 cm strips.
2. Place olive oil, wine, vinegar, and thyme in a large pot. Bring to a boil and simmer over low heat.
3. Add the mussels and cook for a further 5 minutes.
4. Add squid strips to the pot and cook until squid is soft and cooked through.
5. Drain the squid and mussels and discard the remaining liquid. Deshell the mussels.
6. Place the mussels and squid in a bowl. Add the remaining ingredients to the bowl and toss until combined.
7. Refrigerate for 1 hour before serving. Serve on a bed of salad leaves and drizzle with olive oil.

GRILLED HERRING

INGREDIENTS

• 8 fresh Herring, whole
• 4 tbsp fresh dill, chopped
• 1/3 cup of mild Swedish mustard
• 2 tbsp butter, melted
• ½ tsp of Leena seafood spice
• 1 lemon, cut into wedges

METHOD

1. Clean the Herring well and cut three slits into each side of the fish.
2. Mix the dill, seafood spice, mustard, and lemon juice well.
3. Spread the mixture over the Herring and into each slit. Spoon melted butter over each piece.
4. Grill the Herring for 5-6 minutes each side, until cooked well.
5. Season with salt and pepper and serve with lemon wedges. Garnish with sprigs of dills.

CHILLI FISH

INGREDIENTS

• 1kg fish fillet, cut into medium sized pieces
• 1 cup cornflour
• 2 eggs
• 1 tsp Leena Asian spice blend
• Salt and pepper to taste

For the sauce:

• 2 tbsp of chilli choice of your choice
• 2 tbsp tomato sauce of your choice
• 2 tsp soy sauce
• 4 tbsp water

METHOD

1. Beat the eggs, Asian spice, salt, pepper, and cornflour together to make a smooth batter.
2. Coat the pieces of fish in the batter.
3. Heat olive oil in a pan and fry each piece of fish until cooked through. Keep aside.
4. Prepare the sauce by heating olive in a pan. Add all the ingredients for the sauce and simmer for 5 minutes on a low heat.
5. Place the prepared fish in a shallow dish and pour sauce over the fish. Garnish with chopped spring onion.

 FISH KORMA

INGREDIENTS

• 500g fish fillet, cut into small pieces
• 2 tbsp olive oil
• 2 tomatoes, chopped
• 1 large onion, chopped
• 1 ½ tsp Leena Korma masala
• 4 tbsp tomato puree
• 1 cup water
• Salt to taste

METHOD

1. Heat olive oil in a saucepan on medium heat. Add chopped onions and fry for 2-3 minutes.
2. Add chopped tomatoes and cook for a further 5 minutes.
3. Add Korma masala and tomato puree. Cook for 3 minutes.
4. Gradually add water and cook until it turns into a gravy.
5. Add the pieces of fish and salt. Simmer until the fish is cooked through.
6. Garnish with chopped coriander leaves and sliced almonds. Serve with basmati rice.

FISH KEBABS WITH CAPSICUM

INGREDIENTS

• 750g fish fillets, cut into chunks
• Juice of one lemon
• 1 tbsp honey
• 2 tsp fresh mint, chopped
• 1 ½ tsp Kiwi herb seasoning
• 275g green olives
• 2 capsicums cut into large squares
• Skewers
• Salt and pepper to taste

METHOD

1. Combine the fish, lemon juice, mint, Kiwi seasoning, and honey in a large bowl. Season with salt and pepper.
2. Thread fish chunks, capsicum, and olives onto skewers, alternating between each.
3. Preheat grill on medium heat and grill the skewers for 10 minutes, ensuring the fish is cooked through.
4. Garnish kebabs with chopped mint. Serve with rice and lemon wedges.

BAKED SALMON STEAKS

INGREDIENTS

• 6 steaks of salmon
• 2 lemons thinly sliced
• 1 tsp Leena green herb seasoning
• ¼ cup of lemon juice
• 3 tbsp butter, melted
• 1/3 cup spring onions, thinly sliced
• 1 cup sour cream
• Salt and pepper to taste

METHOD

1. Preheat oven to 200° Lightly grease a large baking dish or oven tray.
2. Arrange the lemon slices on the bottom of the baking dish.
3. Coat the salmon steaks with the green herb seasoning, salt and pepper. Place the steaks on top of the lemon slices.
4. Combine the lemon juice and melted butter together and pour over the salmon steaks.
5. Sprinkle the spring onions on top and bake for 15 minutes.
6. Spread the sour cream over the steaks and cook for another 10 minutes.
7. Garnish with spring onions and lemon slices. Serve with boiled potatoes and vegetables.