Bevans Seafood Processors and Exporters



Barbecued Local Sardines

12 To 16 sardines
Black pepper
1 tb Local Olive oil
2 cI Garlic; finely chopped
2 Lemons; juice of
1 ts Grated lemon rind
12 Fresh basil leaves

Clean the sardines by cutting a small incision along the belly and scooping out the innards with your finger.

Rinse the fish thoroughly under cold running water and drain. Pat dry with paper towels.

Sprinkle the fish with the pepper and garlic. Toss with the olive oil.

Let sit for 15 minutes, turning once.

Barbecue the sardines a couple of minutes on each side.

Serve sprinkled with lemon juice and rind, some more pepper and fresh basil. - Poor a glass of local Montgomery's Hill Sauvignon Blanc.

Baked Stuffed Local Herring

4 tb Breadcrumbs (heaping)
1 ts Parsley, chopped
1 x Small egg, beaten
1 x Juice and rind of lemon
1 pn Nutmeg
1 x Salt and pepper
8 x Herrings, cleaned
300 ml Hard cider
1 x Bayleaf, well crumbled
1 x Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4. Serve with a glass of local MH unwooded Chardonnay.

Baked Local Salmon

1 (5-6 lb.) whole Australian Salmon
1 whole white onion, sliced & divided into rings
1 whole lemon or lime, thinly sliced
1 whole orange, thinly sliced

Wash Salmon and pat dry. Salt inside of fish and lavishly spread with mayonnaise. Alternately layer the onion rings, lemon or lime slices and orange slices all along inside of the fish. Wrap entire fish in foil and lay on baking sheet and bake 1 1/2 hours at 350 F, turning once.

To serve, place Salmon on platter and let guests help themselves. You can discard the onion and slices of fruit, but we found them to be delicious served alongside the fish. Also, you can serve with more lemon wedges and a tartar sauce for those who need a "cover-up". Poor a glass of MH Chardonnay & enjoy.

Bangkok Coconut Fish Curry

2 tsp unsalted butter
1 small brown onion finely diced
2 tsp ginger, freshly minced
1 1/2 tbsp red curry paste
400ml coconut milk, full-fat
15ml fish sauce
15ml tamari
300g white fish fillets, firm cut into equal 3cm pieces
100g green beans, ends trimmed and cut into 2cm pieces
100g snow peas, ends trimmed and cut into 2cm pieces
2 cups baby spinach leaves
1/2 medium lime juiced
1 pinch freshly ground black pepper to season
1 portion Cooked Quinoa defrosted

Add butter, onion and ginger to a medium sized frying pan on medium heat. Stir-fry for 2 minutes until fragrant. Add the red curry paste and cook for a further 1 minute. Add the coconut milk, fish sauce and tamari. Simmer for 10 minutes, until the sauce thickens.

Add fish pieces, green beans and snow peas. Gently poach the fish for 3-4 minutes until cooked through. Remove from heat and stir through spinach and squeeze in lime juice. Season to taste with pepper

Serve half of the curry in a bowl for dinner and place the other half in a container for lunch tomorrow. Serve both with half of the quinoa.

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