Mayan Fish


1 C boiling water, 1 Tbsp annatto seeds, 1 1/2 Tbsp orange juice, 1 1/2 Tbsp cider vinegar, 2 cloves garlic - crushed, 1 tsp chilli flakes, 3/4 tsp ground cumin, 1/2 tsp, ground allspice, 1/4 tsp salt, a good pinch of cracked peppercorns, 4 pcs. of  halibut steaks, mackeral or sea bass fillets, vegetable oil, sliced green onions(shallots).

In a small bowl, pour the boiling water over the annatto seeds. Cover and let stand til soft - 8-10 hrs.

Drain seeds and combine with orange juice, vinegar, garlic, chilli, cumin, allspice, salt & pepper and process til smooth.

Spread this annatto paste over the fish, coating both sides and place into a baking dish. Refrigerate covered 1-2 hrs.

Preheat oven to 180`C. Bake uncovered - 20-30 min til flesh is opaque. Serve sprinkled with sliced green onions. 


Salmon with Juniper


1 tsp dried green peppercorns, 1 tsp juniper berries, 1 tsp salt, 4 Salmon steaks or fillets - skinned, 25 gm unsalted butter, 8 Tbsp Dry Vermouth, 3 Tbsp double cream

Crush the peppercorns, juniper & salt in a mortar & pestle.  Sprinkle over the salmon, pressing firmly to be sure it adheres.

Melt butter in pan. Over medium heat fry salmon steaks about 10 min, turning half way (a little less for fillets)

Remove salmon to a warm serving dish, keep warm.

Deglaze the pan with the vermouth, let bubble 2-3 min til it turns syrupy. Stir in the cream, let buuble for about 2 min.

Spoon the sauce over the salmon & serve immediately.

Serves 4


Salmon with Smoked Paprika Glaze


1 kg fresh salmon - steaks, 1/4 C olive oil, 1/4 fresh lemon juice, 2 Tbsp honey, 1 tsp ground coriander, 2 Tbsp smoked paprika, 2 tsp coarse salt, 1/2 tsp white pepper

Preheat oven to 180C. Line an oven tray with foil.

Pat salmon dry, place on foil skin side down.

In a bowl combine the rest of the ingredients. Blend well. Reserve half for use at the table.

Brush the rest of the glaze over the flesh side of the salmon pcs.

Roast the salmon 10-15 min. Check if done, if not roast a few min. more.

Carefully lift salmon off the foil, leaving the skin behind.

Serve immediately

Serve 4-5


Szechuan Pepper Squid


2 tsp szechuan peppercorns, 800 gm squid tubes, 1 Tbsp bran oil, 160 gm punnet snow pea sprouts - chopped, 4 spring onions - thinly sliced on the diagonal, 3 C cooked white rice.

Lightly toast szechuan peppercorns in a dry fry pan. Cool. Grind peppercorns & 2 tsp salt in a mortar & pestle, remember to remove the little black seeds.

Cut the squid tubes along one side and open them. With a sharp knife lightly score the inside surface with criss crosses, but don't cut too deeply. Then cut the tube into 2-3 cm wide strips. Pat dry. Toss the strips in the pepper mixt.

Heat half the oil in a wok over high heat. Add half the squid, stir fry 2 min. Transfer to a plate. Repeat the process with the remaining squid.

Return all the squid to the wok. Add the sprouts & spring onions & stir fry 1 min more.

Serve on top of rice.

Serves 4


Salmon with Horse Radish Dressing

Mix 1 Tbsp cracked pepper & 1/4 tsp salt.  Coat both sides of salmon fillets which have had skin removed.  Cover & refrigerate for 30 min.
Heat 25 gm butter & and dash of olive oil in pan.  Fry salmon over medium heat til done.  Set aside & allow to rest a few minutes.
Arrange your preferred lettuce leaves on plates.  Break up salmon over lettuce.  Scatter preferred amount of watercress over salmon.
Drizzle horseradish dressing over plate & serve.

(Horseradish dressing can be found under Condiments section)


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