Seafood
creole prawns with rice
Serves 4
40gm Butter
1 tablespoon Oil
1 large Brown onion, finely chopped
200gm Smoked ham, diced
2 Celery stalks, diced
1 large Red capsicum, finely diced
3 cloves Garlic, crushed
1 tablespoon Creole blend
barbecued fish with green bean salad (baharat)
Serves 4
OLIVE OIL for coating
4 firmwhite fish fillets 800gm such as Snapper
100gm mixed salad leaves or baby rocket leaves
Lemon wedges to serve
MARINADE
60ml Grapeseed oil
2 teaspoons Lemon zest grated
2 tablespoons Lemon juice
2 teaspoons Baharat blend