| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 2 |
|
Parrotfish Fillets; (or substitute Red |
|
|
; Snapper) |
| 1 |
|
Lime; (zest) |
| 1 |
|
Orange; (zest) |
| 2 |
|
Limes; (juice) |
| 2 |
|
Oranges; (juice) |
| 1 |
|
Glass Dry White Wine |
| 2 |
tb |
White Wine Vinegar |
| 150 |
ml |
Olive Oil; (or alternatively |
|
|
; equal quantities of |
|
|
; olive oil and |
|
|
; walnut oil) |
| 2 |
|
Shallots; (finely chopped) |
| 1 |
ts |
Sea Salt |
| 1 |
|
Clove Garlic; (sliced) |
| 50 |
g |
Crab Meat per person |
|
|
Mixed Salad Leaves |
| 1 |
|
Sweet Potato; (grated) |
|
|
Olive Oil |
INSTRUCTIONS
MARINADE
SALAD
POTATO GARNISH
Marinade
1. Mix and marinade the two parrotfish for two hours.
2. Serve with Crab Salad.
Potato Garnish
3. Place a thin layer of potato with oil in a ring or small frying pan to
make a cake.
To Arrange
4. Place the potato on top of the salad and put the crab on top. Serve with
two small fillets of marinated parrotfish and a little of the dressing.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”