Pegasus Post: June 24, 2021
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8<br />
Thursday <strong>June</strong> <strong>24</strong> <strong>2021</strong><br />
Latest Canterbury news at starnews.co.nz<br />
PEGASUS POST<br />
Give your fresh fish a point of difference<br />
There’s an abundance<br />
of fish types<br />
readily available in<br />
supermarkets and fish<br />
retailers. Jazz up your<br />
snapper with some<br />
tangy sauce or go really<br />
wild with a salmon and<br />
avocado salad<br />
Snapper with caper sauce<br />
Serves 4<br />
Ingredients<br />
Marinade:<br />
3 cloves garlic<br />
1 green chilli, seeded and<br />
chopped<br />
1 tsp thyme leaves<br />
1/3 cup lime juice<br />
Salt and pepper to taste<br />
Fish:<br />
Four fillets skinned and boned,<br />
about 600gm<br />
Caper sauce:<br />
2 tbsp water<br />
3 tbsp each – lime juice, olive<br />
oil<br />
2 tsp each – red wine vinegar,<br />
diced seeded green chilli<br />
½cup fresh coriander leaves<br />
1 shallot, peeled<br />
1 tbsp capers, rinsed and<br />
drained<br />
1 garlic clove, peeled and<br />
halved<br />
¼ tsp pepper<br />
Directions<br />
Combine the marinade ingredients<br />
in a small food processor.<br />
Whizz until well blended.<br />
Pour into a large resealable<br />
plastic bag.<br />
Pat the fillets dry. Place in the<br />
plastic bag, seal and turn fillets<br />
to coat.<br />
Marinate in the refrigerator for<br />
45min.<br />
To prepare the caper sauce,<br />
place the ingredients in a small<br />
food processor and blend, until<br />
smooth. Place aside.<br />
Drain and discard marinade.<br />
Grill the marinated fish on the<br />
barbecue or under a preheated<br />
grill for 3-5min each side or<br />
until the fish flakes easily when<br />
pulled with a fork.<br />
Serve the sauce with the fish.<br />
Salmon, avocado and<br />
noodle salad<br />
Serves 2<br />
Ingredients<br />
50gm noodles<br />
Ginger dressing:<br />
3 tbsp extra virgin olive oil<br />
1 tsp sesame oil<br />
2 tsp grated root ginger<br />
1 tbsp each – rice vinegar, light<br />
soy sauce, lemon juice<br />
½ tsp sugar<br />
1 tbsp finely chopped coriander<br />
Salad:<br />
Caper sauce<br />
for snapper<br />
and avocado<br />
salad with<br />
salmon are<br />
unusual<br />
dinner treats.<br />
150gm hot smoked salmon<br />
1 medium avocado, peeled,<br />
stoned and diced<br />
Flaky sea salt and freshly<br />
ground black pepper to taste<br />
¼ cup coriander leaves<br />
Directions<br />
Cook noodles in boiling<br />
water according to packet instructions.<br />
Drain noodles, wash under<br />
cold water, drain well, then allow<br />
to cool.<br />
Meanwhile, combine ingredients<br />
for the dressing in a small<br />
food processor and blend until<br />
smooth. Place aside.<br />
Break the salmon into<br />
chunks.<br />
Place in a large bowl with the<br />
cold noodles, avocado, seasoning<br />
and coriander leaves.<br />
Add about 3/4 of dressing.<br />
Gently toss to coat.<br />
Add remainder of the<br />
dressing.<br />
EntEr<br />
now!<br />
be in to WIN<br />
WIth our 7 th AnNual bIrd<br />
photo competition<br />
Your favourite bird photo competition<br />
sINce 2015!<br />
our 2020 Winner:<br />
Karen Moffatt-Mcleod<br />
over $1000<br />
in prizes<br />
Including a Canon EOS M200<br />
inter-changeable lens<br />
camera, a Topflite Native Bird<br />
Nurturer Pack & more!<br />
Entries can be sent electronically (high resolution files) to giveaways@gardener.kiwi, with the subject line ‘Photo Competition <strong>2021</strong>’, or posted to Photo<br />
Competition <strong>2021</strong>, Kiwi Gardener, PO Box 1467, Christchurch 8140. All entries must be received by 5pm, Thursday, July 1 <strong>2021</strong>. You can enter more than<br />
once. The winning photos will be published in the August issue (out July 26).
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