For the salad:
- 1 purple kohlrabi
- 1 Fennel
- 1 Braeburn apple
- 1 grapefruit in segments
- 25g pine nuts
- 1 tsp puffed rice
- 1 tbsp olive oil
- 1 tbsp mirin
- 1 tbsp rice vinegar
For the mackerel tartare:
- 1 fresh mackerel fillet, skin removed
- 1 lemon, zested
- 2 tsp olive oil
- 2 tsp chopped chives
- Pinch of Maldon sea salt
For cooking the mackerel:
- 4 whole mackerel, gutted
- 1 lemon
- Fresh herbs for stuffing Dill and parsley
- Salt and pepper to season
- To make the salad, thinly slice the fennel, apple and kohlrabi using a mandolin on the closest setting and place into a bowl.
- Toast the pine nuts in a pan with a little bit of oil until golden brown. Drain on kitchen paper and allow to cool before adding to the bowl.
- Dice the grapefruit segments and cut the apple into thin Julienne strips before adding to the other ingredients.
- Mix together the olive oil, mirin and rice vinegar and dress the salad, tossing the ingredients together so they are thinly coated.
- Garnish with fennel tops and puffed rice for a lovely crunch.
- For the tartare, finely chop the mackerel fillet and add to a bowl.
- Gently mix all the ingredients together.
- Finish with sprigs of dill.
At maze Grills, we cook the mackerel using a Big Green Egg grill and a cedar wood plank for maximum flavour. However, at home – try this on a lidded BBQ with a soaked piece of wood or by individually wrapping the mackerel in foil. Alternatively place the fish under a regular oven grill.
- Soak cedar wood in water to avoid burning
- Stuff the mackerel with slices of lemon and soft herbs – Dill and Parsley work well
- Pre heat the Big Green Egg, or grill, to 250 degrees
- Oil the fish generously and season with salt and pepper
- Place the mackerel on the cedar plank in the Big Green Egg and cook for 12 minutes
- Serve the whole mackerel on the cedar board with a spoonful of mackerel tartare, kohlrabi and grapefruit salad and slice of lemon. Enjoy!
- 1 tbsp pink peppercorns
- ½ tsp sea salt
- Zest and juice of 2 limes
- 3 tbsp olive oil
- 500g raw, peeled king prawns
- 1 tbsp roughly chopped coriander
For the lime mayonnaise
- 100g mayonnaise
- Juice of 1 lime
- Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
- Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
- Add the prawns and, using clean hands, toss gently until they are well coated.
- Mix the mayonnaise and lime juice together in a small bowl.
- Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
- Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.
Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.
1-1/4 pounds fish fillets
1 teaspoon seasoned salt
Pepper to taste
3 tablespoons butter, melted
Place fish in a greased 11x7-in. baking dish. Sprinkle with seasoned salt, pepper and paprika if desired. Drizzle with butter.
Cover and bake at 400° for 15-20 minutes or until fish flakes easily with a fork.
Editor's Note: Orange roughy, haddock, trout or walleye may be used in this recipe.
1 each: 270 calories, 17g fat (7g saturated fat), 110mg cholesterol, 540mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein.
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2-2/3 cups 2% milk
4 green onions, chopped
1/2 cup finely chopped celery
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 jar (4-1/2 ounces) whole mushrooms, drained
3 tablespoons Madeira wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Thinly sliced green onions, optional
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
1 cup: 169 calories, 6g fat (3g saturated fat), 127mg cholesterol, 817mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 18g protein.
1-1/2 pounds uncooked shell-on shrimp (16-20 per pound)
1-1/2 pounds red potatoes, quartered
26 fresh littleneck clams
3 medium ears sweet corn, cut into 1-inch slices
3/4 pound smoked kielbasa or fully cooked andouille sausage links, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon seafood seasoning
1 medium lemon, sliced
Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. Fold foil around mixture, sealing tightly.
Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. Open foil carefully to allow steam to escape. Discard any unopened clams.
1/2 cup ketchup
4 teaspoons Creole seasoning, divided
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped celery
1/4 teaspoon hot pepper sauce
1 package cream cheese, softened
24 English cucumber slices
24 peeled and deveined cooked medium shrimp
2 tablespoons minced fresh parsley
For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning.
Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
1 can lump crabmeat, drained
1/4 cup finely chopped sweet red pepper
1 green onion, finely chopped
1/2 teaspoon garlic salt
1/2 teaspoon pepper
16 sheets phyllo dough (14 inch x 9 inch sheet size)
1/4 cup butter, melted
1 round (8 ounces) Brie cheese, rind removed
1 large egg
1 tablespoon water
In a small bowl, combine the first five ingredients. Shape into a ball; set aside. Place one sheet of phyllo dough on a work surface. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Brush dough with butter. Repeat with remaining phyllo, brushing each layer with remaining butter.
Place Brie in center of phyllo stack; top with ball of crab mixture. Bring up corners of dough around Brie and ball; invert and place seam side down in a greased 9-in. pie plate. Combine egg and water. Brush over dough.
Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before serving with crackers.
12 sea scallops
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro
Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan.
Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney.
Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.
3 scallops with 1/2 cup cooked rice and 2 tablespoons sauce: 371 calories, 5g fat (1g saturated fat), 56mg cholesterol, 447mg sodium, 47g carbohydrate (13g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.