Orange Fish Cutlets

in Australia's Gulf of Carpentaria

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FISH CUTLETS WITH PRAWNS AND ORANGE

This is a very easy and tasty way to cook fish – if you don’t eat shellfish, just leave out the prawns.

You Need:

750g fish cutlets (Spanish mackerel is good this way, also kingfish)

250g green prawns

1 cup fresh orange juice

1 Tblsp finely grated orange rind

½ tsp ground ginger

1 Tblsp brown sugar

pinch of cayenne pepper

Method:

Peel, de-vein and rinse the prawns, leaving the tails on. (looks fancy!)

In a glass bowl, mix together the orange juice, rind, ginger, sugar and cayenne pepper.

Put the fish and prawns in the bowl and coat with the marinade, leaving them to marinate for at least an hour.

Put the cutlets on a foil-lined grill and cook for 2-3 minutes each side (or til the flesh flakes).

When you turn them over to cook the second side, place the prawns on top and cook til the prawns turn pinky-orange. Baste them with the marinade mixture frequently during the cooking time. Any left-over marinade can be warmed up and served as a sauce with the cutlets.

Lovely with rice and steamed veggies.

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Sweers Island Resort. Mail: PMB 1 Karumba QLD 4891 Phone: 07 4748 5544 Fax: 07 4748 5644 Email: info@sweers.com.au