Festive Fare
Ocean Trout with Coconut Crust & Red Grapefruit Mayonnaise
Recipe / Christie Connelly
Ocean trout has such a gorgeous silky texture and is perfect for special-event meals. This coconut crust makes a simple piece of fish even more special. It works equally well with salmon, too.
Serves: 4
4 ocean trout fillets, pin boned
½ tsp salt
¼ tsp ground white pepper
½ cup unsweetened desiccated coconut
2 tbsp cold-pressed olive oil
1 tbsp lemon zest
2 tbsp raw sesame seeds
Mayonnaise
1 red grapefruit
½ cup good-quality mayonnaise
Salt & pepper
Heat oven to 200°C. Place fish fillets on paper-lined tray, skin side down. Season with salt and pepper.
To make crust, place salt, white pepper, coconut, olive oil, lemon zest and sesame seeds in small bowl and mix to combine. Press crust gently onto each piece of fish in thin layer. Bake for 15 mins until crust is golden brown and fish is just cooked through.
To make mayonnaise, slice grapefruit in half horizontally and squeeze juice from one half into bowl. Grate zest to make 1 tsp and add to juice. Peel other half and cut into small chunks, being sure to remove all bitter pith. Add chunks to juice in bowl. Add mayonnaise and season with salt and pepper. Gently stir to combine.
Serve fish with mayonnaise on top or to side.
The coconut dressing on this salad is a fresh and delightful alternative to mayonnaise.
Prawn & Mango Salad with Coconut Dressing
Recipe / Christie Connelly
This beautiful big salad has a variety of textures and features mango, the king of summer fruits. The coconut dressing is such a lovely change from mayonnaise, too.
Serves: 4
3 cups lettuce leaves
1 large avocado, peeled & diced
1kg cooked prawns, weight with shells on, peeled
1 large mango, peeled & diced
½ cup raw macadamias
Dressing
½ cup coconut yoghurt
2 tbsp lemon juice
2 tbsp finely chopped dill leaves
2 tbsp cold-pressed olive oil
Salt & pepper, to season
Arrange salad leaves on platter and top with avocado, prawns, mango and macadamias.
Mix dressing ingredients in small bowl. Season with salt and pepper. Dollop over salad and serve.
Festive Stuffed Butternut Pumpkin
Recipe / Christie Connelly
I’m quite proud of the homegrown nasturtium flowers in this photo. I’m still very new to gardening,
