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Active Retirees : Active Retirees Aug-Sept 2012
56 | www.probussouthpacific.org Probus inTErEsT GrouP ask THE ExPErTs For more seafood recipes, advice on purchasing, storing and cooking seafood, species information and answers to frequently asked seafood questions, contact the Sydney Fish Market’s free consumer advisory service, FISHline. W: www.sydneyfishmarket.com.au Cook the catch Cut several slashes into the skin of each fillet. Brush the eggplant slices generously with olive oil and cook for approximately three minutes on each side, until golden brown and tender, brushing with extra oil as needed. When the eggplant is almost cooked, cook the fillets, skin-side down, for three minutes, then turn and cook the other side for one minute. Make the tomato salsa by combining all ingredients. 1 3 5 Barbecued silver perch fillets with eggplant and tomato salsa Silver perch is one of Australia’s few commercial freshwater fish (along with barramundi and Murray cod). Its natural habitat is the Murray-Darling system, but it’s now mostly farmed. This recipe also works well with barramundi, blue-eye trevalla, ling and mulloway. • 4 x 180g silver perch fillets, skin on, bones removed • 2tsp ground cumin • Salt flakes and freshly ground black pepper, to taste • 1⁄2 cup extra virgin olive oil • 1 medium-sized eggplant, cut into 1.5cm-thick slices Tomato salsa • 4 ripe roma tomatoes, seeded and diced • 1 small red onion, diced • 1 avocado, diced • 1⁄2 cup roughly chopped flat-leaf parsley leaves • 1⁄2 cup roughly chopped mint leaves • 2tsp sumac (see note) • 2tbs extra virgin olive oil • 1tsp lemon juice • Salt flakes and freshly ground black pepper, to taste Note: Sumac is a Middle Eastern spice with a lemony taste. If it is unavailable use grated lemon zest.
Active Retirees June-July 2012
Active Retirees Oct-Nov 2012