Teriyaki Snapper Fillets with Sesame and Zucchini

Teriyaki Snapper Fillets with Sesame and Zucchini

Serves 4

Ingredients

¼ cup teriyaki sauce

2cm piece ginger, finely grated

1 large clove garlic, crushed

1½ teaspoons white sugar

1½ teaspoons sesame oil

2 teaspoons sesame seeds, toasted (see notes)

4 x 180g Snapper fillets, skin off, bones removed

3 zucchini

1 tablespoon extra virgin olive oil

3 green onions, finely sliced on the diagonal

Steamed rice, to serve

Method

Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl.

Add the fish, cover and marinate for 10-20 minutes.

Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.

Remove fillets from marinade, reserving marinade.

Return the pan to the heat, add the Snapper fillets, and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.

Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.

Notes: Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).

Snapper

Another Christmas best seller in plentiful supply this time of year. Last year around 93kg

of Snapper was sold per minute during the 36-Hour Seafood Marathon.

Snapper is sold whole (gilled and gutted), in cutlet/steak and fillet (often skinned) forms.

In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for cream-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

This fish has a mild, delicate, sweet flavour, low oiliness and moist, medium-textured flesh with coarse flakes and easily removed pin bones.

Snapper will retail for approximately $19 - $22 per kg.

This recipe can also be used with Travally and Morwong which are also in plentiful supply this Christmas.

Recipe and photo courtesy of FISHline – Sydney Fish Market's free consumer advisory

service. Visit the FISHline pages at www.sydneyfishmarket.com.au> for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.