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Category: Seafood

Torta Tal-Lampuki

Serves 8 Prep time 2 hours Ingredients 3 tbsp Monini Extra Virgin Olive Oil 1 large red onion, peeled and finely chopped 2 garlic cloves, chopped 2 tomatoes, chopped 1 tbsp Mutti Doppio Concentrato Tomato Paste Chilli to taste 400g cooked spinach, drained 1 tsp mixed spice Salt and pepper 12 black olives, stoned and &hellip; <a href="">Continued</a>

Julia Ripard

Strawberry Chili Jam with Scones

Makes 1 250ml jar and 12 scones, Prep time 1 hr Ingredients, For The Jam 800 gr strawberries 600gr caster sugar 1 Tsp Chilli Flakes 1 Tsp Salt Method Wash and cut the Strawberries in 4 pieces. In a pot add all the ingredients. Boil for 20 minutes, skim the jam and bottle in a &hellip; <a href="">Continued</a>

Gabriella De Gaetano

Sea Bream Saam

Serves 2 Prep time 1 hr Ingredients Sea bream fillets, skin removed 300g Sugar, 20g Salt, 20g Sesame oil, 1 tsp Butter or romaine lettuce leaves, 6 large leaves For the slaw Cabbage, 150g Onion, 100g Carrots, 100g Soy sauce, 2 tbsp Olive oil, 1 tbsp Honey, 1 tsp Garnishes Cucumber, 15 slices Onion, 15 &hellip; <a href="">Continued</a>

Keith Abela

Seafood Gyoza

Serves 4-6 Prep time 1.5 hours Ingredients For the filling: 500g Fresh &#038; seasonal fish, deboned 100g Prawns, peeled &#038; deveined 100g Chinese chives or regular chives 150g Corn, For the wrapper: Plain flour, 750g plus extra to dust Beetroot, juice of 2-3 average size Method Start by making the wrappers. Add a pinch of &hellip; <a href="">Continued</a>

Koza Dumplings

Grilled Mackerel with Sea Purslane Tapenade

Serves 2 To cook on a stake or spit you need 6 x 2-3 foot long wooden sticks &#8211; little finger thickness (soak in sea water briefly prior to cooking). 12 x 12 inch long wooden sticks, pencil thickness, sharpened to a point on one end. 3 foot thin wire or thick twine (soaked in &hellip; <a href="">Continued</a>


Scallops with Chorizo Cooked in the Shell with Orange & Seaweed Butter

Ingredients for the scallops 2 king scallops, roe removed, washed and cleaned 2 scallop shells (ask your fishmonger) halved and cleaned 2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores) 2 thick slices of chorizo, diced Ingredients for the orange and seaweed butter &hellip; <a href="">Continued</a>



Serves 1-2 Ingredients 6 whole bogue fish (Vopi), gutted &#038; cleaned 3 tbsp red wine vinegar Juice from 1 large lemon (and its rind ) 2 garlic cloves, thinly sliced 2 tbsp extra virgin olive oil Sea salt Method Place the fish in a sealproof bag, and add the red wine vinegar, lemon juice &#038; &hellip; <a href="">Continued</a>



Flame Grilled Sardines ‘Greek Style’

Serves 2-4 Ingredients 0.5kg fresh sardines cleaned and rinsed 2 garlic cloves finely chopped 2 tsp French mustard 1 tbsp lemon juice plus extra lemon for serving 1 tbsp dry oregano 1 tsp paprika 3 tbsp olive oil 2 tbsp fresh parsley chopped freshly ground pepper pinch of salt Method Preheat the grill to 250 &hellip; <a href="">Continued</a>



Molasses Glazed, Hickory Roasted Salmon

Serves 2-4 Prep time 15 minutes Ingredients 4 salmon fillets (skin removed) 2cm piece ginger, finely sliced 3 garlic cloves, peeled and finely sliced 3 tbsp Carob Molasses (Gulep) or honey 1 tbsp rice wine (optional) 4 tbsp soy sauce Good quality olive oil Sea salt and crushed pepper Method Place the garlic with the &hellip; <a href="">Continued</a>


apple wood grilled jack mackerel

Apple Wood Grilled Jack Mackerel (Sawrella)

Serves 4 Ingredients 4 whole jack mackerel (cleaned and gutted) 2 lemons Fresh parsley &#038; dill for stuffing 2 tbsp, good quality olive oil Salt and pepper Method Pre heat the bbq, to 250 degrees, using just the charcoal to start. 2. In the meantime stuff the jack mackerel with lemon slices and fresh herbs &hellip; <a href="">Continued</a>


Rabbit and lobster paella

A Paella recipe with a Maltese twist, prepared by the pros Serves 6-8 Prep time 60 mins Ingredients 400g arborio rice 1ltr chicken stock 150ml dry white wine 15g Spanish paprika Few saffron threads 2 small onions &#8211; finely chopped 4 garlic cloves &#8211; grated Fresh thyme 30ml olive oil Salt and pepper _____ 2 &hellip; <a href="">Continued</a>

Stefan Hogan

John Dory with courgettes and crushed potatoes

Pixxi San Pietru, A fish recipe prepared by the pros Serves 4 Prep time 60 mins Ingredients For the fish 4 John Dory fillets (approximately 150g each) ½ lemon, juice Salt and pepper Curry oil (vegetable 150 ml olive oil infused with 25gr curry powder, strained) For the courgette puree 2 zucchini, quartered seeds and &hellip; <a href="">Continued</a>

Stefan Hogan

Grilled Mussels with Garlic Butter and Chilli

Serves 4 as a starter Prep time 20 mins Ingredients 1kg mussels 2 garlic cloves, minced Parsley, roughly chopped Lemon zest and juice of 1 lemon 1 red chilli, chopped (optional) 75ml white wine 4 tbsp. butter crusty bread, Method Mix together the garlic, lemon zest, chilli and parsley and set aside. Lay four sheets &hellip; <a href="">Continued</a>

Charlene Bugeja

Super tasty barbecue prawns

Serves 4 Prep time 20 mins plus marinade time Ingredients 24 Prawns, large raw, peeled with tails on 8 Bamboo skewers soaked in water ½ cup plain yoghurt 1 handful coriander, chopped, to serve For the marinade 3 tbsp. tomato paste 1 tbsp. soy sauce 1 clove garlic, minced ¾ tsp. smoked paprika ¾ tsp. &hellip; <a href="">Continued</a>

Charlene Bugeja

Grilled Calamari, Greek style

Serves 2 Prep time 20 mins Ingredients 4 medium-sized squid (tubes and tentacles), cleaned Sea salt Ground black pepper 2 cloves of garlic, minced 1/2 cup extra virgin olive oil Juice of 1/2 lemon 2 tsp. dried Greek oregano Method Pre-heat gas or charcoal grill to high heat. Drizzle squid with some olive oil, and &hellip; <a href="">Continued</a>

Charlene Bugeja

Mastering sushi rolls.

Sushi chef Joshua Ramos at Medasia Fusion Lounge gives Served a five-minute master session in basic sushi making, making it look effortless. The recipes he shares below are actually quite easy to master and ingredients are available in all leading supermarkets. Did you know? On average, each person in Japan consumes around 100 grams of &hellip; <a href="">Continued</a>


Octopus Millefoglie

Serves 4 Prep time 60 mins Ingredients 1 Octopus (you can also buy it precooked) 4 large potatoes, peeled Sweet or hot red paprika, depending on your taste Olive oil Salt 4 slices of French toast Method Heat a large pot on medium high heat, without any water. After a little while, add some water &hellip; <a href="">Continued</a>

Michael Sultana

Seabass fillets stuffed with Calamari and prawn bulgar wheat

Serves 4 Prep time 45 mins Ingredients For the seabass 8 seabass fillets. (Pin boned and scaled) 1 tbsp. veg oil for frying Pinch of salt and pepper For the bulgur wheat salad 100g raw medium bulgur wheat ½ medium onion 2 large tomatoes cut in fine brunoised style 75g cleaned calamari 8pcs peeled prawns &hellip; <a href="">Continued</a>

Michael Sultana

3 ways to impress with fish

The thing about fish is that it evokes so many emotions, whether cooking or eating it. The smell of the sea and a sense of virtuousness in eating well. It’s brain food with soul and so versatile that it’s easy to get creative. Served’s Pros and Home cooks really went to town with these four &hellip; <a href="">Continued</a>


Oyster sliders…

&#8230;with spicy remoulade Serves 6 Prep time 45 mins Ingredients For the sliders 6 mini slider buns 12 oysters shucked 200 ml milk and another 10 ml milk 2 g cayenne pepper 1 egg 125 g flour 60g cornmeal flour Salt &#038; pepper Vegetable oil, for frying Dill pickles, sliced Iceberg lettuce For the spicy &hellip; <a href="">Continued</a>

Stefan Hogan

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