FRESH & HEALTHY FINDS
FRESH TILAPIA SANDWICHES WITH CITRUS MAYO
Regal Springs Tilapia
1 lemon, zested and juiced, juice divided
1 cup mayonnaise
¼ cup ketchup
2 teaspoons chives, minced
½ teaspoon seasoning salt
Dash of hot sauce
4 fresh tilapia ;llets, each cut in half
Grapeseed or canola oil
Salt and pepper
4 soft brioche buns, toasted
4 lettuce leaves
2 Roma tomatoes, sliced
Reserve 1 tablespoon lemon juice. In a separate small bowl,
mix together mayonnaise, ketchup, remaining lemon juice,
lemon zest, chives, seasoning salt and hot sauce. Set aside.
Lightly brush tilapia ;llets with oil and season with salt and pepper.
In a hot skillet or over an open grill, sear tilapia until ;rm and ;aky,
about 3 minutes per side. Drizzle cooked tilapia with reserved lemon
juice. Brie;y toast buns on all sides.
Spread mayonnaise on the bottom of each bun. Top with lettuce, tomato
slices and tilapia. Close sandwiches with bun tops and serve immediately.
Makes 4 servings.
THAI;GLAZED AUSSIE LAMB LOIN CHOPS
8 trimmed Aussie lamb loin chops
2 tablespoons ;nely chopped palm sugar, or packed brown sugar
2 tablespoons ;sh sauce
2 tablespoons tamarind puree
2 ears of corn, husked
¼ head cabbage, cored and thinly sliced crosswise
1 English cucumber, halved lengthwise and sliced on the
diagonal, ¼-inch thick
½ cup mint leaves
Juice of 1 lime plus additional wedges for serving
Salt and pepper, to taste
Place lamb chops on a plate or tray in a single layer. In a small bowl,
combine sugar, ;sh sauce and tamarind. Using a pastry brush,
coat lamb chops on both sides with glaze.
Preheat a barbecue or chargrill pan to medium-high or high heat
and cook corn for around 15 minutes, turning occasionally, until grill
marks appear. Allow to cool slightly. Cut kernels o; the cob. Place
corn in a large bowl with cabbage, cucumber, mint and lime juice.
Season with salt and pepper to taste, then toss to combine.
Cook lamb chops on barbecue or chargrill pan for 5-6 minutes per side
(until internal temperature reaches 145 F), then turn and cook edges
until crispy. Rest chops for 5-10 minutes. Sprinkle lightly with ;aked
salt. Serve lamb with slaw and lime wedges. Makes 4 servings.
Courtesy of Meat & Livestock Australia for True Aussie Beef & Lamb