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Coral Trout Marinara

A gorgeous combination of seafoods from the Great Barrier Reef combined with a light but full of flavour sauce. I love this Summer or Winter time.

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  • 1.

    METHOD: 2 tbsp Extra Virgin Olive oil for frying

  • 2.

    Shell and devein the prawns leaving tail attached.

  • 3.

    Heat heavy based saucepan. Add oil and half of the shallots and all the garlic and fry lightly to flavour the oil

  • 4.

    Skin the Coral Troutl fillet (if required) and dice into 2 cm pieces. Lightly fry the fish in oil (covered) until it is almost cooked adding mussels toward the end.

  • 5.

    Add the pasta sauce mix and the wine and bring to boil slowly while stirring. Once simmering add scallops, half of the parsley and simmer for 2 mins before adding prawns and remaining shallots.

  • 6.

    Bring back to boil and simmer 1- 2 mins or until prawns are just curled up. Put lid on saucepan and set aside

  • 7.

    Prepare pasta to taste. Drain in collander adding a small amount of olive oil and serve with marinara mix. Sprinkle chopped parsley on top.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Coral Trout Marinara.


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