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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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  • 500g Coral Trout fillet - diced

  • 250 g Scallops (roe on if you like them that way)

  • 250 g Mussels in shell

  • 250 g Banana Prawns (green) or Tiger Prawns (green)

  • 2 x 350 g Leggos Pasta Sauce (Sundried Tomato & Roasted Garlic) - or your favourite.

  • 1/2 cup Rose wine - or a light Red Wine

  • 1/2 cup finely chopped parsley

  • 1/2 cup finely chopped shallots

  • 5 cloves garlic sliced finely

  • 500 g pkt Linguini pasta


  • 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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