Tangy grilled prawns

Ingredients (serves 5 to 6):
18 medium-sized prawns, deveined and butterflied
1/4 cup olive oil
1/2 cup orange juice
4 tbsp lemon juice
garlic, diced
salt and ground pepper

Method:
1. Marinate prawns with oil, juices, garlic, salt and pepper for at least 4 hours.
2. Pre-heat toaster oven, setting temperature on medium high.
3. Line the tray with foil and put the prawns, along with the juice, on it.
4. Grill the prawns for 8 to 10 minutes. Take them out and serve hot.

Tips:
Sprinkle diced chilli padi on top for a spicier twist.

Recipe source: Simply Her magazine (May 2007)

Baked espresso teriyaki fish

Coffee - Part 2.

A flavourful yet light dish for picky eaters.

Ingredients (serves 4):
2 tbsp grapeseed oil
500g fish fillet, cut into 4
3 cloves garlic, crushed
3 tbsp teriyaki sauce
2 tbsp brewed espresso
1/4 tsp mustard powder
1 tsp dried coriander
1 onion, sliced
1 tsp raw cane sugar
3 tbsp orange juice

Method:
1. Heat oil in a non-stick pan, put the fish in and sear for 3 minutes on each side. Transfer to a baking dish.
2. In the same pan, saute the garlic, teriyaki sauce, espresso, mustard powder, coriander, onion and sugar. Let it boil for 2 minutes, then pour the sauce over the fish in the baking dish.
3. Bake the fish in the oven at 175 deg C for 10 minutes, using the top and bottom heat.
4. Check that the fish is cooked, then pour orange juice over it and serve immediately.

Tips:
Leave the fish semi-cooked from the pan - it will cook fully in the oven.

Recipe source: Simply Her magazine (Sep 2007)