Spaghetti Marinara

Ingredients:

500g spaghetti
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 x 400g cans of chopped tomatoes
3 tablespoons tomato paste
170ml dry white wine
2 teaspoons soft brown sugar
1 teaspoon finely grated lemon zest
2 tablespoons torn basil leaves
2 tablespoons finely chopped flat-leaf parsley
12 medium raw prawns/shrimps
8 black mussels, scrubbed and beards removed
8 white scallops without roe
8 small calamari rings

Instructions:

Cook the pasta in salted water.

Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the garlic, tomato, tomato paste, wine, sugar, lemon zest, 1 tablespoon of the basil, parsley and 1 cup of water.

Cook, stirring occasionally until the sauce is reduced and thickened.

Add the seafood and cook for 5 minutes.

Finally, add the pasta into the sauce together with the remaining basil and stir until well combined before serving.

Serves 4.

Grilled Fish Fillet With Cilantro Garlic Butter

Ingredients:

4 (6 ounce) fish fillets (ideal choice would be halibut)
1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
25 g chopped fresh cilantro
15 ml fresh lime juice
30 g butter
15 ml olive oil

Instructions:

Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.

Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.

Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.