Date Night Seafood Delight

Pan Fried Snapper Filet

• 1.In a bowl combine hot pepper, 1 teaspoon MAGGI® Season Up Fish and garlic clove. Season fish with this mixture.

• 2.Squeeze 2 tablespoons lime juice over fish & marinate for 5-7 minutes.

• 3.Heat oil in frying pan. Place fish in skin down and cook for 3-5 mins on each side until fish is cooked through. Set aside.

Cracked Lobster:

• 4.Butterfly the lobster tail. Cut from the tail into the hard top shell so the meat underneath
• 5.can come through.

• 6.Remove the meat from the shell, slice lengthwise and rinse (you should have 4 halves). Set aside the shell for presentation

• 7.In a small bowl, combine 1 teaspoon MAGGI® Season Up All Purpose, 1 tablespoon lime, 1 tablespoon butter and 1 clove minced garlic. Season lobster halves with this mixture.

• 8.In another bowl combine ½ cup flour, ¼ cup cornstarch, 1 teaspoon MAGGI® Season Up All Purpose and ¼ teaspoon black pepper.

• 9.Dip seasoned lobster in egg, then coat lobster with the flour mixture. Set aside.

• 10.Heat oil to 350˚F (180˚C) in a medium sauce pot. Carefully fry lobster in hot oil for 3-5 mins until golden brown. Set Aside.

Coconut Infused Butterfly Shrimp:

• 11.Make a shallow cut along the length of the shrimp. (We don't want to cut too far down or all the way through)

• 12.Combine 1 teaspoon MAGGI® Season Up All-Purpose and ¼ cup MAGGI® Liquid Coconut Milk. Place shrimp in milk mixture and marinate for 15 minutes.

• 13.In a small bowl, combine ¼ cup flour, ¼ cup cornstarch, and ½ teaspoon MAGGI® Season Up All-Purpose. Coat seasoned shrimp with this mixture.

• 14.Carefully fry in 350˚F (180˚C) oil for 3-5 mins until golden brown. Set Aside.

Candied Carrot Puree:

• 15.Bring pot of water to a boil and cook carrots until tender

• 16.Drain carrots and in blender/food processor and pulse until smooth. Add cinnamon, nutmeg and brown sugar, blending to combine

• 17.Strain using a sieve to get out any large lumps.

• 18.Serve puree with fried fish, shrimp and lobster.