Date Night Seafood Delight

This recipe is Chef Marcella Evans-Ingraham's interpretation of a romantic date! Woo your boo with this recipe from MAGGI® Food Court.

Let's cook it
Difficulty Intermediate
Portions: 2
Total 124 min

Ingredients

  • 1 Teaspoon Hot Pepper (finely diced)
  • 1 Teaspoon MAGGI® Season-Up Fish
  • 1 Unit Garlic Clove (minced)
  • 0.5 Pound Snapper Fillet (Approximately 2)
  • 2 Tablespoons Lime Juice
  • 1/4 Cup Olive Oil
  • 0.5 Pound Lobster Tails (cleaned)
  • 2 Teaspoons MAGGI® Season-Up All Purpose
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Butter (melted)
  • 1 Unit Garlic Clove (minced)
  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Cornstarch
  • 1/4 Teaspoon Black-pepper
  • 2 Large Eggs (beaten)
  • 3 Cups Vegetable Oil (for frying)
  • 4 Units Shrimp (jumbo, cleaned and deveined)
  • 1 1/2 Teaspoon MAGGI® Season-Up All Purpose
  • 1/2 Cup MAGGI® Liquid Coconut Milk
  • 1/4 Cup All-Purpose Flour
  • 1/4 Cup Cornstarch
  • 2 Mediums Carrots
  • 1 Teaspoon Cinnamon Powder
  • 1/4 Teaspoon Nutmeg Powder
  • 2 Teaspoons Brown Sugar

Instructions

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.

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