Premium Flavours Await at Angelakis Bros
For seafood lovers who appreciate quality, freshness, and a touch of luxury, Angelakis Bros is your go-to destination. Nestled in the Village Market, Angelakis Bros has built a reputation for offering the finest selection of ocean delights—perfect for elevating any meal into a culinary masterpiece.
Whether you’re hosting an intimate dinner party or crafting a family feast, their handpicked seafood and exclusive recipes will turn any occasion into a memorable dining experience. From a light grilled garfish to a contemporary set of fish tacos, Angelakis Bros has the expertise and ingredients to make your dishes sing with flavour.
But it’s not just about the seafood—it’s about the experience. Their team of passionate seafood enthusiasts is always on hand to provide tips and tricks on how to get the best out of your catch. Want to learn the secret to a perfectly seared scallop or how to create restaurant-quality seafood risotto? Stay tuned, because we’ll be sharing a selection of premium recipes straight from the Angelakis Bros kitchen, created to inspire your next ocean-to-plate adventure!
Ready to dive in? Keep reading for delicious recipes that are sure to impress your guests.
Grilled Garfish Fillets with Tomato, Caper & Basil Salad
Ingredients
200gm Angelakis Garfish Fillets
1 tbls Plain Flour
Olive Oil, for cooking
2 Punnets Cherry Tomatoes
1 Cup Snow pea Tendrils or Rocket leaves
2 tbls Baby Capers, drained
10 Basil Leaves, shredded
3 tbls Olive Oil
2 tbls Red Wine Vinegar
Sea Salt
Black Pepper, cracked
Method
Preheat oven to 180℃, place half of the cherry tomatoes on a baking tray lined with baking paper and lightly drizzle the tomatoes with olive oil, bake in the oven until lightly roasted, allow to cool.
Dice the remaining cherry tomatoes and place in a small bowl, add the snow pea tendrils, baby capers and shredded basil leaves. Add the olive oil and red wine vinegar, season with sea salt and cracked black pepper, gently toss.
Heat a large nonstick frypan over a medium heat, season the garfish fillets with a little sea salt and lightly dust with the flour. Add a splash of olive oil to the pan, place the garfish fillets in the pan skin side down and cook for one minute, gently turn & cook for a further minute.
Remove the fish from the pan and arrange on plates, spoon over the tomato & basil salad and top with the roasted cherry tomatoes.
Serve with green salad leaves.
Fish Tacos with Green Chilli & Jalapeño Salsa
Ingredients
500 gm Angelakis Flathead Fillets
12 Tortillas
Olive Oil
½ Iceberg Lettuce, shredded
1 Bunch Coriander
Lime Wedges
Sour Cream
Jalapeño Salsa
2 Green Chilli
2 tbls Pickled Jalapeños
2 Spring Onions
2 tbls Olive Oil
Sea Salt
Method
To make the taco spice mix place the chilli powder, paprika, sea salt, onion powder, garlic, oregano, black pepper & ground cumin in a small bowl and mix well to combine.
Cut the fish fillets into thin strips, toss in the taco spice mix and leave to marinate in the fridge for 15 minutes.
Cut the green chilli into small pieces, dice the jalapeños and finely slice the spring onions. Place in a small bowl with a pinch of sea salt & the olive oil, mix well to combine, set aside.
Heat the olive oil in a frypan over a medium heat, fry the fish pieces for a few minutes on each side until cooked, serve with warm tortillas, shredded lettuce, coriander, jalapeño salsa and sour cream, garnish with the lime wedges.
King George Whiting Fillet with Watercress, Avocado, Brown Rice & Quinoa Salad
Ingredients
8 Angelakis King George Whiting Fillets
Sea Salt
2 tbls Plain Flour
1 tbls Vegetable Oil
2 tbls Butter
1 Lemon
2 Cups Brown Rice, cooked
1 Cup Quinoa, cooked
1 Bunch Watercress, washed
2 Avocados
2 tbls Olive Oil
1 Lemon, juiced + Extra to serve
Cracked Black Pepper
Method
For the salad, combine the cooked brown rice and quinoa in a large bowl, add the olive oil & lemon juice, season well with sea salt and black pepper and mix well to combine. Peel and slice the avocados, gently toss through the salad along with the watercress leaves.
To prepare the King George whiting fillets, remove the fins, season with sea salt and dust with the plain flour, shaking off the excess. Heat a large frypan over a medium heat, add the vegetable oil and then the butter, when the butter starts to lightly bubble add the fillets, flesh side down. Allow to cook for 2 minutes and gently turn with a spatula and allow to cook for a further 2 minutes, remove from pan and serve.
Squeeze the juice from a lemon into the pan and swirl for one minute and serve over the fish, serve the whiting fillets with the salad and extra lemon wedges.