Lemon Myrtle Cuttlefish
Lemon Myrtle flavours blend wonderfully with seafood.
120-130 gms of cleaned cuttlefish
140 gms orange sweet potato
320 mls orange juice
1 tablespoon of honey
2 tablespoons chopped coriander
1 sprig of coriander for garnish
1 teaspoon ground dried lemon myrtle
2 tablespoons of oil for frying
Salt and pepper
- Combine orange juice and honey in a saucepan. Peel and dice sweet potato into 1 cm cubes.
- Bring orange juice and honey to a gentle simmer, add sweet potato and simmer until liquid has thickened and sweet potato is tender. Add chopped coriander and mix through gently. Put aside and keep warm.
- In a hot oiled pan sear cleaned cuttlefish fillets and season with ground, dried lemon myrtle, salt and pepper.
Place sweet potato in the center of a hot plate. Keep left over liquid (glaze) and put aside.
Arrange cuttlefish fillets on top of the bed of sweet potato and drizzle the remaining orange glaze around the edge of the plate. Garnish with a sprig of fresh coriander.
Restaurant Castalia, Yamba
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