Issue link: https://maltatoday.uberflip.com/i/538516
maltatoday, WEDNESDAY, 8 JULY 2015 14 Food Delicious summer fruit on Gourmet Today TV Melons are at their sweetest in the summer months and though they hit the right spot simply chilled, Gourmet Today TV has some great recipe ideas to use this delicious fruit in your recipes. Try Michael Diacono's watermelon sashimi, Sean Gravinas scallops on an avocado and melon salsa and Michael's pan-fried barracuda with watermelon and refried beans.. The final episodes of this season of Gourmet Today are aired every Friday at 18:40 on TVM. Michael Diacono Ingredients • 2 large slices watermelon, ideally seedless • 4 tbsp sesame seeds • Salt • Soy sauce • Wasabi (optional) Method 1. Cut the watermelon into even squares and remove any seeds if you aren't using the seedless variety. 2. Place the sesame seeds in a flat plate and dip the one side of the watermelon chunks into the sesame seeds and place on a serving plate. 3. Sprinkle with a little salt and serve with soy sauce and wasabi if using. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 July, 2015. Sean Gravina Serves 2 Ingredients • Melon and avocado salsa • 1 avocado, diced • ½ small melon, diced • 5 cherry tomatoes, halved • 3 tablespoons fresh lime juice • ½ lime, zest only • 1 tsp chilli flakes • 1 tbsp olive oil • Salt and pepper • Handful coriander, chopped • Scallops • 8 scallops • Salt and pepper • Oilve oil • 1 tbsp butter Method 1. To make the salsa, mix together the ingredients of the salsa and set aside until ready to serve. 2. Heat a pan with olive oil on high heat. 3. Remove the orange ovary from the scallop and place the scallops in the very hot pan. 4. Add the butter and baste the scallops, removing from the heat as soon as they change colour (approx. 1 min on each side). It is important not to overcook them as they turn rubbery. 5. Serve the scallops on a bed of avocado and melon salsa and garnish with coriander, lime and fresh pepper. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 July, 2015. Michael Diacono Ingredients • 2 barracudas, filleted • 1 lemon, juice only • Olive oil • Salt and pepper • 3 tbsp refried beans • 1 onion, roughly chopped • 2 cloves garlic • 1 large slice watermelon • Handful parsley, roughly chopped • Chilli oil Method 1. Marinate the barracuda in olive oil, lemon, salt and pepper for an hour. 2. Place the refried beans into the food processor and add the onion and garlic. 3. Add the watermelon and chopped parsley and process the mixture until almost smooth. 4. Place the mixture in a serving dish and top with chilli oil. 5. Fry the barracuda fillets for a few mins on each side until cooked through. 6. Spoon a little bit of refried bean mixture on the plate and top with the barracuda fillets. 7. Sprinkle with chopped parsley and serve with extra refried bean mixture at the table. This recipe first appeared on Gourmet Today TV, aired on TVM on 3 July, 2015. Watermelon sashimi Scallops with melon and avocado salsa Barracuda with watermelon and refried beans