Savoury Snapper Cutlets
- Combine 6 snapper cutlets, 1 tablespoon ground cumin, 1 tablespoon seeded mustard, 2 tablespoons sweet chilli sauce, and 1 clove of crushed garlic.
- Let sit for 30 minutes to infuse.
- Heat a frypan, add a little olive oil and cook fish for 3-5 minutes each side.
- Serve with a side of sweet potato chips and lime wedges.
- Bon Appétit!
Kingfish Provencale
- Season 4 x 180g kingfish fillets (skin on) with salt and pepper.
- Heat 2 teaspoons of olive oil in a pan over medium-high heat.
- Cook fish, skin-side down, for 3 minutes. Turn and cook for a further 3 minutes.
- Plate the fish and cover with foil while you prepare the sauce.
- Heat 2-3 tablespoons of olive oil in the same pan over a low heat.
- Add 2 garlic cloves (finely chopped), grated zest of 1 lemon, and a little salt & pepper and stir for 2-3 minutes until soft but not coloured.
- Stir in 700g vine-ripened tomatoes (seeds removed, chopped), 2 anchovy fillets in oil (chopped), 2 tablespoons capers (rinsed, drained), 2 teaspoons red wine vinegar, and 1 teaspoon castor sugar, then partially cover.
- Cook for 3-4 minutes until tomato softens
- Stir in 50g pitted Kalamata olives and 2 tablesppons of flat leaf parsley leaves.
- Serve with a cool glass of beer.
- Bon Appétit!
Richard's Beach Miso soup with Salmon
- Place 4 cups of vegetable stock and some miso paste in a suacepan and bring to the boil.
- Add sliced ginger and 4 chopped shallots, simmer for 5 minutes and set aside.
- Place some Udon noodles in a bowl and cover with boiling water to soften.
- Roll the salmon in some sesame seeds and shallow fry for 2 minutes each side.
- Plate the noodles in serving bowls, cover with the broth and top with salmon pieces. Garnish with fresh chilli and more lsiced shallots.
- Serve with a generous dollop of wasabi paste and pickled ginger.
- Bon Appétit!
Almonta Beach Peppered Salmon
- Mix all ingredients (half-cup of lime juice & white wine vinegar, bunch of chopped spring onions, 6 fresh salmon fillets, 100gms cracked peppercorns, 1 clove crushed garlic, 35gms butter) in a bowl & then soak fish in the mixture & allow to stand for 3 hrs.
- Heat butter in a pan & cook fish, making sure the fish fillets have been patted dry first.
- As you serve the fish you can warm the remaining mix & drizzle over the plate! Serve with a cool glass of Zinfandel!
- Bon Appétit!
Smoky Bay Garfish with Middle East Spices
- Combine dry spices (teaspoon each of turmeric, cinnamon, paprika and cumin) in a bowl.
- Add the garfish (10) fillets and coat well on both side then in a large frying pan add some olive oil and bring to heat.
- Add the fish fillets and cook for 2 mins each side.
- Serve atop your favourite salad with some fresh crunchy bread and lime wedges. I would serve a not too dry white wine with dish, a traminer or late-picked Riesling.
- Bon Appétit!
Port Sinclair Oven Baked Fish with Cabbage & Grapefruit
- In a medium frypan with olive oil, add onions, garlic and capers & cook for 4-5 mins until onion is soft.
- Add 2 cups finely chopped cabbage and cook for a further 3 mins.
- Stir in 2 tablespoons of horseradish cream and then add 1 punnet of cherry tomatoes and 2 segmented grapefruit, cooking & stirring as you go for a further 5 mins.
- Divide the mixture in 4 equal parts and put in ovenproof dishes.
- Top with 6 fish fillets of the red mullet, sprinkle with basil and cheese and bake in oven (180 degrees) for 15-20 mins.
- Bon Appétit!
Little Dip Coconut Fish parcels with Mango & Lime
- Place 4-6 trevally fish fillets on baking paper and top with 2 tablespoons of coconut milk, chopped spring onions, chilli and coriander.
- Fold the paper edges in to make a parcel and tie with string if needed to hold together.
- Bake in a moderate oven 180-200 for about 15 mins.
- Meanwhile slice the mango and lime and combine with a few chopped mint leaves. Best served on a bed of steamed rice and topped with the mango mix!
- Serve with a cool glass of traminer & 'yum plurry yum' I say!
- Bon Appétit!
Mangalow Beach Asian Fish & Corn Soup
- Combine ingredients of 500gms white fish fillets, crushed garlic, 2 chopped chillies and 1 egg in food processer/blender then roll into small balls - set aside.
- In a saucepan heat healthy splash of olive oil and 1 brown onion until soft. Add I litre chicken stock, 2 tablespoons soy sauce and bring to boil.
- Simmer for 5mins. Add corn, fish balls, Chinese 5 spices and simmer for a further 3-4mins.
- Serve in warm bowls with garnish of chopped fresh spring onions and red chillies and a glass of Traminer white wine!
- Bon Appétit!
Gawler Ranges Spicy Fish Curry
- In a large saucepan heat up a third of a cup of Malaysian curry paste and stir on medium for 30 secs.
- MAdd 1 cup of diced pumpkin/potato and stir to cover ingredients.
- Add 400ml of lite coconut milk and simmer mix for 20 mins uncovered.
- Add half a kilo of fish pieces and cook for a further 3-5 mins (until fish is cooked through).
- Serve in bowls with sticky rice or couscous and a glass of cold Riesling.
- Bon Appétit!
Port Germein stuffed tommy ruffs
- Melt some butter in a hot pan and cook 1 chopped Spanish onion for approx. 2 mins.
- Mix the onion, some breadcrumbs, chopped pistachios, & 1tbsp Dijon mustard in a bowl, adding some lemon juice as you go.
- Stuff a cleaned tommy with the mix, and fry on high for about 4-5 mins each side (mix is enough for ~4 tommies).
- Serve with a spring salad and a glass of dry white wine.
- Bon Appétit!
Olive Island marinated fish & mango salad
- Remove skin and bones from ~500g fine fish fillets and cut flesh into strips.
- Place fish in a shallow dish with 100ml lemon juice and refrigerate for 12 hours, turning fish once.
- Drain liquid, and mix fillets with 200ml coconut milk, 1 chopped chilli and 1 chopped Spanish onion. Add salt to taste and refrigerate.
- Skin 2 mangoes, plate fish with some lettuce leaves and a drizzle of the left over lemon juice.
- Enjoy with a glass of Riesling.
- Bon Appétit!
Arno Bay baked whole mullet with bacon and herbs
- Mix up a stuffing of chopped bacon, herbs, breadcrumbs, splash of oil & part of egg to bind, making sure the mix is not too wet.
- Set oven to 180C. Diagonally score fish with cuts & rub in a decent smear of the oil.
- Pack fish cavities with stuffing, lay fish on to a baking tray and cook for 20-25mins.
- Plate fish and serve with lemon wedges and a glass of late-picked Riesling.
- Bon Appétit!
La Perouse's grilled salmon with red wine butter
- Heat on medium in a saucepan some chopped spring onions, a cup of red wine and a quarter cup of balsamic vinegar.
- Allow the reduction to cool, and after 12 minutes add 1 tablespoon of butter.
- Mix well, wrap the mass in some clingwrap and place in the freezer.
- Grill on a very hot plate the salmon steaks with salt, pepper and olive oil for 5 minutes.
- Serve the fish hot with a roll of the red wine butter on top and a glass of Clare valley riesling.
- Bon Appétit!
Black Point spicy fish/seafood shaslicks
- Cut your raw fish or seafood (squid, salmon, tuna etc.) into smallish pieces.
- Mix in a bowl with peanut oil, lemon juice, chopped chili, coriander and some mint.
- Place fish on skewers & cook on a heated plate with peanut oil, then drizzle the remaining mix over the fish.
- Serve with a cold glass of Riverland sauvignon blanc.
- Bon Appétit!
Little Granma's steamed fish with honey & garlic
- Fry in a pan a mix of crushed garlic, julien carrots, shallots & finely chopped celery adding a splash of rice wine vinegar.
- Steam several small fillets of white fish (eg tommies, salmon trout, mullet) & add some blue gum honey to the vegetables & stir gently.
- Place cooked fish on plates & spoon the lovely mixture over the fish, adding bush lime juice to taste.
- Serve on a bed of lightly minted mash with a glass of crisp cold dry white wine.
- Bon Appétit!
Vasco Di Gama's baked snook with caramelised onions
- Clean the snook & remove skin (optional) and fry with a small scoop of butter gently for 5 mins each side.
- Set aside the fish pieces and stir fry a heap of Spanish onions with some crushed garlic, caratino oil & a dash of dry white wine.
- Place snook in a baking dish & cover with the caramelised onions & bake at 180 C for 30 mins.
- Serve with a glass of Cabernet Merlot and some crusty bread
- Bon Appétit!
Walter Hartvigsen's Arno Bay Garfish with seasonal vegetables
- Select 6 very fresh fillets of gar & dip in milk then coat with wholemeal plain flour & set aside.
- Steam some sliced green beans & asparagus spears to aldente & make a mixed mash of potato (pink eye/desiree) with sweet potato.
- Cook the gar lightly in a hot pan with butter to brown.
- Serve gar on the bed of mash with the green vegetables and a cold glass of Sauvignon Blanc.
- Bon Appétit!
Brown's Beach Salmon & Coriander Omelette
- Mix 6 eggs, salt & 120ml of light cream.
- Heat a non stick pan & add 30g of butter, adding mix after melted. Stir until firming commences.
- Quickly add some finely chopped spring onions & coriander & flip the omelette over itself. Serve on a warm plate & gently cover with 150 g of smoked salmon.
- Add salt & pepper to taste.
- Serve with a glass of Adelaide Hills 2007 Sauvignon Blanc.
- Bon Appétit!
Barbecued Fish
- Always start out with whole fish that is totally fresh - easier than fragile fillets if you are a novice.
- Choose an oily fish like ocean trout or salmon - the eyes should be black & the fish with firm scales.
- Coat the fish in a mix of olive oil, mayo, soy sauce & delicate herbs like parsley, chives, dill & tarragon.
- Cook on a hot BBQ like a pancake (one turn each side) & serve with Granma Gregori's special bread & a glass of just about anything really.
- Bon Appétit!
True Aussie Smoked Fish
- Hot smoking - clean fish (gut) but leave head & scales intact.
- Soak overnight in a solution of brine, dissolved brown sugar & salt where the solution is at saturation point.
- Gather kindling - recommend you use twigs etc from eucalyptus (platypus or sugar gums) or mallee/saltbush - soak in water for at least 2 hrs.
- Place the fish on a grill, add the kindling to your hot coals & cover the smoker/kettle but allowing full air flows/ventilation.
- Leave until done & serve with a cold glass of Chablis.
- Bon Appétit!
Stuffed Grilled Capsicum & Tuna
- Remove core of capsicum halves.
- Gently mix some cold slaw, tuna pieces, diced onion, cooked peas, mayo, olive oil & spoon into the capsicums.
- Heat under an overhead grill or oven for 30mins - remove, sprinkle with salt & pepper & serve with a cold glass of frothy beer.
- Bon Appétit!
Mullet/Salmon & Chorizo Sausage bake
- Sautee the thinly sliced chorizo sausage in olive oil, adding sliced onions & bread cubes as you go.
- Remove all bones from mullet, smear glass baking dish with olive oil & place fish fillets on glass.
- Add layer of sausage/onion/bread & repeat entire process.
- Sprinkle with a rough mix of chopped olives & grated cheese.
- Bake in oven (45 mins @ 180 degrees) & serve with a glass of South American red wine.
- Bon Appétit!
Poached Flathead fillets with parsley sauce
- Prepare a parsley sauce by melting butter (not marg) in a pan, adding some salt & plain flour, milk to thin and allow to stand for 1 hour.
- Poach some flathead fillets until just cooked.
- Warm the parsley sauce, add the fish fillets & bring to just simmer for 5 mins, add some grated cheese & chopped parsely.
- Serve with halved cherry tomatoes on the side & a glass of sauvignon blanc.
- Bon Appétit!