Seafood Recipes - Crayfish Recipes, Snapper Recipes, Scallop Recipes, Hapuku Recipes, Marlin Recipes
We have a whole page devoted to kingfish recipes here
As far as smoked fish goes there is nothing quite like striped marlin. Each year we usually try and knock one of the head and share it around mates and family. One is enough and the rest get released. With some smoked marlin on hand and Lee had gothold of some Bradley Marlin salami from Mark at Bradley Smoker all came together to inspire this tasty little dish
sweated onion, garlic, celery
added 1/2 cup aborio rice and couple of cups of chicken stock added gradually with the odd slosh of chardonnay, one for the pan one for me
when rice cooked through added cup of sweetcorn, handful of sliced marlin salami and half a slab of smoked marlin
parsley, basil and parmesan over the top
YEP!
Blue Nose (known as Blue Eye Trevella in Oz) is a decadent deep water fish that is just epic on the plate!!! Blue nose is just an awesome fish to eat but takes a bit of getting right it is easy to dry out! We get them on 300m +++ and like anything from the deep they are just usuaully super tasty. Like any deep fish they are better left skin on as they have super layer of good fat.
Crumbed they are good but here is a recipe that works real well..........mix scaled skin on cubes of fillets with olive oil, thyme, garlic, sea salt, oregano, horseradish and a touch of mayonaisse
Roast a full dish of cubed potatos for an hour or until cooked and brown and then once cooked, lay the Bluenose skin UP on top of cooked and roasted potatos. Sprinkle with Thyme and garlic and sea salt and put in oven still on 200 for 15 minutes..........BOOOOM, best ever we guarantee!!!!!!! Serve with another tray that has been roasting of mushrooms, capsicum, tomatoes and courgette.....and maybe a cabbage coleslaw with a horseradish dressing......yum!!!!
-Mince up Paua
-Add celery, courgette, red onion, spring onion, quick blast in the food processor, same quantity in total as paua minced
-Mix in free range eggs, 1-2 for every paua depending on size
-Add couple of teaspoons of minced ginger
-Chop a couple of slices of bacon and mix in
-Add FogDog panko breadcrumb crumb and mix
-Scoop a handful and form a pattie and coat in Chilli Kelp Macadamia Sprinkle
Cook in Macadamia oil
Take some nice fat fresh Coromandel scallops
Coat in lemon macadamia sprinkle and quickly pan fry in macadamia oil
Coat whitebait in mix of flour and sea salt and fry in butter, very quickly. - EPIC!!
Inspired by a day out with Kezza, we nabbed kings, scallops and crays,- a few fresh ones on the way home which is how I like them best, a la naturale, SWEET as - a few were destined for dinner, don't mind a bit of gamey flavour added with them when cooked up and Kezza had left a wild pork salami smoked up in his Bradley (his yellowfin salami on the boat was thesuperb!) so a couple of slices of that got diced up with the shucked scallops, ingredients looked something like this
Fryed up the salami, parsley, capsicum, cherry toms, then last minute added scallies, served on some lettuce - washed down with some mt gay rum.
I rate Puka as probably the nicest fish for the table, just wicked and simply rolling in some good sea salt and flour then frying usually does the trick.
However after a few days eating it the tastebuds don't mind a bit of variety so came up with the following, great for cooking a bit thick slab of puka:
-Cut a big deep slab of puka - skin on
-Roll in good quality flaky sea salt (not table salt)
-Roll in sweet chilli sauce (brings out the fishy flavour and browns it nicely too)
-Roll in breadcrumbs or panko crumb
-Fry and brown in hot pan
At this stage the puka will not be cooked right through so to finish off:
-Cover the top of the puka fillet with a slice of tasty cheese
-Pour some wine into the bottom of the pan
-Cover the lid of the pan and simmer for five minutes
The cheese melts over the breadcrumbed fillet and the wine finishes it off just nice...
Serve and enjoy with a nice Vino...
Went for the first cray dive in a while and looking for something different to do with it. Also had a wee bit of kingi left, a few Monteith's to scheme something up and came up with this....
Stir Fry Macadamia Crayfish on Thai Kingfish Cakes
Fish cakes:
-Diced kingi
-2 teaspoons of red curry paste
-3 eggs
-2 tablespoons cornflour
-2 x tablespoons lemon macadamia crumb
-grated carrot x1
-tablespoon brown sugar
Cook spoonfuls of mixture in hot pan with macadamia oil, brown each side and leave mosit in middle, keep warm in hot oven
Crayfish:
Blanch crayfish in boiling water for a minute so that the meat comes away from shell
-Take meat out of tail, removing gut line
-Chop into bite sixed pieces,
-Push moist cray meat into lemon macadamia crumb so the mixture coats the crayfish
Hot pan, with macadamia oil, add minced garlic, place crayfish, add basil paste and chilli sauce. Stiry fry for 1 minute.
Place fish cakes on bed of lettuce, placed crayfish in middle on top with diced capsicum and cucumber
Cut up marlin fillet into 1 inch cubes, then put in a marinade of:
-squeezed orange juice
-lemon juice
-soy sauce
-pineapple juice
-and then added brown sugar til the marinate thickens around the marlin
Made up a sauce to go on the kebabs later on:
-Can of mangoes
-Can of tangerines
-Can of pineapple
-Fresh basil
-Fresh mint
-Chopped onion
All pureed
Make the kebabs from capsicum, onion, mushroom, the marinated marlin cubes, pineapple, all threaded on bamboo skewers
As cooking on the BBQ, baste with half of the sauce while cooking, then the remainder spooned over the kebabs when they are served on rice
- The business!!
This tatsy dish was used to devour the last of the mahimahi from our huge day on the mahimahi in April 2008
1. Sautee onion with red curry paste and green curry paste
2. Add coconut milk, one can and sprinkle of macadamia dukkah
3. Add sliced celery, two stalks
4. Add peach juice and four slices of peach from can
5. Simmer for 15 mins
6. Add 1/4 of a mahimahi fillet, finely sliced
7. Sprinkle with finely sliced red caspsicum and serve on rice
Love celery with seafood, one of my fav ingreidents. decided to try and use some to crumb some snapper with.
Mixed stalk of chopped celery with chilli, egg, garlic
Yum.
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