Fish Recipes

Fish Recipes

Choose your fish during the season and pay less

 

Spawning season is when fish are at their highest volume and most accessible.
 
As fish prices are dictated by availability this is the best time to buy individual species for the exception of farmed Salmon. Follow the seasons and buy at the right time and save up to 50% just because of the time of year.   

 


 

Crumbed Gurnard with Parmesan

Gurnard spawning time: Spring and summer

  • 2 fillets per person 
  • Bread crumbs
  • 1 tbsp of finely grated parmesan
  • 1 lemon halved 
  • 1 pinch of salt and lemon pepper, to taste
  • 2 eggs
  • Oil to cover pan
  • Tartare dipping sauce 

Method:

Slice fillets on an angle into thin portion size pieces to reduce thickness

Put egg and bread crumbs into separate bowls.

Mix bread crumbs, parmesan, salt and Lemon pepper 

Dip the fish into the egg and then the bread crumb mix 

Put oil into pan making sure it just covers the bottom, heat pan and place fish into a medium hot pan, cook until bread crumbs are golden

Serve with tartare sauce on side with pasta or vegetables and salad


 

Coconut Crusted Sole

This serve is per person

  • 1-2 Sole fillets per person (Split into 2 pieces)
  • Bread crumbs (3/4 cup)
  • Desecrated coconut (long strand) 1/2 cup
  • 2 eggs
  • Garlic salt 
  • ½ tlb Mixed herbs 
  • Oil to cover pan

 

Method:

Take the skinned Sole fillet and pull in half

Mix bread crumbs, coconut, garlic salt and mixed herbs together. 

Coat fillets with egg, then roll in coating mix.

Put enough oil into pan making sure it just covers the bottom, cook fish until crumb mix goes golden.

Cook roe separate to personal preference

Serve with pom poms or preferred sides.

For a stronger coconut taste, increase the ratio of coconut; however a thicker fillet such as Monk fish would be suggested for this instead of sole as the coconut can over take the flavour of the fish.


 

 

 

Beer Battered Rig

 

  • 3 - 4 Pieces of Rig per person sliced
  • 1 1/2 cups self-raising flour
  • 1 egg, lightly beaten
  • 375ml of beer
  • Plain flour for coating
  • Parmesan
  • Lemon pepper 
  • Oil for frying (usea  pot of no deep pan is available)

 

Method:

In a bowl, add the self-raising flour and beaten egg. Add beer slowly and whisk in.

Place into fridge for 1/2 an hour to rest.

Heat oil.

Cut pieces of fish to serving sizes. Roll in flour and shake off excess.

Remove batter from fridge and give a light whisk to ensure it's all mixed. Using a fork, dip the fish pieces into the batter and let the excess batter drain off.

Lay the fish gently into the hot oil. Cook until golden brown.

Drain on kitchen towel and serve with choice of sides, lemon and tartare sauce.


Garlic Snapper in Panko & Bacon Herb Crumbs

Snapper spawning time: more abundant from October to April
 
This serve is per person
  • 2 fillets per person
  • Panko crumbs
  • 1 lemon halved
  • Garlic salt
  • lemon pepper
  • Oil to cover pan
  • Tar tare sauce (coat fish)
  • 1 Tlb of margarine
  • 1 cove of fresh garlic
  • Bacon cooked, blended and dried
  • ½ tlb Mixed herbs

 

Method:

Take the thick part of a smallish snapper fillet and cut on an angle into portion sizes. Cut a slit in each portion but do not butter fly.

Crush garlic and mix with margarine.

Smear inside each piece of snapper with garlic butter.

Mix Panko crumbs, garlic salt, lemon pepper, mixed herbs and bacon together.

Rub the fish with tar tare sauce until coated, and then roll in Panko mix.

Put oil into pan making sure it just covers the bottom, cook fish until crumbs are past golden.

Squeeze lemon juice over fish, this brings out the garlic, sprinkle with salt and serve with salad.


 

Groper Kebabs and Seasoned Coconut Cream

This serve is per person (4 kebabs)
  • Groper cubed, 4 pieces per kebab (approximately half a smallish size fillet)
  • ½ Carrot sliced
  • ½ Pepper (any colour) cut into squares
  • Pineapple pieces
  • Small tomatoes cut in half
  • 2 table spoons of oil if using a pan otherwise spay kebabs with oil.

Take the thick part of a smallish groper fillet and cut into approximately 1 inch strips, then cube.

Slices carrots, tomatoes and pepper into portion sizes for skewer

Feed raw ingredientd onto a skewer starting with the fish, approximately 4 pieces of each ingredient, cook in a non stick fry pan, barbeque or oven, don’t over cookn fish

 

Sauce

  • ½ a cup Coconut cream
  • 1 Lime 
  • ½ - ¾ of a small Shallot
  • 1/3 of a Red chilli, depending on how hot 
  • 2 teaspoons of Honey mustard whole grain
  • 12 pieces of Sea salt uncrushed
  • 1 teaspoon of oil

Finely chop the shallots and Chilli, add to fry pan with oil, once heat comes on add honey mustard and mix together, take off heat once shallots soften

In a blender add mixer from fry pan, pour in cocoanut cream and squeeze in lime and add salt, blend together. This can be served cold or hot. 

Plate kebabs over a bed of rice, spoon  sauce up the length of the kebab and enjoy.


John Dory and Bacon

John Dory spawning time: Spring 

  • 1 fillet per person
  • 2 piece of bacon
  • 1 lemon halved
  • 1 pinch of salt, to taste
  • 2 Tlb oil
  • Risotto mix

Method:

Dice bacon (reasonably fatty) and cook in oil

Once bacon flavours are released into oil, place fish in pan with bacon

Cook on medium to high until fish browns then flip.

Allow bacon pieces to stick to fish

Cook Risotto to instructions, once cooked, take any leftover bacon from pan, dry in paper towel, then add to risotto and serve on top, season and use preferred dressing e.g. tar tare sauce, lemon etc.


Garlic and Lemon Tarakihi

Snapper spawning time: more abundant from October to April

This serve is per person

  • 1 medium to large fillet per person
  • 1 Large lemon or 2 small
  • Sea salt (not ground)
  • lemon pepper
  • Tar tare sauce
  • 1 Tlb of margarine
  • 2 cloves of fresh garlic (crushed)

 

Method:

Cut each fillet on an angle into 4-5 portion sizes. Cut a slit in each portion but do not butter fly.

Crush garlic and mix with margarine, smear inside each piece of Tarakihi with garlic butter.

Place fish in parcels on tin foil (per serve)

Grate lemon rind and squeeze juice over fish.

Sprinkle over lemon pepper and sea salt, uncrushed

Wrap and place in oven on 205 degrees for 15-20 minutes


Crumbed Blue Cod

  • 6 Blue Cod Fillets 
  • 1 tsp Lemon Pepper 
  • 2 Cup Breadcrumbs 
  • 2 Eggs 
  • Cooking Oil to cover base of pan 

 

Method:
Prepare the fillets and cut to appropriate size.

Beat egg in a separate bowl

Mix the Lemon Pepper and Breadcrumbs together.

Wet the whole fillet with the egg and then completely cover the fillet with breadcrumb mix.

Place the crumbed fillets in the oil and fry until golden brown.

Serve with a side of fries for the good old Kiwi classic or a fresh garden salad.


 

Morrocan Style Salmon
  • 1 Fillet 
  • Pinch of Sea Salt
  • Gregg’s Moroccan – style rub or personal favourites 
  • Cooking Oil 

 

Method:

Cut you fillet into portion size segments leaving skin on, make sure the fillets have been pin boned 

Season with sea salt, Gregg’s moroccan – style rub or any personal favourites

Drizzle pan with oil, cook until skin is crispy then quickly cook other side

Serve on a bed of vegetables (broccoli, asparagus, peppers) and rice


 

Baked Potato Skins with Salmon (Fresh or Smoked)

  • 125g Salmon (Fresh or Smoked)
  • 8 Small-medium Potatoes
  • 2 tbsp Exta Virgin Olive Oil
  • Salt to taste
  • Pepper to taste
  • 1 tbsp of Margarine or Butter
  • 1 tbsp of Lemon Juice
  • 2/3 of plain low-fat yoghurt or cream cheese
  • 1 tbsp Capers drained and chopped
  • 2 tbsp Fresh Dill chopped
  • Fresh Dill to garnish
  • Pre heat oven to 200

 

Method:

Place whole potatoes on a rack in the oven and bake until soft or in a microwave 

Cut into halves and scoop out the flesh leaving a layer of potato close to the skin about 1cm ( use the scooped out potato for fish cakes, fish pie or potato mash)

Cut each piece in half again and place on an oven tray, flesh side up. Mix margarine or butter and remaining oil, coat potato and sprinkle over salt and bake until golden.

Cut salmon into thin strips and marinade with lemon juice

Mix yoghurt or cream cheese, capers, and chopped dill in a bowl and add in the salmon. 

Allow potato skins to cool, top each potato with salmon mixture and garnish with a sprig of fresh dill


 

Hoki Fish Cakes

  • 500g Hoki Fillets 
  • 1 Onion finely chopped 
  • ½ cup Tasty Cheese grated 
  • 2 Eggs 
  • Salt to taste 
  • Lemon Pepper to taste 
  • 1 cup cooked mashed potato 
  • ½ cup dried breadcrumbs 
  • Oil 

 

Method:

Bake, steam, poach or microwave fish until cooked, flake. 

Combine fish, onion, eggs, cheese & seasonings. 

Shape into cakes & coat with breadcrumbs. 

Bake in a lightly oiled dish at 200ºC for 25 minutes or shallow fry for 3-4 minutes each side. 

Drain on absorbent paper.


 

Grilled Flounder

Dry the flounder. 

Lightly brush butter or olive oil mixed with salt and pepper over both sides of the fish.

Place under a hot grill for three to four minutes then turn and grill the other side. 

Test with a knife in the thickest part to check the flesh near the backbone is properly cooked. 

If it is white it is done.

Season with lemon, favourite dressing and chives 


 

Marinated Groper Kebabs

  • 500g Groper fillets 
  • 2 tbsp oil 
  • ¼ cup lemon juice 
  • ¼ tsp salt 
  • 1/8 tsp pepper 
  • 2 tsp finely chopped fresh rosemary or oregano 
  • Selection of vegetables like mushrooms, tomatoes, peppers and cut into 2cm pieces. 
  • 8 x 20cm skewers (Soak wooden skewers in water before cooking to avoid burning)

 

Method:

Place oil, lemon juice, salt, pepper & rosemary or oregano into a jar and shake well. 

Place cubed fish & vegetables in a large bowl, Pour marinade over. 

Mix thoroughly & chill for 30 minutes. 

Drain off & reserve marinade, thread fish & vegetables onto the skewers. 

Grill or BBQ 3-5 minutes each side, basting with marinade. 

Serve on rice. 


 

Lemon and Spinach Risotto with Tarakihi Fillets

  • 4 white fish fillets
  • 1 packet of rice risotto
  • Milk, enough to cover fillets 
  • 1/2 tbsp Chicken stock 
  • 2 cloves garlic, finely diced 
  • 1 piece of bacon cooked and finely cut
  • Zest and juice of two lemons 
  • 2 cups baby spinach leaves
  • 60g parmesan cheese, finely grated (optional) 
  • Lemon wedges, to serve

 

Method:

Cook risotto as directed, mix in parmesan and spinach leaves.

Place fillets in a shallow microwavable dish. 

Mix milk, chicken stock, garlic and lemon zest together and pour mixture over fillets just to cover

Place in microwave, cover and cook for 3 - 5 minutes or until liquid starts to simmer. (Times will vary on fillet size, cook longer if required)  

Remove and top with bacon and season to taste with sea salt and cracked pepper 

Serve fish on the risotto with lemon wedges.


 

Panko and Bacon Orange Roughy
 
 
  • 1 cup panko crumbs ( or breadcrumbs )
  • 2 pieces of bacon 
  • 2 Tbsp chopped parsley 
  • grated rind 1/2 lemon
  • extra virgin oil 
  • 4 x Orange Roughy fillets or 1 piece per serve
  • 1/2 cup Heinz Seriously Good Original Mayonnaise 

 

Method

Pan fry bacon, remove and leave any juices in pan, allow bacon to cool and finely cut.

Mix panko crumbs, bacon, chopped parsley and grated lemon rind together.

Cut fillets in half and spread each piece with Heinz Seriously Good Original Mayonnaise and mix or sprinkle  over crumb mixture.

Add additional oil to pan, make sure bottom of pan is covered and blend bacon juices, cook each side until coating is crisp and golden.

Serve with a salad or seasonal vegetables.