Sensational seafood

Rib fillet steak with creamy garlic prawns

The perfect combination of steak and seafood featuring a silky smooth sauce and plump, delicious prawns
Serves 4
Ingredients

• 4 rib fillet steaks
• Olive oil
• Salt and pepper
• 50gm butter
• 4 - 6 garlic cloves, very finely chopped, or 4 tsp minced garlic
• 1kg green king prawns, peeled and deveined, leaving tails intact
• 300ml thickened cream
• Parsley to garnish, roughly chopped

Method

1. Rub steaks with olive oil then season with salt and pepper.  Cook to your liking, cover with foil and set aside while you prepare the sauce.
2. Melt butter in a pan over low to medium heat.  Add garlic and fry gently until softened then stir in cream. Increase heat and simmer the sauce until it thickens and reduces.
3. Stir prawns into sauce.  Allow to simmer for around 5 minutes, turning occasionally, until prawns have changed colour and are just cooked through.  Season to taste.
4. Transfer steaks onto individual serving plates.  Top with prawns, sauce and chopped parsley.

Notes

• Use white pepper to season.  It tastes the same, however, the creamy sauce looks nicer without black spots
• Infused olive oils add extra flavour when rubbed into your steak.  Garlic, truffle or chilli infused oils are amazing
• Serve with baby potatoes

Mexican spiced fish burritos with coleslaw

You will love this feisty fish dish which is simple to make and ready in a flash.  Trust me, you are going to love it
Preparation + cooking:  30 minutes
Serves 4
Ingredients

• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp lime juice, plus extra to serve
• 500gm white fish fillets such as blue grenadier or pink ling (I used Snapper)
• 30gm packet taco seasoning
• 2 tbsp olive oil
• 8 tortillas, or taco shells
• 1 packet shop bought coleslaw
• 1 can corn kernels, drained
• ​Coriander, to serve
• Red and green chopped chillies, optional

​Method

1. Whisk together the mayonnaise, sour cream and lime juice in a small bowl and set aside until ready to serve.
2. Toss the fish in the taco seasoning to coat (tossing in a plastic bag works famously).
3. Heat the oil in a large frying pan over medium-high heat.  Cook the fish for 3 to 4 minutes on each side or until cooked through.
4. Meanwhile, heat the tortillas or taco shells according to packet directions.  Serve the tortillas (or tacos) topped with fish fillet, coleslaw and corn.  Spoon over the dressing then drizzle with lime juice and sprinkle with coriander.  Throw on some chillies, optional.

Hints

• Keep your meal economical by using cheaper fish fillets (such as basa or nile perch)
• Fire up your palate by using hot taco seasoning and extra chillies
• Create your own coleslaw with a selection of your favourite vegetables
• Throw everything on to the table and let everyone make their own creations

Recipe credit
​Taste.com

Pasta with chilli prawns and garlic

Delicious, quick and easy to make
Serves 4
Ingredients

• 2 tbsp olive oil
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 16 king prawns, peeled and deveined
• ½ cup cream
• Pasta, sufficient for 4
• Salt and pepper
• Fresh chopped basil, to garnish

Method

1. Heat oil in a large frying pan over medium-low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes (depending on the size of the prawns) until golden and cooked through.  Stir through cream.
3. Meanwhile, cook the pasta according to packet directions.  Drain pasta then add to the frying pan with the chilli prawns.  Toss gently to coat the pasta.  Season to taste with salt and pepper.
4. Spoon pasta into individual serving bowls.  Top with prawns and chopped basil.

Note
The quantities above are just a guide.  Add more garlic and chilli, according to your taste
I used home made fettucine, however, this works very nicely with other pasta varieties.

Pan fried salmon with dill butter

Simple and sensational
Ingredients

• Salmon fillets, skin on
• Olive oil
• Sea salt and ground black pepper

Dill butter

• 50gm butter
• 2 tbsp chopped dill

Method

1. Rub salmon with olive oil then season with salt and pepper.  Heat a little olive oil in pan over high heat.  Place salmon in pan, skin side down.  Leave to cook in oil on high heat for about 4 minutes until skin is golden and crispy.  Flip salmon and cook for a further 2 to 3 minutes, or until cooked to your liking.  Remove from pan and set aside to rest for 5 minutes.
2. Prepare dill butter by melting butter in the same pan as the salmon was fried in.  Stir in dill.
3. Drizzle the dill butter over the salmon and serve as desired.

Serving suggestion
Serve your salmon on a bed of mashed potato with a selection of your favourite vegetables

BBQ whole snapper with lime and chilli

This is a delicious and easy to prepare dish
​I used a fresh Snapper purchased from our local fish van and some home grown chillies
Thanks to Taste.com for the recipe BBQ whole Snapper with lime and chilli

Chinese fried prawn balls

These delectable, succulent little morsels are perfect to serve with a round of drinks
Serves 10
Preparation + cooking:  45 minutes
Ingredients

• 1.25kg green prawns, peeled, deveined and finely chopped
• 225gm can water chestnuts, drained and finely chopped
• 3 tsp grated ginger
• 3 egg whites
• 2 tsp salt
• 1 tbsp cornflour, plus extra for rolling
• 3 tsp Chinese rice wine (shao hsing) or dry sherry
• Oil for deep frying

Dipping sauce

• 1 tbsp light soy sauce
• 1 tbsp Chinese rice wine (shao hsing) or dry sherry
• ½​ tsp salt
• 1 spring onion, finely sliced, reserving a few for garnish)

Method

1. Mix prawns, chestnuts, ginger, egg whites, salt, cornflour and rice wine in a bowl. Beat for 5 minutes or until mixture starts to thicken. Add more cornflour if mixture is too thin.
2. Place extra cornflour on a plate. Roll teaspoons of mixture into balls with wet hands.  Roll in extra cornflour and set aside. 
3. Heat oil in a large wok or deep fryer and fry prawn balls in batches for about 3 minutes until golden and crisp.  Remove prawn balls from pan with a slotted spoon and drain on paper towel.
4. Make dipping sauce by combining soy sauce, rice wine, salt and most of the spring onions.
5. Arrange prawn balls on a platter and scatter with the reserved spring onions.  Serve with dipping sauce.

Note
Cooking in batches ensures the temperature of the oil stays high.  The prawn balls will have a more even, golden crispness when cooked in batches, rather than crowding the pan
Recipe credit
Thank you to the gorgeous Margaret Fulton, may she rest in peace
Thanks also to Woolworths Fresh Magazine

Asian style BBQ prawn skewers

These prawns are absolutely delicious.  Please remember:

• you need time in advance to marinate the prawns (minimum of 2 hours, however, overnight is great)
• soak wooden skewers in cold water for at least an hour so they don't burn during cooking

​Ingredients

• 1 packet wooden skewers
• 1kg green prawns, peeled and deveined but leaving tails intact
• 3 tbsp sweet chilli sauce
• Juice of 2 limes, plus extra to serve
• 1 tbsp fish sauce
• ½ bunch coriander, roughly chopped, plus extra for serving
• 1 long red chilli, finely chopped (remove seeds for less heat)
• 2cm piece ginger, peeled and finely grated
• 1 clove garlic, finely chopped or 1 tsp minced garlic
• 1 tsp sugar

Method

1. Soak wooden skewers in cold water for about an hour before cooking so they don't burn.
2. Combine all ingredients in a large bowl and stir to coat the prawns evenly.  Cover with cling wrap and refrigerate for at least 2 hours to marinate.
3. Skewer 3 or 4 prawns, depending on size, onto wooden skewers.  Reserve marinade for basting.
4. Preheat BBQ or frying pan to hot.  Cook the skewers for 3 to 4 minutes, turning every 30 seconds and basting with the reserved marinade, until golden and cooked through.
5.  Arrange on a serving plate, drizzle with lime juice and sprinkle with coriander.

Recipe credit
Jamie Oliver

Oysters with Thai dressing

Serves 24
Preparation time:  15 minutes
Ingredients

• 1 tbsp lime juice
• 2 tbsp sweet chilli sauce
• 2 tsp fish sauce
• 1 tsp sesame oil
• 1 tbsp very finely chopped coriander leaves
• 24 oysters in half shell
• 2 cups rock salt or crushed ice, to serve

Method

1. Combine lime juice, sweet chilli sauce, fish sauce, sesame oil and coriander in a small bowl.
2. Place oysters on a bed of rock salt or crushed ice.
3. Spoon a little dressing over each oyster.  Serve as desired.

Squid ink linguine with pan fried prawns and sea scallops

Serves 4
A luxurious dish which is simple to make.  I bought the handmade squid ink pasta from my local food markets
Ingredients

• Squid ink linguine pasta
• 2 tbsp olive oil, plus extra for stirring through
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped
• 12 king prawns, peeled and deveined
• 12 sea scallops
• Salt and pepper
• Flat leaf parsley to garnish

Method

1. Heat oil in a large frying pan over medium low heat. Gently sauté the chilli and garlic until soft.
2. Increase heat to medium then add prawns.  Cook for about 5 minutes, depending on the size of the prawns.  Add scallops and fry for 1 to 2 minutes on each side until opaque on the inside and golden on the outside
3. Meanwhile, cook the linguine according to packet directions.
4. Drain pasta then add to the frying pan with the prawns and scallops.  Drizzle with olive oil then season with salt and pepper.
5. Spoon into individual serving bowls and sprinkle with chopped parsley.

Note
The quantities of chilli and garlic are a guide to creating a mild dish.  Please adjust to suit your taste.

Salt and pepper salmon

A delicious, versatile dish which I recently served as part of an Asian banquet
Ingredients

• 1 tbsp sea salt
• 1 tbsp cracked black peppercorns
• 1 tbsp oil
• 400gm salmon fillets, skin on

​Method

1. Combine salt and peppercorns in a small bowl.  Sprinkle over both sides of salmon, pressing to stick.
2. Heat oil in a pan over medium heat. Cook salmon, skin-side down for 3 to 4 minutes. Turn and cook for a further 2 to 3 minutes until golden and cooked to your liking.  Serve as desired.

Jamie Oliver's Asian sea bass with sticky rice and Asian greens

This is a beautiful combination of fish and Asian flavours
I used whole baby Barramundi instead of Sea Bass
​Many thanks to Jamie Oliver for this amazing recipe Jamie Oliver's Asian style sea bass with sticky rice and greens

Coconut chilli prawns

Ingredients

• ¼ cup plain flour
• 1 tsp chilli powder
• 8 green king prawns, peeled and deveined, tails intact
• 1 egg
• ½ cup shredded coconut
• ½ cup panko breadcrumbs
• Vegetable oil for shallow frying

Dipping sauce

• ½ cup sweet chilli sauce
• 1 tbsp finely chopped coriander
• 1 clove garlic, very finely sliced
• 1 spring onion, very finely sliced

Method

1. Place flour and chilli powder in a bowl.  Add the prawns to the bowl then toss to coat.
2. Whisk egg and 2 tbsp cold water together in a shallow bowl. Combine coconut and breadcrumbs in a separate bowl.
3. Dip prawns (one at a time) in egg mixture and then toss in the breadcrumb mixture. Set aside on a plate.
4. Heat oil in a large frying pan or wok. Cook prawns for 3 to 4 minutes on each side until golden and cooked through.
5. Make dipping sauce by combining all ingredients.​  Arrange the prawns and sauce in serving dishes.

Thai marinated prawns with coriander mayonnaise

Serves 6
Preparation + cooking time:  30 minutes plus 2 hours marinating time
Ingredients

• 2 garlic cloves, peeled
• 1 tsp grated ginger
• 1 - 2 red chillies
• 1 tbsp chopped lemongrass
• 1 tsp lime juice
• 1 tsp sugar
• ¼ cup peanut oil
• 1kg green prawns, peeled and deveined, leaving tails intact

Coriander mayonnaise

• Juice of 1 lime
• ¼ cup chopped coriander
• 1 cup whole egg mayonnaise

​Method

1. Prepare marinade by placing garlic, ginger, chilli, lemongrass, lime juice, sugar and peanut oil in a food processor.  Process until finely chopped.
2. Add prawns to bowl with prepared marinade. Cover and refrigerate for at least 2 hours, more if you have time.
3. Meanwhile, prepare coriander mayonnaise by combining lime juice, coriander and mayonnaise.  Refrigerate until ready to serve.
4. Fry or BBQ prawns over medium-high heat for about 5 minutes, turning until cooked through.
5. Serve on a platter with coriander mayonnaise.

Recipe credit
Woolworths Fresh Magazine

Pan fried salmon with mushroom risotto

Serves 4
Ingredients

• 1½ litres chicken or vegetable stock
• 80gm butter
• 350gm sliced mushrooms
• 2 cups arborio rice
• ½ cup white wine
• Salt and pepper
• 2 long salmon fillets, skin on
• 1 tbsp olive oil

To serve

• ¼ cup parmesan cheese, finely grated
• Flavour infused olive oil (garlic or truffle is perfect)
• Fresh herbs (parsley, chives etc) finely chopped​

​Method

1. Place stock in saucepan.  Bring to boil then reduce heat to low to keep warm.  Melt 60gm of the butter in large frying pan and gently fry mushrooms on a medium heat until soft.  Add rice and stir for 1 minute until well coated.  Stir in wine.  Reduce heat to a gentle simmer.  Add chicken stock one ladle at a time, stirring continuously until liquid is almost absorbed before adding the next ladle.  Continue stirring and cooking until stock is absorbed, rice is cooked and it is a thick consistency. Add remaining butter and season with salt and pepper to taste.  Cover with foil and keep warm.
2. Cut salmon in half lengthwise.  Rub salmon in olive oil and season with salt and pepper.  Heat olive oil in frying pan over high heat.  Place salmon in hot pan, skin side down.  It must sizzle to ensure that the skin is crispy.  Leave to cook in oil on high heat for about 4 minutes until skin is golden and crispy.  Flip salmon and cook for a further  2 to 3 minutes, or until cooked to your liking.
3. Place a serving of risotto on warm plates.  Top with salmon.  Sprinkle lightly with grated parmesan.  Drizzle with your choice of infused olive oil and garnish with chopped herbs.  Enjoy.

Curtis Stone's panfried salmon with baby broccoli and orange sauce

The combination of orange and salmon is sensational
Serve with roasted truss tomatoes and your favourite green vegetables
​Thanks to Curtis Stone for the recipe Curtis Stone's pan fried salmon with baby broccoli and orange sauce

Crumbed calamari

Looking for something tasty to have with a cold beer …
Ingredients

• 1 squid hood, skinned and cleaned
• 1 cup plain flour
• ½ tsp salt
• 2 eggs
• 1 cup breadcrumbs
• Salt and pepper
• ¼ cup fresh herbs, very finely chopped, plus extra to serve
• Oil for deep frying

​Method

1. Slice squid into thin slices (about ¾ cm wide). Place flour and salt in a plastic bag. Add the squid to the bag and shake to coat.
2. Beat eggs in a small bowl. Combine breadcrumbs, herbs and a little salt and pepper in another bowl.
3. Coat the squid in the egg mixture (a few at a time) then toss in breadcrumb mixture. Refrigerate for 10 minutes.
4. Meanwhile heat oil in a deep fryer and line a tray with paper towel.  Deep fry the squid in batches until just golden, being careful not to overcook or they will turn into rubber bands!
5. Place cooked calamari on paper towel to drain excess oil, sprinkle with salt.  Serve as desired.

Serving suggestion
Lovely served with lemon wedges, aioli and chopped fresh herbs
Note
Try using combinations of chilli, spices or grated parmesan in the breadcrumb mixture for different flavours

Sea scallops with Asian drizzle

Ingredients

• ⅓ cup fresh lime juice
• 5cm piece fresh ginger, peeled and sliced into thin strips
• 1 red chilli, finely chopped
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 12 sea scallops, roe removed
• Coriander leaves, to serve

​Method

1. Combine lime juice, ginger, chilli, sesame oil and brown sugar in a saucepan.  Stir over a medium-low heat until sugar is dissolved.  Reduce heat to low and allow to sit on heat for 2 to 3 minutes to allow flavours to infuse.  Strain and reserve liquid, keeping warm until ready to serve.
2. Heat a frying pan over a high heat. Fry scallops for 1 to 2 minutes each side or until opaque and golden on the outside.
3. Place scallops in washed shells or on a serving plate.  Drizzle the dressing over the scallops, add pan juices (if any).  Sprinkle with torn coriander leaves and serve.

Chunky basil and lemon crusted salmon

Photo coming soon

Simple to make and delightful to eat
Serves 4
Preparation + cooking:  30 minutes
Ingredients

• 1 container of chunky basil dip, store bought
• 1 lemon, zest and juice
• ¼ cup breadcrumbs
• 4 skinless salmon fillets

Method

1. Preheat oven to 180°C (160 fan forced).  Combine dip, lemon and breadcrumbs until it forms a sticky mixture.
2. Place the salmon fillets on a lined baking tray.  Spread a thick layer of basil mixture over each salmon fillet.
3. Bake the salmon in the oven for about 10 to 12 minutes or until cooked to your liking.
4. Transfer to a plate and serve with your choice of side dish.

Serving suggestion
Try serving the salmon with a rocket, cherry tomato and black olive salad​​

Seared salmon with lemon creme fraiche

Photo coming soon

Delicious and perfect for a light summer meal
Serves 8
Preparation + cooking:  20 minutes
Ingredients

• 1.2kg salmon fillets, pin-boned
• ¼ cup olive oil
• 8 sprigs thyme
• Sea salt and ground black pepper
• 1 cup creme fraiche or sour cream
• 3 tsp finely grated lemon rind
• ⅓ cup lemon juice
• 1 bunch watercress, trimmed
• 160gm salmon roe, optional

Method

1. Cut salmon crossways into 8 thin pieces.  Place in a large bowl with the oil and thyme.  Season with salt and pepper.  Toss the salmon until it is well coated.  Refrigerate for 30 minutes.
2. Combine the creme fraiche, lemon rind and 1½ tbsp of the lemon juice in a small bowl.
3. Heat a large nonstick frying pan over a high heat.  Add remaining lemon juice to salmon then toss to combine.  Drain salmon from marinade,  add to pan then cook over a high heat for about 2 minutes on each side or until cooked to your liking.
4. To serve, spread the creme fraiche mixture on plates, top with a slice of salmon, garnish with watercress and salmon roe, if using.

Notes

• Sour cream is a nice alternative to creme fraiche
• Salmon is best served a little rare in the centre
• If you choose not to use the salmon roe, sprinkle the salmon with some chopped chives or dill
  

Pistachio crusted salmon

Photo coming soon

Serves 8
Preparation + cooking:  30 minutes
Ingredients

• 170gm pistachios, finely chopped
• ½ bunch dill, finely chopped
• Finely grated zest of 1 lemon
• 8 small salmon fillets
• Canola spray

​Method

1. Preheat oven to 190°C (170 fan forced).  Line a large baking tray with baking paper.
2. Combine pistachios, dill and lemon zest in a bowl.  Press top side of each salmon fillet into the pistachio mixture to coat evenly.  Sprinkle any leftover mixture on fillets.  Press down gently then spray with oil.
3. Bake salmon for 5 minutes.  Remove from oven and cover loosely with foil.  Cook for a further 5 minutes.  Uncover and allow to stand for 5 minutes before serving.

Serving suggestion
Delicious served with potato galettes and steamed snow peas​

Oysters Kilpatrick

Photo coming soon

Ingredients

• 12 natural oysters in the shell
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato sauce
• 2 bacon rashers, rind removed and finely diced​
• Lemon and lime wedges, to serve

​Method

1. Place oysters on a baking tray.
2. Combine Worcestershire and tomato sauces then drizzle over the oysters.  Top with diced bacon.  Place under a hot grill for 8 to 10 minutes until bacon is golden and crispy.
3. Serve hot with lemon and lime wedges.

Hint
Line the baking tray and serving plate with coarse sea salt to keep the oysters steady

Chermoula marinated king prawns

Photo coming soon

Serves 4
Preparation + cooking time:  30 minutes
Ingredients

• ½ bunch mint leaves, finely chopped
• ½ bunch flat leaf parsley leaves, finely chopped
• ½ bunch coriander leaves, finely chopped
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• ½ lemon, zest finely grated
• 1½ tsp ground cumin
• ¼ tsp ground black pepper
• 1kg green king prawns, peeled and deveined, leaving tails intact
• 1 tbsp vegetable oil
• Salt

Method

1. Combine all ingredients, except for the prawns, oil and salt.  Mix well.  Place into a snapback bag with the prawns.  Seal tightly and gently massage to coat the prawns evenly.  Refrigerate for 15 minutes.
2. Remove the bag from the fridge and heat frying pan or BBQ hotplate to high.  Drizzle the oil into the frying or hotplate and, once smoking, add the prawns.  Turn after a couple of minutes and cook for a further minute.  Depending on the size of the prawns, they should take 2 to 3 minutes to cook through.
3. Remove while very slightly underdone as they will keep cooking for a few moments after removing from heat.  Season with salt and some extra ground black pepper.  Serve as desired.

Notes
Do not overcrowd the pan otherwise the prawns will stew and become tough
Recipe credit
"The Heart of the Home", Julie Goodwin

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