Fish and Seafood
Salmon Patties with Salsa & Salad
Product – Lemon Pepper Seafood Coating Mix
Patties – 2 large potatoes, peeled & chopped, 415g can red salmon, drained & flaked, 1 egg, 1/2 pack Gourmet Morsels Lemon Pepper Seafood Coating Mix
Salsa – 1 medium zucchini, tomato & red onion, all finely chopped. 1/4 cup Olive Oil
Boil Potatoes until tender, drain & mash. Cool for 10 minutes. Combine Potatoes, Salmon, Gourmet Morsels Lemon Pepper Seafood Mix and shape into 8 patties. Heat Oil in Frypan and cook until browned on both sides.
Salsa – Combine al ingredients in a small bowl and mix well. For an extra bite, add fresh chilli!
Place a salad in the centre of a plate, top with the salmon patty and top the patty with the salsa.
Lemon Pepper Fish Fillets (Natural Yoghurt)
Product – Lemon Pepper Seafood Coating Mix
Any type of White Fish ( prefer Gummy Flake), Natural Yoghurt, pack of Gourmet Morsels Lemon Pepper Seafood Coating Mix
Rub fish fillets with natural Yoghurt and coat the fish with the Lemon Pepper Seafood Coating Mix. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Cajun Prawn Skewers
Product – Cajun Blend or Rivermint Dukkah
500 grams green peeled prawns (fresh or frozen variety), pack of Gourmet Morsels Cajun Coating Mix or for something different try Gourmet Morsels Rivermint Dukkah.
This recipe can be grilled, BBQ or Oven baked.
Soak bamboo skewers in water for 15 minutes to prevent burning. Thread prawns onto skewers & coat in Gourmet Morsels Cajun Chicken Coating Mix or Gourmet Morsels Rivermint Dukkah.
Grill until cooked through, approx 5 minutes each side.
Product – Harissa Blend
12 large prawns
1 Tbsp Harissa
2 chorizo sausages, about 6oz each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo
All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.
Peel and devein the prawns, leaving the small tail ends still attached. Rub over the Harissa evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.
Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
Sea Pearch with Macadamia Crust
Product – Macadamia & Lemon Myrtle Dukkah
You may substitute Sea Pearch with any type of White Fish, Natural Yoghurt, pack of Gourmet Morsels Macadamia & Lemon Myrtle Dukkah
Rub fish fillets with natural Yoghurt and crust the fish with the Dukkah Blend. Gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Tasmainian Pepper Balmain Bug
Product – Tasmanian Spicy Bush Dukkah
The Balmain bug can be substituted with Lobster tails or Large Prawns (cut in half)
This dish is very easy to prepare, simply cut your Bug in half and sprinkle with Dukkah. Serve with seasonal vegetables or a tossed salad. For something different, mix some Dukkah with mayonaisse to serve as a dipping sauce.
Tuna Steak with Wattleseed Dukkah
Product – Roasted Wattleseed Dukkah
Crust your Tuna Steak with Coffee Wattle Dukkah and gently fry in olive Oil in non stick frypan or alternatively, bake in a pre heated Hot Oven for 15 minutes. Serve with Salad or seasonal vegetables.
Salt & Pepper Squid
Product – Salt & Pepper Squid
Cut your squid tubes into peices and coat with Gourmet Morsels Salt & Pepper Squid. Shallow fry in hot oil for a couple of munites only. Serve with Chips, wedges or a garden salad.
Filleting a Fish
A good peice of fish should have firm flesh that is springy to touch, have no bruises and have a fresh sea smell.
Step One – Your fish monger will descale and gutt the fish. Take your knife and slice horizontally along the spine of the fish.
Step Two – Slice the fillet, following the spine, keeping the knife close to the bone
Step Three – Place the fillet, skin side down. Starting at the tail end, run the knife between the skin and flesh, seprating the fillet from the flesh. Run your fingers along the flesh to remove any bones that you may have missed earlier.
Method 1 – Steaming – to steam use a bamboo steamer over a wok of boiling water. Prepare the fish by filleting and then cut into serving sizes. Sprinkle with any spice blend and place in a single row on the bamboo basket. Steam until cooked through.
Method 2 – Ovenbake – Prepare fish by filleting, place foil on a baking tray and spray with some olive oil. Place the fish on the foil. Squeeze lemon juice over the fish and sprinkle with spices. Bake fish in a moderate oven until cooked through.
Method 3 – Frying – Prepare fish by filleting. Cut the fish fillet to portion size. In three bowls prepare, one bowl with flour, one bowl with beaten eggs and last bowl with breadcumbs/spices. Take fish portion and coat in flour, then coat in egg wash and then final coat with breadcrumb/spice mixture. Press down firlmy and refrigerate fish portion for 30 minutes. Fry in oil until golden brown, allowing around 3 minutes on each side.
Method 4 – Grilling – Prepare the fish by filleting. Spice the fish on both sides with any spice combination, grill on a preheated grill plate or pan for about three minutes in each side. Serve with wedges of lemon or lime for taste.
Cirtrus Fusion Fish Parcels
Product – Citrus Fushion Blend
4 filleted fish pieces, 1 tablespoon citrus fusion blend, orange juice, shredded spring onions, foil for wrapping.
Rub the fish with the spice blend on both sides. Wrap the four peices of fish in individual foil parcels. Before sealing the top of the parcel, spoon in some orange juice and shredded spring onions. Close the top. In a preheated hot oven, place the parcels on a baking tray and bake in a hot oven for 7 minutes. Serve with a garden salad or steamed vegetables.
Thai Red Fish Curry
Product – Thai Red Curry Blend
Chunks of grilled white fish, one tablespoon of thai red curry blend, 150g snow peas, 100g bamboo shoots, one onion diced, red capsicum and green capsicum sliced, one can coconut cream
In a preheated wok, saute the onions, add the vegetables, spice and coconut cream and bring to boil. Reduce heat to simmer, add the fish peices and simmer for 5 minutes. Serve with steamed rice.