RECIPES

FISH AND KALE IN TAHINI SAUCE WITH CRISPY SHALLOTS

Yield: 6 servings

Ingredients:

• canola oil for frying
• 3 shallots
• 3 tbsp olive oil
• 1kg white fish, about 6 pieces
• 3/4 cup tahini
• 1/2 cup lemon juice
• 3 cloves garlic
• 1/2 cup warm water
• 1 bunch kale stems discarded, leaves coarsely chopped
• toasted pine nuts optional

Buy online and receive at home: Swordfish

Recipe via www.foodess.com

PRAWN AND COCONUT MILK RAMEN

Yield: 4 servings

Ingredients:

• 1 fresh chilli, deseeded and chopped
• 1 Tbs ginger, peeled and chopped
• 2 garlic cloves, peeled
• ½ red capsicum
• 1 cup fresh coriande
• 2 lemongrass stalks, bruised and sliced
• 1 tsp crushed dried coriander seeds
• ¼ tsp turmeric
• 2 Tbs soy sauce
• 2 Tbs sweet chilli sauce
• 1 Tbs sesame oil

Buy online and receive at home: Mooloolaba Prawns

Recipe via www.cuisinovia.com

MUSSELS SERVED 5 WAYS

Yield: 6 servings

Ingredients:

• 30 Mussels on the half shell

• 3 tbsp marinara sauce
  
• 1 tbsp Romano cheese grated
• 3 tbsp mozzarella cheese shredded

Buy online and receive at home: Mussels

Recipe via www.askchefdennis.com

BACON WRAPPED SCALLOPS

Yield: 4 servings

Ingredients:

1. Preheat oven to 220°C. 
2. Line a baking sheet with parchment paper. Set aside.
3. Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with toothpick (see recipe note #1). Repeat with remaining scallops.
4. Drizzle olive oil over each scallop and season with pepper and kosher salt.
5. Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.
6. Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.

Notes:

1. If you like your bacon more crisply cooked, you can partially cook it for 3-5 minutes before wrapping the scallops.
2. 4 scallops makes a hearty main course. If you have light eaters, consider 3 scallops per person.

Buy online and receive at home: Scallops

Recipe via www.pinchandswirl.com

CARAMELISED TERIYAKI SALMON WITH SESAME TOASTED BUCKWHEAT

Yield: 4 servings

Ingredients:

• 1/2 cup sake
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1 tablespoon fresh ginger
• 1 tablespoon peanut or sesame oil
• 700g skin on salmon cut into filets
• 2-3 teaspoons sugar
• steamed edamame for serving

Sesame toasted buckwheat

1. Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.

SALMON

1. In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat.
2. Add the oil. Sprinkle the top of the fish with with the sugar.
3. Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelised slightly. Carefully remove the salmon from the pan.
4. Wipe the skillet clean of any grease and add the teriyaki sauce.
5. Bring the sauce to a boil and cook for 3-5 minutes or until the sauce has reduced by a 1/3.
6. Add the salmon, skin facing up. Cook two minutes and then remove from the heat.
7. Serve the salmon along side the buckwheat and drizzled with the teriyaki sauce. 

Buy online and receive at home: Salmon

Recipe via www.halfbakedharvest.com

RISOTTO WITH HARISSA GRILLED PRAWNS & CRISPY KALE

Ingredients:

1. Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.
2. Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.
3. Heat 1 tbsp  of olive oil and half the butter over medium heat. Add onion and garlic & reduce to low heat and cook for 10-15 minutes until soft but not browned. Add rice and cook for 1 minute until rice is coated and slightly toasted. Add wine and stir until almost evaporated. Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18-20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.
4. Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan in cook for 1 minute each side until golden and cooked through. Keep warm
5. Remove lid from risotto and add parmesan, crème fraiche, lemon zest and remaining butter & gently stir until creamy. Top with grilled prawns, crispy kale and fresh lemon to serve.

Buy online and receive at home: Prawns

Recipe via www.instagram.com/australianprawns

SEAFOOD PLATTER WITH OREGANO AND GARLIC DRESSING

Yield: 6 servings

Ingredients:

1. Combine octopus, chilli jam and half the oil in a glass bowl. Cover with plastic wrap. Chill overnight to marinate. Drain. Discard marinade.
2. Heat the cooktop grill to high. Mix a little olive oil and oregano leaves in a small bowl. Brush scallops with oil mixture and place scallops on cooktop. Cook for 30 seconds each side or until browned. Return scallops to shells and arrange on a serving platter.
3. Place prawns on cooktop. Drizzle with 1 tablespoon of the oil. Cook for 2 minutes each side or until prawns have changed colour and curled up. Transfer to platter with the scallops.
4. Place octopus on cooktop. Cook for 3 minutes or until browned and curled. Transfer to platter with scallops and prawns. Add lemon halves to cooktop. Cook for 1 minute or until browned. Transfer to platter with seafood.
5. Meanwhile, place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
6. Whisk remaining oil (add more if necessary) with garlic and drizzle over seafood. Garnish with oregano leaves, sumac, parsley and green onion curls. Season with freshly ground black pepper and salt flakes. Drizzle with extra oil, if desired. Serve with aioli, garnished with lemon zest.

Buy online and receive at home: Octopus - Prawns - Scallops

Recipe via www.delicious.com.au

LEMON GARLIC SWORDFISH

Yield: 4 servings

Ingredients:

1. Preheat oven to 200°C with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
2. Use paper towels to pat-dry all excess moisture from the swordfish fillets. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
3. In a large, oven-proof pan, heat the olive oil over medium high heat. Once oil is hot, add the swordfish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove off, and immediately transfer pan into hot oven.
4. Let fish roast about 5-6 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the swordfish pan as well.

Buy online and receive at home: Swordfish

Recipe via www.chewoutloud.com

BARRAMUNDI & BROWN BUTTER SAUCE

Yield: 2 servings

Ingredients:

1. Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 3cm chunks and place on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Roast on the top rack for 25-30 minutes, or until golden and cooked through. 
2. Thinly slice the spring onions. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Trim the woody ends of the asparagus. Trim the ends of the broccolini. Finely chop the chives. Pick the dill. Slice the sides of the lemon to get two cheeks. 
3. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the spring onion, capers and 1/2 the garlic and cook for 1 minute, or until fragrant. Add the leek and cook for 4-5 minutes, or until tender. Season to taste with salt and pepper and transfer to a large bowl.
4. Return the frying pan to a medium-high heat with a drizzle of olive oil if necessary. Add the asparagus and broccolini with a dash of water and cook, tossing regularly, for 5-6 minutes, or until just tender. Season with salt and pepper and transfer to a plate.
5. Season both sides of the barramundi with a good pinch of salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook for 4-5 minutes each side, or until just cooked through. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the butter and cook for 2-3 minutes or until beginning to brown. Add the remaining garlic and cook for 1-2 minutes, or until fragrant. Remove from the heat and stir through the chives. Add a squeeze of lemon juice and season with salt and pepper.
6. Add the potatoes to the bowl with the leek mixture, toss to combine and sprinkle with the dill. Divide the leek and caper kipfler potatoes, asparagus, broccolini and barramundi fillets between plates. Spoon over the brown butter sauce. Serve with the lemon cheeks.

Buy online and receive at home: Barramundi

Recipe via www.hellofresh.com.au

6 MINUTE INSTANT POT LOBSTER RISOTTO

Yield: 2 servings

Ingredients:

1. Bring a pot of salted water to a boil and boil the lobster tails for about 7 minutes, or just until the shells turn bright red and the tails curl. Let the tails cool slightly and then use kitchen shears to cut lengthwise along the back of the shell. Crack it open and pry out the meat. Give the meat a rough chop and set aside.
2. Add the 1 Tbsp butter and olive oil to the Instant Pot/Pressure Cooker and push 'Saute'. Saute the shallots and leeks for a minute or two, then add the garlic and cook for another minute.
3. Add the rice and stir well. Add the brandy and let it absorb for a few seconds. Add the fish stock and give everything a stir.
4. Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook' and set the timer for 6 minutes.
5. When the timer beeps, release the pressure and open the pot. Stir in the cheese and season with salt and pepper to taste.
6. Serve in shallow bowls topped with the lobster and drizzled with browned butter. Garnish with fresh thyme or chives.
7. To make browned butter, heat the butter, stirring constantly, in a skillet over medium heat. It will melt, and then foam up. After the foaming subsides the little specks of milk solids in the butter will start to turn brown. Keep stirring or swirling the butter until it is a nice deep brown. Be careful not to take it too far or it will burn.

*Notes: Use other shellfish like scallops or prawns in replace of the lobster.

Buy online and receive at home: Scallops / Mooloolaba Prawns

Recipe via www.theviewfromgreatisland.com

SCALLOP, ORANGE AND CUCUMBER KEBABS

Yield: 4 servings

Ingredients:

Recipe via www.marthastewart.com

PARMESAN CRUSTED BAKED FISH

Yield: 4 servings

Ingredients:

1. Preheat oven to 200°C. Lightly butter a baking dish or individual grain dishes for the fillets.
2. In medium bowl, mix together the cheese, breadcrumbs, butter, mayonnaise, spring onions, Worcestershire sauce, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
3. Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season generously with salt and pepper. Arrange the fish in a lightly buttered baking dish or individual gratin dishes.
4. Spread about 3 tablespoons of the cheese mixture over each fillet.
5. Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Temperature should be approximately 50°C when tested at thickest part of fillet with meat thermometer.
6. Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
7. Remove from oven, garnish with fresh parsley and serve immediately.

Buy online and receive at home: Fresh fish

Recipe via www.myrecipes.com