Smoked Fish With Manawa Honey Balsamic Glaze

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Serves 4 as a main

Ingredients

4 medium brown onions, thinly sliced
1/4 cup cooking oil
3/4 cup Manawa Honey Balsamic Glaze
Salt and pepper to season

4 by 200g fillets of smoked fish. I love using smoked Kahawai in this recipe.

Directions

In a saucepan add oil and heat over medium high. When just about smoking add the onions and stir to coat evenly with the oil. Reduce to medium low and caramelise the onions for 15 to 20 minutes, giving it a stir every few minutes. Season with salt and pepper after 10 minutes to taste

Add the Manawa Honey Balsamic Glaze, stir and cook for 2 to 3 minutes or until the mixture is syrupy.

Refrigerate for at least 2 hours in sealed container before using.

In an oven pre-heated to 150 C warm the smoked fish fillets for about 20 minutes or until warm but not roasting. Prepare your choice of sides while the fillets are warming.

In a small pot warm the Manawa Honey Balsamic onion over a low heat till its hot but not boiling. You can add 1-2 tablespoons of water if the Remove from the heat.

Place the warmed smoked fillets on four warmed dinner plates, top with some of the Manawa Honey Balsamic Glaze and serve straight with your preferred sides. Roasted root vegetables such as carrots and parsnips go well with this.




Pan Seared Salmon on Grapefruit Salad

Salmon-gfruitServes 4

Ingredients

2 Ruby grapefruit
4 cups mixed salad greens
2 cups snow peas tipped and cut into three
1 cup micro-greens of choice
2 ripe avocados, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tbsp sweet balsamic reduction
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
Olive oil for cooking salmon
3 150g (5-ounce) salmon fillets (skin off)
1/2 cup honey toasted walnuts, roughly chopped

Method

 Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl.

In a bowl mix lemon juice, olive oil, salt, pepper and balsamic so its combined.

In a large bowl add salad greens and pour the dressing and turn to combine.

Divide salad among 4 serving plates. In a small bowl.

 Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with oil; heat over medium-high heat. Add fish to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Once salmon is cooked rest for 2 minutes and then break each fillet into 8 pieces .

While the salmon is cooking place slices of avocado on top of each salad and then place equal amounts of grapefruit pieces on the avocado to form a bed for the salmon to rest on.

Place the salmon pieces on the grapefruit  and dress with honey walnuts and micro-greens.




Mini Fish Bites

Mini-Fish-Bites-webThis recipe is so versatile as you can make mini-fish cakes or patties for kids or flavour it up for adults.

Ingredients

500g baking potatoes or sweet potato
1 leek or large brown onion, finely chopped
1 tbsp butter, plus 2 tbsp for frying
200g frozen peas
300ml milk
300g firm white fish, smoked fish is also great
4 spring onions, chopped (or chives …or both)1 tbsp
fresh thyme, ½ dried thyme. I love lemon thyme in this recipe
2 tbsp grated parmesan
Salt and black pepper
1 tbsp olive oil, for frying

Additions for adult version

2 tbsp fish sauce
1 chilli, seeded and chopped fine
1 tbsp grated fresh ginger

For the coating

4 tbsp plain flour
2 free range eggs, beaten with a dash of milk
8 tbsp fine dried crumbs or polenta

Method

Wash the potatoes well, but leave the skins on and put in a pan. Cover with cold salted water, bring to a simmer for about 30 minutes, or until the potatoes are cooked through.

While the potatoes are boiling, cook the leek/onion in a shallow pan in the butter for about 5 minutes, until soft. Add the peas and cook for another 5 minutes. Tip into a bowl and mash roughly so some of the peas break up.

Drain the potatoes well. Allow them to cool a little in a colander so that the excess moisture escapes as steam. When you can handle the potatoes, remove the skin with a small knife – it should scrape off easily.

Pour the milk into the same pan that you used for the leek/onion, thyme, (aduly flavours if using) and place the fish fillets in the milk. Bring to a simmer, then turn the fish over when the milk comes up to the boil. Turn down the heat and cook for a further minute before removing from the heat.

Mash the potatoes roughly, or pass them through a potato ricer. Add the pea mix.

Flake the fish flesh into the potato-pea mix along with 2 tbsp of the cooking milk. Err on the side of a drier mix to ensure that the cakes do not collapse when you fry them.

Add the spring onions and parmesan, then fold all the ingredients together with a spoon. Season well with salt and pepper.

Allow the mix to cool thoroughly and shape into small balls or fishcakes with floured hands – they can be as big or as small as you like.

Arrange the coating ingredients in 3 separate bowls, starting with flour, then the egg-milk mix and finally the breadcrumbs.

Coat the first cake or ball in the flour, then transfer to the egg mix and finally, coat carefully in breadcrumbs or polenta. Place the finished fishcakes on a tray and refrigerate until needed. Make sure they are good and cold. This will also stop them collapsing.

To cook heat up the butter and oil in a large shallow frying pan. Having a mix of butter and oil will stop the butter burning. Carefully place each cake in the pan and fry over a medium heat for 3 minutes on each side. They can be served straight away or transferred to a low oven until serving.

I serve with a sweet chilli sauce. Sweet and sour sauce is also great.




Pan Fried Trout with Passionfruit Dressing

Pan-Fried-Trout-webRemove the pulp from two ripe purple passion fruit and push it through a strainer to remove the seeds. You should have about two tablespoons of thick extract. 

Ingredients 

For the passionfruit dressing 

2 tbsp thick passion fruit extract

1 tsp sugar or honey

3 tbsp neutral tasting oil (Sunflower oil)

A few sprigs of fresh coriander, leaves only (save the stems)

1/4 tsp freshly grated young ginger

1/4 tsp finely sliced hot green chilli

Salt to taste

Chop the coriander leaves finely and whisk all the ingredients together to make an emulsion. Set aside. Whisk again just before serving. 

For the fish 

Serves 2 

1 medium to large trout, cleaned

1/2 cup finely chopped shallots

1/2 cup Olive oil

2 tbsp butter

salt and pepper

Finely chopped coriander stems 

Method 

Pat the cleaned fish dry and then rub a mixture of salt, pepper and chopped coriander stems over and inside the fish. 

Heat the oil and butter in a pan (you can bake or grill the fish too, but trout loves this butter bath!) and add the shallots. 

Stir for a minute, then add the fish. Cook both sides on medium heat, 5-6 minutes each side. Remove to a platter and serve it up by removing the meat from each side of the fish with a side of roasted tomatoes or creamy mashed potatoes and a dollop of the passion fruit dressing over the fish.
 

It also makes a terrific salad dressing – perfumed, sharp and with just a little bite.




Scallops and Mushrooms with Passion Fruit Vinaigrette

scallops-mushrooms-2-webScallops and Mushrooms with Passion Fruit Vinaigrette served on Parsnip Purée.

Combined recipes serves 4 as a starter.

This is a wonderful time of the year, harvest season and New Zealand grown passion fruit are one of my loved produce.

The first thing we have to make is the passion fruit vinaigrette as it develops while its resting.

If you like you can use pulp from whole passion fruits with the pips in for added crunch and texture. I like the vinaigrette this way. If you don’t them, the seeds then place the pulp from the fruit in a fine sieve over a bowl and with the back of  teaspoon pass the pulp through the sieve into the bowl.

Passion Fruit Vinaigrette

Ingredients

3/4 cup passion fruit juice, strained, no seeds or with seeds as above.
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
Zest from one lime
1/3 runny honey
1 tbsp chopped fresh thyme. Lemon thyme is great
sea salt & freshly ground black pepper
1 cup olive oil

Method

Mix passion fruit juice, mustard, honey, zest, vinegar, thyme, salt and pepper in a blender or whisk briskly. If you are including the seeds whisk only. Do not combine in a blender.

Slowly drizzle in the olive oil whisking until all of the oil has been added and the ingredients have emulsified, come together.

Taste for seasoning and adjust as required. 

Parsnip Puree

This can be made just before the scallops. Its a classic and well worth the energy to prepare as a bed for the final dish.

Ingredients 

200 g parsnip, finely sliced
300 ml full cream milk
1 bay leaf
1-2 tbsp extra virgin olive oil
sea salt & freshly ground black pepper

Method 

In a medium sized pot over a medium heat add the milk, parsnip and bay leaf and bring to a simmer. When the parsnip is cooked, about ten minutes transfer parsnip and half the milk into a blender, pulse a few time, season with sea salt & freshly ground pepper, then add extra virgin olive oil and pulse. Leave to rest in warm place. 

Scallops with Mushrooms 

12 large or 16 small scallops
160 g chanterelle  or small brown button mushrooms
3 tsp olive oil
1 tsp butter
1 clove garlic, peeled and finely minced
2 tbsp chopped fresh flat-leaf parsley 
salt and freshly ground black pepper
½ cup Passion Fruit Vinaigrette 

Rinse the scallops and dry them thoroughly. Place them between two layers of paper towels, pat dry, and repeat with fresh towels. It’s very important to make sure the scallops are completly dry so when they hit the heat they will caramelise and develop great colour. If they are too damp they will poach in the oil and butter. Set aside. 

Brush the mushrooms with a pastry brush to remove any earthy bits that may be clinging to them. This is the best way to clean them, for they will retain all of their earthy flavour.  

Delicately trim off the earthy bottoms off the mushroom stems, retaining as much of each mushroom as possible. Slice the largest mushrooms in half. 

Heat 1 tsp of olive oil on a medium high heat in a large,  heavy-bottomed skillet or frypan. Add the mushrooms and sauté over high heat, stirring very gently. Cook for about 3 minutes until they begin to release their juices. Add a pinch of salt and grind in some black pepper, stir and set aside in a warm bowl with all the juices from the skillet. Give the skillet a quick wipe, no need to wash. 

Assemble the minced garlic and chopped parsley on a small plate next to the stove.

Heat the remaining 2 tsp of olive oil in the heavy-bottomed frying pan. When it;s hot but not smoking add the butter. Let it melt, combine with the oil and then add the scallops.  

Allow the scallops to sear over high heat for one minute, not much longer. Do not disturb them while they are cooking as we want them to develop wonderful colour.

Flip them over after 1 minute, they should have a nice golden brown colour on the side tat was on the heat. Cook the same was for one minute. Add the minced garlic and cook for 30 seconds to allow the garlic to release a sweet flavour. We don’t want to cook the garlic on heat for too long.

Add the cooked mushrooms and allow them to heat through for another minute. Turn off the heat and.

Add the chopped parsley and Passion Fruit Vinaigrette and stir to combine, gently. We want to ensure the vinaigrette coats all of the ingredients but not stiring it to a point where the mushrooms break apart.
On warmed plates spread a heaped tbsp of the still warm parsnip purée. Arrange portions of the scallops on top of the parsnip purée. When all of the plates are prepared spread and drizzle the rest of the mushrooms and juices over the plates.

Serve immediately, accompanied by a side salad of diced fresh tomatoes and mixed salad greens that have been seasoned with some fresh chopped basil and olive oil.




Easy Seafood Stew

seafood-stew-webIngredients 

2 tins of chopped tomatoes

½ cup white wine (optional)

½ cup stock (any kind)

1-2 cloves of garlic

½ red capsicum, sliced into bite sized pieces

Dry or fresh chilli to taste (optional)

1 can of canelinni beans

Juice of ½ lemon

1/3 cup chopped parsley

Salt and fresh ground black pepper to taste

Aprox 300 grams seafood sliced into bite sized pieces (fish, prawns, squid, etc) 

Method 

Combine the tomatoes, wine, stock, garlic, capsicum and chilli in a dutch oven or heavy based saucepan and bring to a simmer. 

Simmer on a low heat for 20 minutes then add diced seafood and beans to the sauce. 

When the seafood is cooked (should be only 2 or 3 minutes), add lemon juice, cracked pepper and parsley. 

Serve in warm bowls with crusty bread (optional).




Grilled Salmon Salad

Salmon-Salad-webIngredients 

For the fish

2 150g (6 oz) salmon fillets, skin on
salt and pepper to season
olive oil 

For the salad

6-8 cups fresh baby greens
1 small orange, peeled and sectioned
1/2 cucumber, peeled and diced
1 small Roma tomato, diced
1/4 cup green or red bell pepper, diced
a few medium slices of red onion
2/3 cup sun-dried tomatoes, thinly sliced
salt and freshly ground black pepper 

For vinaigrette

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar
juice from half of a lemon (about 1 tbsp, or you could use more wine vinegar)

1 tbsp Dijon mustard
1 to 2 tbsp freshly chopped dill

1/4 tsp honey (can omit if you want a more tangy dressing)
1/4 tsp salt

1/4 tsp freshly ground black pepper

sprig of fresh dill for garnish, optional 

Method 

Brush salmon fillets with olive oil and season salt and pepper and set aside for 15 minutes.

Prepare vinaigrette, add all ingredients except for fresh dill into a blender cup and blend for 30 seconds or until emulsified. Add in dill and stir until well combined. Set aside and let flavours meld. 

Heat a fry pan over a medium-high. Place salmon in pan skin side down and let cook for 4 minutes. Hold the salmon fillets flat on the pan for 15-20 seconds or until they don’t curl up on the ends. 

Using a spatula, carefully turn fillets over and let cook another 3-4 minutes until cooked through, do not over cook as while the salmon is resting its still cooking with its residual heat. 

Let it rest for a few minutes while you assemble the salad. 

Assemble salad by placing greens in the bowl, top with chopped vegetables and fan the orange sections. Top with cook salmon and sprinkle with a small pinch of salt (optional) and freshly ground black pepper. Drizzle with prepared vinaigrette and enjoy!




Wined Shrimp Starter

wine-shrimp-starter-webThis dish makes a great starter or easy snack for two and with only a light season and flavour addition the seafood is able to speak for itself. 

Ingredients 

2 tbsp grass fed butter

500g (1.1lb) medium or large uncooked shrimps, peeled, deveined and patted dry.

1/3 cup dry Madeira or Marsala. (Dry sherry will do)

juice and zest of 1 lemon

1/4 teaspoon cayenne pepper

salt & freshly ground black pepper

chopped parsley or chives for garnish 

Method 

In a frying pan or large skillet, melt the butter over medium-high heat until foamy but not browned, please do not let it burn. 

Increase heat to high, add shrimp to pan all at once and sauté, tossing and stirring constantly, until shrimp is pink and almost cooked through (about 3 to 4 minutes). 

With a slotted spoon, remove shrimp from pan and set aside. 

Turn heat down to medium, add the wine and cook, stirring constantly, until the wine and butter are integrated and have formed a glossy, bubbling and slightly thickened sauce. 

Add the lemon juice, lemon zest, cayenne, salt & pepper and continue cooking and stirring until lemon juice is integrated and sauce thickens up again (about 1 minute). 

Return reserved shrimp to the pan and cook, tossing the shrimp until they are well coated with the sauce. 

Serve straight away garnished with minced fresh parsley or chives.




Sicilian Herb and Tomato Fish

herb-tom-fish-webThe recipe sounds simple and it is, but there are a couple of elements in it that add that little bit extra. Ideal when you are entertaining that special person and want to impress. 

I use Monkfish as its firm fleshed and available all over the world. A flaky fish will fall apart in this recipe. 

Ingredients 

1kg (2.2lb) fresh Monkfish fillets or other firm white fish
50g (2 oz) salted butter
3 tbsp olive oil
1 400g (12oz) tin Italian (Roma) peeled, crushed tomatoes
1 tbsp tomato puree (concentrate)
1 white/brown onion
2 shallots
½ tsp each dried parsley and thyme, combined

1 bay leaf
2 cloves garlic, crushed
2 tbsp of plain white flour of choice
Half a bottle dry white wine
1 cup fish stock
60ml (2oz) cognac
½ handful fresh chopped coriander or basil, you choose
Small pinch cayenne pepper
3-4 threads saffron, (in New Zealand I use Mrs Rogers saffron available all over the country)
Sea salt and fresh ground black pepper to taste
Juice of half a lemon 

Method 

Coat the fish fillets lightly in flour, shake off excess. 

In a heavy-based cast-iron pan over a medium-high heat add the oil. When its warming up, about 30 seconds add the butter . Don’t let the butter burn.

Place the monkfish fillets in the pan then add the cognac after about 30 seconds. 

Light the cognac with a flame and flambé for 1 minute or until the flame dies down, 30 seconds each side. 

Take the pan off the heat, place the fish aside in a separate, warmed dish/plate and set aside to rest. 

Reduce the heat to medium and finely dice the garlic, onion and shallots. Gently cook the garlic and onions in the flambéed saucepan for 4-5 minutes. Add the tomatoes, fish stock, white wine, herbs, cayenne pepper. Stir to combine and simmer gently until the sauce has reduced by half for about 20 minutes. 

Finally, add the pieces of fish to the sauce in the pan and cook for only a further 5 or so minutes. Just before serving, add fresh coriander and saffron, salt and pepper to taste.

Serve with rice or cauliflower rice for Paleo. 




Fast and Easy Monk Fish Stew

fish-stew-webAny firm fish will do for the warming, light stew. I use Monk fish as its keeps its firmness and shape when cooked. 

This recipe is also quick to plate and great when you are time limited. 

Ingredients 

1 tbsp olive oil

2 garlic cloves, crushed

1 tsp ground cumin

½ tsp paprika

400g (12oz) tin chopped Italian tomatoes

1 red pepper, cut into chunks

450g (1lb) Monk or other firm white fish fillets, cut into chunks

1/3 cup coriander, roughly chopped

lemon or lime wedges 

Method 

Heat the oil in medium-sized saucepan and add the garlic, cumin, paprika and cook for 1 minute. 

Add ½ cup water and the tomatoes. Bring to the boil, then turn down to a simmer. 

Add the pepper and simmer for 5 minutes, then add the fish. Simmer for a further 5-8. Don’t be tempted to stir it too much or you’ll break up your fish chunks. 

Season well and serve with the coriander and lemon or lime slices.