Tuesday, 6 April 2010

easter seafood

It's Easter. For a quantity of the Australian population, this won't mean anything. But for those who celebrate the Christian and Catholic faith, this time of the year means hot cross buns, chocolate..and fish.

All religious discussion aside, fish is an easy meat protein to serve up to the masses over the long weekend, so with this in mind, here are three fishes in season and what to do with them.

Yellowfin Bream

Yelowfin bream is naturally oily fish, with a fairly strong flavour which means that you can pair it with more hefty seasonings and cooking techniques without losing the essence of the ingredient altogether. A recipe like blackened fish - a Cajun/Creole dish that's full of spice.

Ingredients:


1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 fillets yellowfin bream
1/4 cup unsalted butter, melted

Method:

Mix try ingredients in a bowl

In a baking tray, pour melted butter

Melt butter (reserve a nob for cooking). Dip each fillet in the melted butter, then sprinkle the spice mixture onto both sides of the fish and rub in.

Heat a fry pan and add the rest of the butter and fry the fish, adding more butter until the fish is crisp, brown and almost charred. This dish works well on a BBQ hot plate.

Garfish


These long, skinny little fish seem like a lot of hard work, but with soft white flesh and a subtle flavour, they're super easy to cook and taste fantastic. Simply dip them in seasoned flour, toss them into a hot pan with a good slug of olive oil and eat it with a salad of freshly diced tomatoes, basil, caramelised balsamic vinegar, lemon juice and a tiny bit of crushed garlic.

For more ideas on what to do with garfish, check out Stefano Manfredi's article on these little pointy fish here.

King George Whiting



Another small, sweet fish with a delicate flavour and texture. Buy them as fillets. Small and thin, be careful not to overcook them. One of South Australia's most important commercial catches, you'll them them treated very simply at most restaurants - letting the flavour and texture do the talking.

Marinate them in sesame oil, lemon juice, garlic, coriander and a generous splash of light soy, then throw the on the BBQ (skin side down first) for about a minute and a half on each side. Try it with a shredded green papaya salad.

(Seasonal information courtesy of Sydney Fish Markets)

1 comments:

Simon Food Favourites said...

i always remember catching Bream and Whitehead when I was a little kid fishing. if i caught a flathead that was extra special but was pretty scary the first time i could one. didn't know what it was. :-)