Oven Baked Lemon & Thyme Kingfish

A good friend of ours gave some beautiful fillets of kingfish after a day out on the boat in Raglan.  I love kingfish and decided to give this new recipe a go.

Ingredients
500 - 750 grams of filled kingfish
2 x garlic cloves, peeled and thinly sliced
1 x lemon
Some fresh thyme
Cracked pepper
Sea salt
Chilli Flakes
Splash of Olive Oil

Method 
Preheat the oven to 200°C.

Cut the fillets into serving pieces and give them a thin coating of olive oil.  Place them into a lined baking tray, skin down, then sprinkle with lemon juice, salt, pepper, garlic slices and chilli flakes.

Bake uncovered in the oven for approximately 15-20 minutes or until cooked.

Serve with a beautiful green salad with watercress, baby spinach and kale, and a mild vinaigrette dressing.

Serves 2-4 people

Happy living peeps!

 

Baked Salmon, Coriander & Apple Salad

It's the middle of winter and I have a huge patch of fresh coriander thriving on the conditions.  I blogged about it in CORIANDER IN THE WINTER.  This recipe works a treat with the fresh coriander as the salmon & other ingredients stand up to it's strength so that everything is in harmony and not one ingredient is overpowering.

As always, my dressings are generally just a drizzle of this and a drizzle of that until I am happy, but if you are more inclined to mix the dressing in a jar or have a favourite recipe then feel free. 

The bonus with this recipe is that it's very filling, very healthy and equally better for lunch the next day.

Ingredients
200 - 300 gms of fresh salmon fillet
Juice and zest of 1 lemon
1 clove of garlic - thinly sliced
2 sprigs of thyme

2 big handfuls of baby spinach
3 big handfuls of fresh coriander
2 spring onions - finely chopped
2 apples - thinly sliced
1/2 cucumber, thinly sliced
2 large kumara cubed
1 red chilli
2 tablespoons of red wine vinegar
Olive Oil
Salt & Pepper 

Method
Preheat the oven to 200°C and line two roasting trays with baking paper.

In one tray, place kumara.  Lightly coat with olive oil and season with salt and pepper. Toss, then roast for 20 minutes or until golden.  Set aside to cool.

In the second tray, place salmon on baking paper.  Squeeze the juice of 1 lemon over the top following by a dash of olive oil.  Season with salt and pepper.  Cover with the zest of one lemon, sliced garlic and the thyme sprigs.  Bake in the oven (at the same time as the kumara) for 15 mins or until lovely and golden.  Set aside to cool slightly.

In a large bowl place spinach, coriander, spring onions, kumara, cucumber, red chilli, apples, red wine vinegar, juice of two lemons, a dash of olive oil and 1/3 of the cooked salmon.   Toss with some tongs until everything is dressed.  Taste for seasoning.

When serving, place the salad on a platter (or individual bowls), then break  the remaining cooked salmon over the top.

Devour and enjoy! 

Serves 4-6 people

Happy living peeps!

 


 

Chilli Scallops

This is a recipe I cooked at a family function years ago and it truly was a hit.  In fact I found people standing around the dish practically licking the bowl :-)

As always, this is quick and easy to make and tastes wonderful.  If you don't have scallops, then replace them with raw prawns, squid, crab or whatever else your heart desires, just use your imagination.   The recipe is pretty versatile.

Ingredients
24 scallops
1/3 cup of fresh coriander, chopped
2 tablesppons fresh basil, chopped
50 grames of butter
1 clove of garlic, crushed
2 teaspoons lemon juice
1 tablespoon sweet chilli sauce

Method
Heat the butter in a pan big enough to take all the ingredients.  Add garlic, juice, coriander, basil and sweet chilli sause, mixing well for about a minute. 

Toss in the scallops, then cook over a medium heat for 4-5 minutes or until the scallops are nice a tender.

Enjoy with some nice crusty bread to mop up all the juices.

Serves 6.

Happy living peeps!

Prawn & Avocado Nori Wrap

Over the summer season I stumbled across this delicious and simple paleo dish.  It's super easy to throw together and the prawn can be replaced with fish, crab or even crayfish if you're feeling adventurous.

It's a dish that has to be served immediately or else the nori sheets will go soft, so whether you are serving it as a snack or an appetiser, it's definitely something that can be interactive even at a dinner party.

Ingredients
300 grams of cooked, chopped prawns
1 medium red onion finely diced
1/2 diced green capsicum
1/2 diced red capsicum
1 diced avocado
Juice of 1 small lemon
Cracked Pepper
Himalayan Salt
2 tablespoons of PALEO MAYONNAISE
1/2 fresh red chilli, diced
1 small diced cucumber
6-8 nori sheets

Method
Place all the ingredients, except the nori sheets, in a bowl and combine until you are happy with the seasoning.

Lay a sheet of nori on a board and fill with 1-2 tablespoons of mixture.  Roll nicely into a nice parcel and seal the nori by slightly wetting the joins.

Serve immediately!!

Happy living peeps!

Bacon Wrapped Seafood

If you want to impress you dinner guests or jazz up the classic kiwi BBQ then this is definitely the way to go.  It’s a fabulous way to enjoy the wonders of the sea and this is a really good starter for those who haven’t ventured into the unknown of eating seafood.

Oysters, Scallops and mussels all work extremely well with the bacon, but please ensure that you use a good quality bacon that will crispen with the heat of the BBQ. 

 

Some would say it’s a crime to even think about cooking an oyster, but it really does taste delicious and it a great way to deal with the massive seafood that are produced from the wonderful waters of Aoteroa.

I love to have these as a starter while people are casually sitting around sharing their life stories.  I also love to eat them with a glass of NZ white wine, but make sure you have more than enough for everyone because they’ll definitely be coming back for more.

Ingredients

1 doz fresh oysters
1 doz fresh mussels or 6 big mussels (shelled)
1 doz fresh scallops
16-20 slices of streaky bacon
Salt & pepper
Toothpicks

Method

Place a slice of bacon on a chopping board and line up an oyster, ensuring the bacon will cover a majority of the seafood.  Roll the oyster along the bacon until it is covered with just enough seafood sticking out both ends.  Cut the bacon and skewer the oyster with a toothpick.  Repeat with remaining oysters.

 

You might want to chop any large mussels or scallops to ensure they are bite size bits. 

Season with salt and pepper and cook on an oiled hot plate or BBQ until bacon is lovely and crispy golden.  Serve immediately.

Makes 36