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Te Toroa: The Wandering Albatross

~ Food and fun around New Zealand

Te Toroa: The Wandering Albatross

Tag Archives: fish

Pan-fried Hapuku on Roasted Fennel, with Kumara & Horseradish Mash, and Baby Spinach Salad

05 Thursday Jun 2014

Posted by smkesler in Fish

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fish, hapuku, kumara

hapuku

A big thank you to Ryan who caught this gorgeous hapuku and graciously offered us a bit.  Delicious.

Warehau in Green Sesame Pipián

17 Monday Mar 2014

Posted by smkesler in Mexican

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fish, mexican, spanish rice, warehau

warehaupipian

I found fresh tomatillios at the store today and decided I would make Rick Bayless’ version of Roasted Tomatillo Salsa.

Then, I walked by the fish department and picked up a couple of warehau fillets and decided I would make Rick Bayless’ version of Salmon in Luxurious Green Sesame Pipián using warehau instead of salmon.

The fish was served with homemade Spanish Rice.

Delicious!

Panfried Trevally Fillet with Za’atar, Wilted Baby Spinach, and Potato Salad

18 Monday Nov 2013

Posted by smkesler in Fish

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Tags

fish, potato, spinach, trevally, za'atar

trevally_zaatar

A couple weeks ago I participated in a Persian cookery workshop at Cook The Books.  In class, we made a Za’atar, a spice mix consisting of sesame seeds, dried marjoram, dried oregano, sumac, dried thyme, and sea salt.  Sumac has a citrus taste that I thought would go very well with fish.

I picked up fresh trevally fillets and a bag of baby spinach.

I made a potato salad with new season potatoes, capers, red onions, and olive oil.

The trevally fillets were rinsed with cold water and dried with kitchen paper, then seasoned with a liberal sprinkling of Za’atar.  The fillets were gently panfried in butter until just translucent (do not overcook!), removed from the pan, and kept warm.

The baby spinach was then tossed into the same pan and wilted in the seasoned butter, then plated.

Trevally Poached in Butter with Buckwheat Noodles

07 Friday Jun 2013

Posted by smkesler in Fish, Pasta

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buckwheat noodle, butter, fish, lewis Roar creamery, poach, soba, trevally

I picked up a fresh Trevally fillet this morning.

Poached, over a very low heat in fat, fish remains incredibly tender and moist. A while back, I ran across Melissa Clark’s recipe for fish poached in butter. She suggested serving the fish with an egg pasta.

I cut fresh Trevally fillets into cubes, seasoned with rosemary, garlic, salt & pepper and poached the cubes in 3 tablespoons each of Extra Virgin Olive Oil and good quality butter (Premium Unsalted butter from Lewis Road Creamery) over a low heat (if you hear sizzling, turn the heat down!) in a cast iron pan until translucent and just cooked through, then removed the fish from the pan and reserved. Whilst the fish poached, I cooked a measure of buckwheat noodles (Soba). When the noodles were cooked, I drained them well and added them to the pan with the poaching liquid, tossed the noodles until well coated, then plated the noodles in warm serving bowls, topped with the poached fish.

I served the poached Trevally with a 2010 Villa Maria Single Vineyard Omahu Gravels Vineyard Hawke’s Bay Viognier, a simple dinner salad and thick slices of crusty bread to sop up the aromatic poaching liquid.

A Simple Fish Curry

23 Thursday May 2013

Posted by smkesler in Fish, Indian

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curry, fish, fish curry, trevally

One of my favourite go-to Indian fish curries is a “Simple Fish Curry” from Fish, Indian Style by Atul Kochhar.

I pan-fried a fresh fillet of Trevally and plated the fish with steamed basmati rice, paratha, and a nice Gisborne Pinot Gris from Matawhero.

Yes, something is missing. When I went produce shopping this afternoon, I neglected to buy fresh coriander (cilantro), so I had to plate the dish without it. I was bummed, but I poured another glass of Pinot Gris and got over it.

Pan Seared Kingfish Steaks, Sautéed Potatoes, Courgette

20 Thursday Dec 2012

Posted by smkesler in Fish

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aautéed potatoes, courgette, fish, kingfish, potato

I stopped by the new Asian food centre and when I strolled passed the fishmonger I spotted some beautiful New Zealand Kingfish steaks for NZ$12.95/Kg! Well, I couldn’t pass up on such a great deal, so I bought two kingfish steaks for the grand total of NZ$6.00!

I pan seared the steaks with a liberal sprinkling of salt & pepper and paired the fish with sautéed potatoes and a courgette fresh from the kitchen garden.

Delicious!

Pan Seared Kingfish with New Potatoes and Roasted Capsicum

15 Saturday Dec 2012

Posted by smkesler in Fish

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capsicum, fish, kingfish, new potatoes, potato

What’s for dinner? Pan Seared Kingfish with Roasted Fennel and Sautéed Potatoes

15 Thursday Nov 2012

Posted by smkesler in Fish

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fennel, fish, kingfish, sautéed potatoes

What’s for dinner? Chili Lime Fish Tacos

28 Saturday Jul 2012

Posted by smkesler in Fish, Mexican

≈ 2 Comments

Tags

corn tortilla, fish, mexican, taco

Chili lime fish tacos with home-made corn tortillas, pickled red onion, diced brown onion, coriander, and lime with a side of Spanish rice.

Fresh made corn tortillas. I was actually able to get some of the tortillas to puff up, a good sign of a happy tortilla.

The fish fillets were marinated for 10 minutes in a combination of oil, chili powder, toasted ground cumin, lime zest, the juice of one lime, salt, and pepper and pan fried.

Taco plate up!

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