Mackerel Steaks with Mushroom Sauce

3 mackerel steaks

2 tbsp. olive oil

6 tsp. seafood stock

30gr butter

250gr mushrooms, sliced

Freshly ground black pepper

1 clove garlic, crushed

2 cups water

300ml cream

3 cups water, extra

1 cup polenta

• Heat oil in pan over moderate heat.

• Add fish.

• Cook for 3-4 minutes each side, sprinkling steaks with 1 tsp. seafood stock as they cook.

• Set aside.

• Melt butter in same pan.

• Sauté mushrooms and garlic until tender.

• Add water and 2 tsp. seafood stock.

• Bring to boil. Reduce heat. Simmer until reduced by half.

• Meanwhile, bring extra water and remaining seafood stock to boil.

• Blend in polenta, stirring constantly until mixture thickens. Keep warm.

• Pour cream into pan with mushrooms, ad polenta mix and pepper and heat through.

• Pour over fish and serve with salad.

Blue Salmon with Lemon Wedges

6 x 100gr blue salmon fillets with skin on

Plain flour seasoned with salt and pepper

Olive oil for frying

Lemon wedges for garnish

• Cover fish pieces with seasoned flour, shake off excess.

• Heat olive oil in frying pan over moderate heat.

• Fry fish until golden brown on both sides.

• Drain on paper towels.

• Sprinkle with salt.

• Garnish with fresh lemon wedges and serve with tossed salad.

Note:

Other fish can be substituted in this recipe; Grunter, King Salmon, Bream, Red Throat Emperor, Flathead, Coral Trout.

Soup of the Sea

6 large green prawns, peeled, tails intact

80gr spangled emperor fillet, cut into ½ inch wide strips

200gr mussels, cleaned

80gr scallops, roe on

60ml extra virgin olive oil

1 king prawn, head and tail on, body peeled

80gr baby squid cleaned, slice tubes and leave tentacles intact

60ml white wine

100ml fish stock

25gr tomato paste

5gr fresh basil

1gr minced garlic

• Heat oil; add garlic followed by mussels and white wine.

• Cove and simmer until mussels open.

• Stir in tomato paste; add fish stock, spangled emperor, prawn cutlets and the remaining seafood.

• Cover and simmer for 3 minutes.

• Add herbs, season to taste with salt and pepper.

• Serve in an oversize bowl with herb focaccia.

Fish and Spinach Curry

2 tbsp. oil

750gr boneless fillets, sliced

1 tbsp. chopped lemon grass (optional)

2 tbsp. chopped fresh ginger

Salt and freshly ground black pepper to taste

1 bunch spinach, washed and roughly chopped

3 medium onions, sliced

2 cloves garlic, crushed

1 tsp. ground turmeric

1 cup fish stock

1 tbsp. vinegar

1 tbsp. fish sauce

Chopped fresh coriander

• Heat oil in a large frying pan over medium heat.

• Cook fish, turning, for 2-3 minutes or until firm. Transfer to a plate.

• Add onions and garlic to pan.

• Cook stirring until onions are tender.

• Blend in ginger, lemon grass and turmeric.

• Cook stirring for 1 minute.

• Add fish stock.

• Blend into pan with vinegar, fish sauce and seasonings.

• Bring to boil.

• Reduce heat, simmer uncovered for 5 minutes.

• Stir in fish and spinach.

• Simmer for a further 2-3 minutes.

• Sprinkle with coriander and serve with rice.

Marinated Fried Mullet

4 medium mullet fillets

1 onion, finely chopped

Juice of 1 lemon

1 tbsp. sugar

1 tsp. cracked peppercorns

Corn flour for coating fish

Oil for frying

Salt

• Place mullet fillets in shallow dish.

• Combine onion, lemon juice, sugar and crack peppercorns.

• Pour over fillets.

• Cover and marinate for 1 hour, turning occasionally.

• Drain fish and pat dry with paper towel.

• Dip both sides in corn flour and shake off excess.

• Heat oil in frying pan, fry fish over a moderate heat until crisp and golden brown on both sides.

• Sprinkle with salt.

• Serve with lime or lemon wedges, hot chips and fresh green salad.