I have been craving seafood. I went to Manchester Street seafood for the first time ever this week and was in seafood heaven!. All Seafood desires can be fulfilled, the selection was vast. There was filleted fish and whole fish for the more adventurous cooks. I was lucky to buy fresh Tuna steaks for $32 kg and shiny salmon fillets (already pre boned) for $32.95kg they must have the best seafood selection in Christchurch, New Zealand.
It bought me back to the time of growing up in Auckland with sweet memories of actually eating fresh pan fried snapper that Dad just line caught of our little boat from the Hauraki Gulf Harbour. Fish this fresh literally breaks up in the pan and melts in your mouth. I have forever been disappointed with most fish eaten since we moved to the South Island. There was also the time when I was ten and we went and stayed in a batch in Mangawhai Heads North of Auckland and we caught mud crabs and collected little pipis. We were walking along the beach and a John Dory jumped straight out of the ocean onto the sand in front of us, that was a tasty supper. I also have always been first to put my hand up to share the crayfish with my Dad, we would break the legs off and suck the soft juicy flesh out, so delicious and kiwi I think. We after all live on an island in the pacific ocean it makes sense that we enjoy some seafood from time to time.
I went to the Lyttelton farmers market and bought this really “fresh off the boat” break in the pan, melt in your mouth tarakihi a few weekends ago. I then bought some locally grown last of the season green and yellow baby courgettes, non spray cherry tomatoes and small potatoes. I then made this DISH magazine recipe from Issue 26 Oct-Nov 2009.
4 X 200 GRAM Freshest FISH FILLETS you can buy
Marinade for fish
2 tsp ground cumin
1 tsp sweet smoked paprika
(buy this from Mediterranean Warehouse, Tuam st, Christchurch, it is $12 a tin and last ages)
1/4 tsp chilli powder
2 cloves garlic
finely grated zest of 1 lemon
2 tablespoons of chopped coriander
3 Zucchini, sliced on the diagonal
2 tablespoons currants or I used sultanas
juice of one lemon
2 medium vine tomatoes
2 spring onions, thinly sliced
2 tablespoons of mint or flat leaf parsley
Marinade: Blend all the marinade ingredients in a food processor until smooth. Tip into a shallow dish, add the fish and turn to coat. Cover and refrigerate if not using immediately. The fish can be marinated several hours ahead. Heat a saute pan with a little olive oil. season the fish and cook on all sides until just cooked through. Reserve the remaining marinade. Transfer to a warm plate and cover loosely. Do not wash the saute pan you want to keep all those wonderful flavours. Add a little more of the olive oil and scrape int he remaining marinade. Add the zucchini and currants and cook for 3-4 mins until the zucchini has started to soften and golden. Add the lemon juice, tomatoes, and spring onions and cook for 2 mins. Season and stir in the fresh herbs. To serve: I served over little potatoes with the zucchini mixture and fish on top.
There is something so comforting about eating a fish pie. Its simplicity, meal in one dish is a major appeal for a multi tasking Mummy. I love to poach monkfish fillets in the milk with some fresh herbs before making my white sauce. I then sometimes add steamed spinach to the bottom of the pie to bump up the vegie intake. You can also add prawns and smoked fish like ling or fresh salmon works well poached also. Fish and potatoes go so well together. Like all good relationships opposites attract and make a good balance. Fish from the under the sea and potatoes from under the earth.
Thanks to Gordon Ramseys wife Tana I was able to make this delicious recipe of chunky guacamole which teamed perfectly with my grilled salmon fillet.
For the guacamole you need two ripe avocados, stone removed and mashed, juice of 1 lime, 1 small red chilli deseeded and chopped finely, 2 tbsp sour cream and 2 tbsp fresh chopped coriander (optional)
Fish cooked any way really is the dish!
Bon Bon x