Southern Bluefin Tuna is a high-quality seafood product that we export mainly to our Japanese markets. It flesh is a firm, dark red colour with a medium to strong flavour. It is mainly used in high quality sashimi and sushi dishes raw; however, if it is cooked, it is best done on the grill or barbeque lightly seared.
There are 4 different cuts on a tuna which differ in flavour and texture:
Akami (ah-kah-me) this is the leaner, darker meat found on the sides of the tuna. It is a dark red colour and most commonly used in sushi rolls.
Toro (toh-roh) this is known as the fatty part on the tuna which is found in the belly area of the fish. This is a lighter pink colour and a creamer and richer flavour. The Toro is broken up into 2 further cuts of meat
Chutoro (choo-toh-roh) this is located between the dark and pink meet.
Otoro (oh-toh-roh) this is a the fattest and most succulent park of the tuna and often looks as it if it is falling apart.
Tuna flavours are definite, and well accompanied by medium to full flavoured white styles and some reds. A herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant with sashimi or grilled tuna.
| Energy | 521 (124 Calories) | Fat (total) | 0.5 g | Alpha‐linolenic acid | 15 mg |
|---|---|---|---|---|---|
| Protein | 23.8 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 100 mg |
| Cholesterol | 30 mg | Monounsaturated fat | fat 13% of total fat | Eicosapentaenoic acid | 14 mg |
| Sodium | 37 mg | Polyunsaturated fat | 54% of total fat |
Preheat grill to medium-high heat (350° to 400°).
Step 2Sprinkle tuna steaks with salt and pepper. Grill on greased grill racks 2 minutes on each side or until desired degree of doneness.
Yellowfin Tuna is a high quality fish product that we sell domestically as well as to our international markets in Japan and the USA. Its flesh is a firm red steak with has a medium to strong flavour. It is often used in high quality sashimi and sushi dishes; however it also lends itself towards grilling, baking, smoking, poaching or marinating.
There are 4 different cuts on a tuna which differ in flavour and texture:
Akami (ah-kah-me) this is the leaner, darker meat found on the sides of the tuna. It is a dark red colour and most commonly used in sushi rolls.
Toro (toh-roh) this is known as the fatty part on the tuna which is found in the belly area of the fish. This is a lighter pink colour and a creamer and richer flavour. The Toro is broken up into 2 further cuts of meat
Chutoro (choo-toh-roh) this is located between the dark and pink meet.
Otoro (oh-toh-roh) this is a the fattest and most succulent park of the tuna and often looks as it if it is falling apart.
Tuna flavours are definite, and well accompanied by medium to full flavoured white styles and some reds. A herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant with sashimi or grilled tuna.
| Energy | 521 (124 Calories) | Fat (total) | 0.5 g | Alpha‐linolenic acid | 15 mg |
|---|---|---|---|---|---|
| Protein | 23.8 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 100 mg |
| Cholesterol | 30 mg | Monounsaturated fat | fat 13% of total fat | Eicosapentaenoic acid | 14 mg |
To make chilli and ginger dressing, heat oil in a small saucepan over low heat. Add ginger, eschalots and chilli, and cook, stirring, for 3 minutes or until soft. Stir in sugar and vinegar until sugar dissolves, then simmer for 5 minutes to mellow the vinegar taste. Add 2 tablespoons water and bring to the boil. Remove from the heat. Add soy sauce, fish sauce and lime juice, and stir to combine. Set aside to cool.
Step 2To make salad, cut avocados into thin wedges. Slice cucumbers in half lengthwise, remove seeds and thinly slice on the diagonal. Place avocados, cucumbers, nuts, chives and lime juice in a large bowl and toss to combine.
Step 2Place sesame and fennel seeds on a plate and season generously with freshly ground black pepper. Press a piece of tuna into seed mixture to coat. Turn over and coat the other side. Repeat with remaining tuna.
Step 4Heat oil in a large frying pan over medium–high heat. Cook tuna for 1 1/2 minutes each side for medium–rare or until cooked to your liking.
Albacore Tuna has a white flaky flesh and is often referred to as chicken of the sea. It has a mild flavour and is not an oily fish so care must be taken when cooking not to overcook it. It can be used for sashimi, sushi, grilled, baked, steamed, poached, as well as in dished such as curries, pies and pasta dishes.
Tuna flavours are definite, and well accompanied by medium to full flavoured white styles and some reds. A herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant with sashimi or grilled tuna.
| Energy | 521 (124 Calories) | Fat (total) | 0.5 g | Alpha‐linolenic acid | 15 mg |
|---|---|---|---|---|---|
| Protein | 23.8 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 100 mg |
| Cholesterol | 30 mg | Monounsaturated fat | fat 13% of total fat | Eicosapentaenoic acid | 14 mg |
| Sodium | 37 mg | Polyunsaturated fat | 54% of total fat |
Put potatoes in a medium saucepan and cover by 2 in. cold water. Bring to boil over medium-high heat and boil until tender when pierced with a knife tip, 8 to 10 minutes. Drain.
Step 2Crush garlic and 3/4 tsp. salt in a mortar and pestle into a paste. Add pimentón and 6 tbsp. oil and stir until well combined.
Step 3Cut tuna into 1- by 1 1/2-in. pieces. Combine tuna with half of pimentón oil; stir to coat.
Step 4Slice cucumber halves into 1-in.-thick pieces (you'll need 12 pieces). Put cucumbers and potatoes into a medium bowl. Add pepper, remaining 2 tbsp. oil, and remaining 1/4 tsp. salt; toss to coat.
Step 5Heat a grill to high (450° to 550°). Thread cucumber, potatoes, and tuna onto 4 metal skewers. Wipe grill with oiled paper towels. Grill skewers, covered, 30 seconds per side (2 minutes total), or until tuna is mostly opaque but still pink in center (it will continue to cook off the grill). Serve with lemon wedges and remaining pimentón oil for drizzling.
Skipjack is often referred to as striped tuna. It is a small sized tuna with a firm red flesh and is often used in sushi and sashimi dishes. It is also suited to grilling and baking where it is left raw in the centre.
Tuna flavours are definite, and well accompanied by medium to full flavoured white styles and some reds. A herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant with sashimi or grilled tuna.
| Energy | 521 (124 Calories) | Fat (total) | 0.5 g | Alpha‐linolenic acid | 15 mg |
|---|---|---|---|---|---|
| Protein | 23.8 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 100 mg |
| Cholesterol | 30 mg | Monounsaturated fat | fat 13% of total fat | Eicosapentaenoic acid | 14 mg |
| Sodium | 37 mg | Polyunsaturated fat | 54% of total fat |
Preheat oven to 400 degrees F. Brush both sides of fish with oil. Season with salt and pepper. Place in a covered baking dish. Tope each steak with a dill sprig and several slices of lemon. Cover. Bake 15 to 20 minutes or until fish flakes with a fork.
Swordfish is a firm white fleshed fish and often referred to as the steak of the sea. It is an oily fish which has a mild flavour which allows stronger flavours to be used in its preparation. It is suited for grilling, baking, poaching, steaming and will hold together well is saucy dishes.
Serve swordfish with a fuller style of wine such as a Marsanne or an oaked Chardonnay.
| Energy | 512 (122 Calories) | Fat (total) | 7.7 g | Alpha‐linolenic acid | 423 mg |
|---|---|---|---|---|---|
| Protein | 19.4 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 541 mg |
| Cholesterol | 180 mg | Monounsaturated fat | fat 37% of total fat | Eicosapentaenoic acid | 371 mg |
| Sodium | 102 mg | Polyunsaturated fat | 30% of total fat |
Soak raisins in lukewarm water for 30 minutes. Drain and set aside. Preheat oven to 400 degrees F (200 degrees C).
Step 2Heat olive oil in a large saucepan or skillet over high heat. Saute onion and garlic until soft. Stir in raisins, tomatoes, olives, pine nuts and capers. Cover pan, reduce heat to medium and cook for 15 minutes.
Step 3Season the steaks with salt and pepper. Place in a lightly oiled baking dish and cover with the cooked sauce. Bake in preheated oven for 15 to 20 minutes, until steaks are firm.
Striped Marlin has a dark organge/red coloured flesh and is a medium to strong flavour. It has a firm steaky texture and is a relatively dry fish which must not be overcooked. It is best suited to sashimi, grilling, baking, poaching or shallow fried. Its firm texture lends itself towards curries, chowders and soups.
For something out of the ordinary, try marlin with a youthful shiraz with plenty of “pepper” and light on wood. Alternatively, a sparkling red made with single varietals—shiraz, merlot, or malbec—is excellent with Thai spiced marlin.
| Energy | 512 (122 Calories) | Fat (total) | 7.7 g | Alpha‐linolenic acid | 423 mg |
|---|---|---|---|---|---|
| Protein | 19.4 g | Saturated fat | 33% of total fat | Docosahexaenoic acid | 541 mg |
| Cholesterol | 180 mg | Monounsaturated fat | fat 37% of total fat | Eicosapentaenoic acid | 371 mg |
| Sodium | 102 mg | Polyunsaturated fat | 30% of total fat |
Lightly brush or spray Marlin steaks with a little oil. Place the Marlin steaks on a clean hot char-broiler, Grill steaks to desired doneness. Mango Pineapple Relish: Can be done ahead of time.
Step 2Sauté onions in small amount of canola oil until translucent and sweet. Add in the minced jalapeños and diced pineapple.
Step 3Sauté a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until Marlin time.
Step 4Place grilled Marlin on plate, spoon small amount of the Mango Pineapple Relish on top of the grilled Marlin.
Black Snapper is one of the most sort after fish. It has an excellent firm but flaky texture and a very mild flavour. It is best baked, poached or shallow fried.
A finely structured Verdelho will complement Stuart Prosser’s dish. A young Semillon is also suited to Ray’s Bream.
| Energy | 428 (102 Calories) | Fat (total) | 1.2 g | Alpha‐linolenic acid | 15 mg |
|---|---|---|---|---|---|
| Protein | 20.8 g | Saturated fat | 31% of total fat | Docosahexaenoic acid | 197 mg |
| Cholesterol | 24 mg | Monounsaturated fat | fat 38% of total fat | Eicosapentaenoic acid | 23 mg |
| Sodium | na | Polyunsaturated fat | 31% of total fat |
Preheat the oven to 200 degrees Celsius fan-forced.
Step 2Lay a large sheet of baking paper on the bench and spray with oil. Place the bream fillets, asparagus and kumato (a black-skinned tomato species) in the centre.
Step 3Combine white wine, lemon juice and oil and spoon over the fish. Top with lemon slices and season with salt and pepper. Fold the baking paper over the fish and seal all the edges.
Step 4Place onto an oven tray and roast for 8-10 minutes or until fish is cooked.
Blue-eye Trevalla is a mild flavoured fish with a firm but flaky white flesh. It is suited to most methods of cooking including sashimi, steaming, grilling, baking, poaching and frying. The frames are also highly recommended for uses in fish stocks and broths.
The mild flavour of the blue eye trevalla suggests that the accompanying wines be fairly delicate, so as not to overpower its taste. Wines such as young, cool climate Rhine Riesling, Traminer and some of the young, fresh, unwooded Semillon, Chardonnay and Verdelho styles are suitable.
| Energy | 500 (120 Calories) | Fat (total) | 1.3 g | Alpha‐linolenic acid | 30 mg |
|---|---|---|---|---|---|
| Protein | 20.5 g | Saturated fat | 29% of total fat | Docosahexaenoic acid | 228 mg |
| Cholesterol | 25 mg | Monounsaturated fat | fat 38% of total fat | Eicosapentaenoic acid | 54 mg |
| Sodium | na | Polyunsaturated fat | 33% of total fat |
Preheat oven to 220°C. Spread the French fries over a large baking tray. Cook in preheated oven for 20 minutes or until golden and crisp. Remove from oven. Season with sea salt.
Step 2Meanwhile, to make the herb mayonnaise, place the egg yolk, lime juice, mustard and garlic in the bowl of a small food processor, and process until pale and creamy. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Add the water, parsley and basil, and process briefly until just combined. Taste and season with salt.
Step 3Preheat a barbecue or chargrill on high. Brush the fish all over with oil and sprinkle with mustard powder. Cook on preheated grill for 3 minutes each side or until brown and cooked through. Remove from heat.
Step 4Step 4 -Divide the French fries among serving plates. Top with fish and a dollop of herb mayonnaise. Serve immediately with rocket leaves and lemon wedges.
Ling has a firm white flesh and is a very mild favoured fish. Because of this ling is suited to most methods of cooking including grilling, baking, poaching, frying, as well as being used for fish cakes and in saucy dished.
Ling requires a wine that will not overpower the mild flavour, such as a cool climate Riesling. Complement the spicy flavour of Andrew Blake’s Thai fish cakes with a sparkling red.
| Energy | 382 (91 Calories) | Fat (total) | 0.5 g | Alpha‐linolenic acid | 14 mg |
|---|---|---|---|---|---|
| Protein | 19.7 g | Saturated fat | 31% of total fat | Docosahexaenoic acid | 91 mg |
| Cholesterol | 22 mg | Monounsaturated fat | fat 24% of total fat | Eicosapentaenoic acid | 16 mg |
| Sodium | 142* mg | Polyunsaturated fat | 45% of total fat |
Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
Step 2Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
Step 3Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.
Sea bream have a flaky white flesh with a mild to medium flavour and is often used a substitute for snapper or red emperor. It is often sold either with the skin on, which makes it ideal for a crispy skinned fried fish, or whole fish which has been gilled and gutted which is ideal for baking, steaming or deep fried.
The distinctive flavour of morwong flesh allows the accompaniment of the more intensely flavoured, cool climate Rieslings.
| Energy | 475 (113 Calories) | Fat (total) | 0.7 g | Alpha‐linolenic acid | 32 mg |
|---|---|---|---|---|---|
| Protein | 21 g | Saturated fat | 38% of total fat | Docosahexaenoic acid | 99 mg |
| Cholesterol | 19 mg | Monounsaturated fat | fat 21% of total fat | Eicosapentaenoic acid | 25 mg |
| Sodium | 98 mg | Polyunsaturated fat | 41% of total fat |
Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
Step 2Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.
Kingfish has a medium to strong flavour without being overpowering. It is a firm white flesh which flakes nicely and can be sold as fillets, cutlets or even whole. It is used in many cooking methods including sashimi, grilling, barbequing, steaming, baking, frying or poaching but the biggest thing is not to overcook.
As a flavoursome finfish, yellowtail kingfish needs wines that are both flavoursome and light. Try an unwooded Chardonnay or Colombard. With the Cajun style or chilli flavourings, a Traminer –Riesling blend will complement.
| Energy | 858 kJ | Omega 3 | 2.580 g | Magnesium | n/a |
|---|---|---|---|---|---|
| Protein | 22.9 g | Alpha‐linolenic acid | 147 mg | Molybdenum | n/a |
| Cholesterol | n/a | Docosahexaenoic acid | 994 mg | Phosphorus | 277 mg |
| Sodium | 35.7 mg | Eicosapentaenoic acid | 873 mg | Selenium | 0.031 mg |
| Fat (total) | 12.7 g | Carbohydrate | 0.33 g | Vitamin A | n/a |
| Saturated fat | 3.29 g | Sugars | 0 g | Vitamin E | 3.3 mg |
| Monounsaturated fat | 4.83 g | Iodine | n/a | Zinc | n/a |
| Trans fat | 0.129 g | Calcium | n/a | ||
| Polyunsaturated fat | 4.41 g | Copper | n/a |
In a small bowl combine the hijiki with 1 tablespoon mirin, 1 tablespoon tamari, and ½ teaspoon sesame seeds let sit for 10 minutes before draining.
Step 2Mix vinegar, sugar, 1 teaspoon sea salt, and 2 tablespoon water in another small bowl. Add cucumber to brine and let sit at least 10 minutes and up to 45 minutes to pickle.
Step 3Thinly slice the green onions.
Step 4Combine yuzu, 2 tablespoons of tamari, sesame oil, remaining 2 tablespoons mirin, and remaining 2 tablespoons tamari in another small bowl; set ponzu sauce aside.
Step 5Whisk mayonnaise and sriracha sauce in a small bowl to combine; set spicy mayonnaise aside.
Step 6Toss kingfish, hijiki, drained cucumbers, green onions, and ponzu in a large bowl.
Step 7To serve, toss avocado into tuna mixture. Divide rice among 4 bowls and top with tuna mixture, a drizzle of spicy mayonnaise, more sesame seeds.
Flathead is one of the most well-known fish in Australia. It has a very sweet mild flavour and a white flaky flesh. It is most popularly sold as battered fried fish but is also suited well to baking, poaching and barbequing.
Some care needs to be exercised when selecting white wines to accompany fried and poached flathead. The most delicate match comes with an Australian Riesling, which is among the most delicate wine styles made in this country.
| Energy | 380*(90* Calories) | Fat (total) | 0.6 g | Alpha‐linolenic acid | 16 mg |
|---|---|---|---|---|---|
| Protein | 20.1* g | Saturated fat | 32% of total fat | Docosahexaenoic acid | 164 mg |
| Cholesterol | 19 mg | Monounsaturated fat | fat 20% of total fat | Eicosapentaenoic acid | 26 mg |
| Sodium | n/a | Polyunsaturated fat | 48% of total fat |
Half fill a large, heavy saucepan with oil. Heat to 180°C over medium heat. For the beer batter, place 11⁄2 cups (225g) our in a large bowl and season with 1 tsp each of salt and pepper.
Step 2Whisk in 100ml water and the beer until there are no lumps. Cover bowl in plastic wrap and rest for 15 minutes.
Step 3To make the tartare sauce, place the mayonnaise into a medium bowl and mix through the capers, eschalot, half the dill, lemon zest and juice. Season to taste.
Step 4To make the dill salt combine 2 tbs salt with the remaining dill and rub between your fingers until the salt is slightly green. Lightly coat the flathead fillets using remaining 1⁄2 cup (75g) our, shaking off any excess. Coat fillets in the batter.
Step 5Place gently into oil and cook for 3-4 minutes until golden brown. Remove and place on paper towel to soak up excess oil. Serve the fish with the tartare sauce, dill salt and extra lemon.
Snapper has a vzery sweet mild taste with a delicate white flesh. They are most commonly sold as fillets or whole and are a suited to frying, grilling, baking, poaching and steaming. The flesh is also very nice as sashimi or capatio with the bones and offcuts idea for fish stocks and broths.
Snapper’s suitability to a range of cooking methods allows for a variety of red and white wines—from light and fruity for the more delicate dishes where the fish is poached or steamed, to more robust and flavoursome wines for dishes that are barbecued or smoked.
| Energy | 445 (106 Calories) | Fat (total) | 0.6 g | Alpha‐linolenic acid | 24 mg |
|---|---|---|---|---|---|
| Protein | 20.9 g | Saturated fat | 35% of total fat | Docosahexaenoic acid | 164 mg |
| Cholesterol | 20 mg | Monounsaturated fat | fat 16% of total fat | Eicosapentaenoic acid | 28 mg |
| Sodium | 85 mg | Polyunsaturated fat | 49% of total fat |
To make the Cajun spice mix: Mix all ingredients using a mortar and pestle. Store in an airtight container in a cool, dark place.
Step 2Make a rub by combining spices and zest.
Step 3Make 2 cuts into flesh on both sides of fish and rub in spices. Drizzle with a little of the oil. Place lemon, salt, pepper and herbs into the cavity of each fish and stand for 20 minutes before cooking.
Step 4Heat up the barbecue, and when hot sprinkle with a little more of the oil. Place fish on the hot plate. Put the hood down and grill for 5–7 minutes. Turn fish and add a little more oil. Grill for a further 5–7 minutes, depending on the size of the fi sh. Check if cooked (the eyes should be white).
Step 5Serve fish on a platter with a splash of olive oil, and grilled lemon halves and potato mash on the side.
Mahi Mahi is a sweet and mild fish with a firm but flaky flesh. It is a highly sort after fish due to its versatile cooking approaches. It is idea for frying, baking, poaching, steaming, barbequing, ceviche and in saucy dishes
needs wines that are both flavoursome and light. Try an unwooded Chardonnay or Colombard.
Grill your Mahi fillets on your grill brushing the fish with melted butter. Season while grilling with salt and white pepper.
Step 2In a stainless steel pan heat all ingredients blending well together (Do No Cook) pour the sauce over your cooked Mahi and serve with a nice long grained rice.
Mako shark have a sweet mild flavour with a firm white flesh. It is ideally suited to frying, baking, and in saucy dishes
Combine all the marinade ingredients together in a medium size glass bowl and stir to mix evenly.
Step 2Place the Mako shark steaks in the marinade so that they are completely covered.
Step 3Place the bowl of fish and marinade in the refrigerator and allow to marinate for 15 minutes. Remove and turn the steaks. Place bake in the refrigerator to marinate for another 15 minutes.
Step 4Remove the shark steaks from the marinade and place in an oiled baking pan. Sprinkle with paprika as desired.
Step 5Place in an oven preheated to 400 degrees F. Cook for 10 minutes per inch of thickness or until the fish flakes easily.
Step 6To grill: Remove steaks from the marinade, spray with cooking oil, and place on a hot grill. Grill for 5 or 6 minutes and then turn. Grill for an additional 5 or 6 minutes or until shark steaks are flaky.
Butter fish is an extremely oily fish and most be eaten in moderation. This is due to a wax that some people cannot digest and overconsumption can result in a laxative effect. In small quantities it is ideal for grilling as well as saucy dishes such as curries, risottos, and chowders.
In a medium pan over medium high heat, saute butter, garlic, sun dried tomato and capers for 1 minute.
Step 2Add cilantro, green onions, lime and wine, saute for 1 to 2 minutes until alcohol from wine evaporates.
Step 3Lower heat to medium low, add Boursin Cheese and allow to melt into sauce. Meanwhile, grill escolar in tin foil with 1 tsp of olive oil over medium high heat approximately 6 minutes per side or until each side is golden brown.
Step 4Serve sauce over fish and garnish with lime wedge and green onion
Wahoo is a firm white steaky fish that has a medium to strong flavour. It can be sold as cutlets or as steaks and is idea for grilling and barbequing, as well as, ceviche and steaming.
Cut Wahoo Fillet into small bite size pieces, season with Garlic and Black peeper seasoning, spray skillet with nonstick spray and preheat over medium heat.
Step 2Cook Wahoo in Skillet for a couple of minutes on each side.
Step 3Place Corn Chips on microwaveable plate and cover with Cheese.
Step 4Arrange Wahoo onto corn chips, spoon sala over Wahoo and top with Jalapeños or sliced olive.
Gurnard has a sweet mild flavour with a whit flaky texture. It is very similar in flavour and texture as flathead. It is idea for steaming, deep frying, baking, barbequing, poaching and in saucy dishes.
Place foil sheets on bench shiny side up.
Step 2Oil the foil.
Step 3Place Gurnard fillets on the foil.
Step 4Mix the topping and place on fish, add wine, close parcel loosely.Make sure there are no leaks.
Step 5Grill for 7-8 minutes.
Moonfish or Opah as its known in Hawaii is one of the most colourful commercial fish caught by our boats. It’s the first know warm blooded fish and has 3 different types of flesh. From the head along the backbone is an orange coloured flesh; around the belly of the fish is a white; while, under the side fin is a dark red steaky flesh which is often eaten as sashimi. Overall the moonfish is a firm flesh, very oily and rich in flavour.
Preheat the grill or a grill pan over high heat.
Step 2Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes.
Step 3Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes.
Step 4Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives.
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