Fish Wraps

Easy to make , refreshing and beautiful.

One of my favourites in summer

Ingredients

• Fish Fillets (I use Snapper fillets)
• Cajun Spice Mix
• Tortilla Wraps, soft
• Lettuce
• Tomatoe
• Mayonaise
• Lime Jouice

Coat fillets with Cajun spice and Pan Fry

Mix ¼ Cup Mayonnaise with juice and Zest of 1 Lime, chopped lettuce and Tomatoe

Add  all ingredients to tortilla and warm in one of the Foreman like grill

Fish Head Soup

Making the stock

Use only fresh snapper heads and backbones after the fillets have been taken off.

Fill a saucepan ¾ full with the heads and backbones, add water but do not quite cover the fish. Bring to boil then simmer gently for 20 mins to 30 mins, squashing the heads and backbones down from time to time. Allow to cool if possible and then strain off the liquid into a container with a lid, which can then be placed in the fridge for use later, or in the freezer for keeping.

If there is any easy to scrape off flesh on the heads or backbones, that can be added to the stock for extra flavour if desired.

Pour off the stock while it is still liquid as it sets to a jelly when cold.

Making the soup

Finely chop an onion and fry in a little marg or butter in a saucepan.

Add 1 tablespoon of flour, large knob of butter, heat slowly until butter melts, add cup of milk until it thickens then add soup mix, then add the stock, simmer gently for a few minutes.

The soup can be made thin or thick, depending how much thickening is used

Add salt and pepper to taste when served.

Savoury Fish Crust

Rice Bran oil loves a high heat and when you bake this fish you get a lovely crispy crust.

Albeit this recipe states fish, it is just as delicious on chicken

Another of my favourites

It's easy, delicious and nutritious - Enjoy!

INGREDIENTS

Lime or Lemon Infused Rice Bran Oil

(I cheated and added a bit of Lemon to oil)

4 fish fillets of your choice (or chicken breasts)
CRUST

2 Bread crusts - crumbed

1/2 cup Chopped Parsley

1/2 cup Parmesan Cheese

Salt & pepper

METHOD
Preheat the oven to 200°c.

• Mix the crust ingredients together with Lime or Lemon infused Rice Bran Oil until just moist enough to press together.
• Place the fish fillets on baking paper with a little drizzzle of your chosen oil on a tray. (A tray with sides to catch any runs is best).
• Press the mixture on top of each fillet and bake for 10 to 15 minutes or until the fish or chicken is cooked to your liking. (Do not overcook fish, it's delicate and cooks quite quickly. Chicken takes longer to cook than fish).
  
  
• Serve with fresh Asparagus and a jacket potato or your favourite salad or veggies.
  
  
  

Chinese Wok Fish

This recipe is one of my favourites and well worth the effort

• Cut the fish into reasonable size pieces.(Say 6cm by 6cm
• Heat up a wok with olive oil until really hot.
• Add the fish
• Then garlic and ginger on top of fish (we don’t put in the ginger).
• Then turn the fish over
• Then around and on top of the fish put 1 green pepper,  1 red pepper, app 2 tomatoes all chopped into slices
• I also remove seeds from tomatoes.
• Add 3 chillies finely chopped (leave seeds).
• Add a drizzle of Soy Sauce (app 2 tablespoons), Oyster Sauce and Fish Sauce (we don’t put in fish sauce as we don’t have it).
• Add app 2 glasses of beer.
• Put the lid on and leave for 3-5 minutes (depending how soft you like you peppers and tomatoes).

Ingrdients

Fish

Garlic and ginger

1 green pepper

 1 red pepper

App 2 tomatoes all chopped into slices (I also remove seeds from tomatoes.

3 chillies finely chopped (leave seeds).

Soy Sauce (app 2 tablespoons)

Oyster Sauce

Fish Sauce (we don’t put in fish sauce as we don’t have it).

App 2 glasses of beer.

Thai Fish cakes

Bloody Nice and addictive

2 large Fish fillets cut into squares (app 4 cm)

4 slices bread

1 red onion chopped into quarters

2 teaspoon red curry paste

1 tablespoon Fish sauce or soy sauce (I prefer to do 50/50)

1 teaspoon Sesame seed oil

½ teaspoon Salt

½ teaspoon Sugar

Roughly chopped Corriander

Dipping Sauce

1 Tablespoon of Oil

1 tablespoon of Lemon or lime

1 tablespoon Water

1 tablespoon fish sauce

About 2 teaspoons Sugar

Red chilli to your taste

Blend bread, add onion, then blend, add fish then blend, add fish sauce, sesamee seed oil, salt, curry powder and sugar then blend again, Finally add coriander and blend again. You may find you need to do fianl mixing by hand.

Wet hands, make patties into cakes.

Heat pan and cook with oil.

Dipping sauce (Use sweet chilli sauce if you can’t be bothered)

Mix all ingredients together and add more or less to your taste

Fish Pie

This is one of those recipies you use your imagination when you dont have the ingredients

This could easily become one of the families favourites throughout the cooler months. It is easy to cook & a great way to include fish in your diet.

500g Fish

300ml Milk

1/2 Tsp Powdered Chicken or Vegetable Stock

1 Tbsp Garlic Infused Rice Ban Oil

1 Onion - Finely Chopped 

1 Stick of Celery - Finely Chopped

2 Small Carrots - Finely Chopped

2 Cloves of Garlic - Finely Chopped

1/4 Cup of White Wine Stock

25g Butter

2 Tbsp Flour

Zest & Juice of 1 Lemon

1 Handful of Chopped Parsley

12 Scallops (Optional)

Salt & Pepper

Savoury Puff Pastry Sheet 

Serves 4-5

METHOD

Place your fish in a saucepan & cover with milk.

Sprinkle the powdered stock over the milk.

Bring to the boil & turn the heat off.

Leave covered while you assemble the rest of the dish.

Then

Bring to heat your Garlic Infused oil in a saute pan.

Place your chopped onion, celery, carrot & garlic in the pan & cook until the onion goes translucent.

Add your White Wine Stock.

Continue to cook your vegetables until the Vincon is reduced & sticky. Add your butter & flour to create a 'rue' around your vegetables.

Add to the pan the milk you poached the fish in & keep stirring until the sauce has thickened.

Flake your poached fish & add to the sauce with your scallops (if using).

At this stage you can adjust the seasoning to your liking. We enjoy lovely lemon flavours, so add the zest & juice of a lemon. Fresh parsley & salt & pepper finishes it nicely. Alway taste to check your seasoning.

To serve, I place a portion in a deep ramekin with a pastry circle on top. 
For the pastry tops, cut 5 circles of pastry out a Savoury Puff Pastry Sheet & bake on a high heat until golden (about 10minutes)

Fish Chowder

This is one of our favourites

150g bacon, chopped

20g butter

1 leek, sliced

1 fennel bulb, outer leaves removed, sliced

2 tablespoons dry sherry (We used red wine)

1L chicken stock (gluten free)

3 large potatoes (500g), peeled and cut into 2cm cubes

2 teaspoons thyme or lemon thyme leaves

400g firm white fish fillets

400g can corn or 1½ cups frozen corn

2 tablespoons flat-leaf parsley, finely chopped

Medium chili (Just a small kick is required)

• Heat a large heavy-based saucepan over medium heat and cook bacon until crisp.
• Transfer to a plate.
• Melt butter in the saucepan and cook leeks and fennel until soft.
• Sprinkle flour over the vegetables and cook for a minute.
• Add sherry, then stock and bring to the boil.
• Add bacon, potatoes and thyme to the pan, simmer uncovered for 20 minutes.
• If the corn is raw add with Bacon step above. Oterwise if can add as below
• Add fish, corn, chilli and cook for a further 2 minutes.
• Stir through parsley and serve

Cajun Style Snapper

 "Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens.Spicy and delicious!"

• In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
• Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
• Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
• Place the fish fillets in the hot skillet.
• Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

2 tablespoons paprika

2 teaspoons cayenne pepper

1 ½ teaspoons ground black pepper

1 tablespoon salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

4 fillets

1 ½ cups butter, melted

Raw Fish

For you sofities out there, the fish isnt really raw as it is cooked in lemon juice, and the taste is unbelievable

500g cubed groper, snapper or whatever

lemon juice

white vinegar

small tsp salt

can coconut cream

1 green pepper chopped

small onion chopped

1 tsp chilli sauce

1 teaspoon sugar

2 tomatoes chopped

Marinate fish in lemon, salt, vinegar overnight.

Drain away marinade and briefly wash. (Optional,I like to leave fish in marinade and add ingredients)

Put fish into other ingredients and chill before eating.

Beer battered Fish and chips

The battered fish is one of my favourites and we cook the fish often like this

If you are like me and buy the tartare sauce and stay away from chips, it’s a piece of cake, fast and beautifully light

If you are going to make chips, get them started first

Beer Battered Fish

2 teaspoons olive oil

1 egg, lightly whisked225g (1 1/2 cups) self-raising flour

375ml (1 1/2 cups) chilled light beer

Salt & freshly ground black pepper

Vegetable oil, to deep-fry

8 (about 120g each) white fish fillets (such as flathead or whiting)

Sea salt flakes, to serve

Lemon wedges, to serve

   Place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth.

Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

   Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off  excess.

 Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel.

Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

Tartare Sauce

1 egg yolk

1 tablespoon fresh lemon juice

2 teaspoons mustard powder

250ml (1 cup) light olive oil

2 tablespoons drained capers, finely chopped

8 baby gherkins (cornichons), finely chopped

2 green shallots, ends trimmed, finely chopped

2 tablespoons finely chopped fresh continental parsley

1 tablespoon finely chopped fresh dill

2 tablespoons finely chopped fresh chives

Salt & freshly ground black pepper

To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and

process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy.

Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine.

Season with salt and pepper.

Chips

4 large (about 200g each) unpeeled desiree potatoes, cut into wedges

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil.

Cook in oven, turning occasionally, for 40 minutes or until golden brown.

Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.

Tangy Fish Caserole

This is a beautiful meal as it is too your taste so you will love it.

In olive oil fry up 1 large onion,garlic,garam massala and paprika, use usual judgement as to quantities

Boil up a cup of rice and set aside.

Add a tin of tomatoes and mix in, when simmering add a cup of sweet corn kernels and simmer for a couple of minutes

Add chopped fish and simmer for 1 minute.

At this stage do the taste test and make it what you want.

(We found the taste too bland and added Cayenne Pepper and more Garam Masala)

Then add the rice and the juice of 2 lemons and a teaspoon of chopped coriander. simmer for 5 minutes.

Chilli and Lime stir fry calamari

Oil spray

400G calamari rings

6 cups chopped veges, such as red pepper, carrots, broccoli, mushrooms, bok choy.

100ml sweet chilli sauce

50ml Lime juice

60ml water

400g ready-to-go egg or hokkien noodles

1. Spray wok with oil, Stir fry calamari rings over a high heat until cooked, set aside

2. 2. Spray wok with a little more oil. Stir fry onion and vegetables for a few minutes

3. Then add chilli sauce, lime juice and water. Simmer over heat until vegeables are cooked

4. Add noodles and heat for a few more minutes, add calamari then server

Thai Prawn cakes

500G peeled prawn coarsely choppe

¼ cup cornflour

1 ½ tablespoons Thai Style red curry paste

1 egg whie

2/3 cup fresh coriander

75 g green beans thinly chopped

Oil spray

2/3 cup fresh mint

3 spring onions, thinly chopped

1. Place prawns, corn flour, curry paste, egg white and half coriander and mint in a food processor. Process until combined.

2. Transfer to a bowl and add onions and beans

3. Spray large frying pan and place medium heat

4. Cook cakes in batches for 2-3 minutes each side until golden brown

5. Put onto paper towel

Smokey Fish Tacos / Wraps

 Serves 4-6

INGREDIENTS:

600-800g white fish fillets (cod/tilapia)
1 ½ tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp onion powder
½ tsp cumin
½ tsp salt
½ tsp brown sugar
¼ tsp cayenne pepper
2 tbsp canola oil
12 corn tortillas or Tacos

Combine the paprika, oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Coat the fish fillets in the mix. Heat the BBQ, drizzle the canola oil on the BBQ plate and grill the fish fillets.
Add your favourite Salad and dressing (We recommend our fresh salad and Jo’s sauce or Aioli sauce with lime)

BBQ Mussels with Garlic and Herbs

 Serves 4-6 •Prep time 5-minutes •Cook time 5-minutes

INGREDIENTS:
12-15 mussels
1 tbsp butter
2 garlic cloves, diced
½ cup parsley, finely chopped
½ cup chives, finely chopped
40 grams Panko crumbs
lime juice
½ cup parmesan

Melt butter in a small sized pot on top of the bbq plate.

Combine garlic, parsley, chives, bread crumbs, parmesan and lime juice into a bowl. Stir and set aside.

Place the mussels on the hot barbecue grate. Close the barbecue hood and smoke the mussels for 2-3 minutes until mussels open.

When mussels have opened, remove half the shell.

Add a spoonful of the mixture into the open mussels.  Place the mussels back onto the hot barbecue grate. Close the barbecue hood and smoke the mussels for 2-3 minutes until golden.

To serve, place mussels on a large platter garnished with parsley and lemon wedges