A couple of weeks ago I had an amazing foodie experience! During Wellington on a Plate my man and I shot along on to the last night of the Oyster Shack (cleverly marketed by Rachel of Yellow Brick Road). There was something extraordinary about hanging about in a car park on an overcast cool windy evening, lining up at the Oyster Shack caravan for our order, leaning on a wine barrel, slurping down a 'tray' of beautiful freshly shucked oysters followed by a mouthful of Pinot Gris. We both thought this 'pop up' idea was a stroke of genius and we loved the experience. During the Food Bloggers Conference I had the opportunity to listen to Rachel talk about her seafood business. She's passionate about sustainable fishing, and buys and sells knowing where the catch was caught,when and by whom. Rachel recently received the Sir Peter Blake Emerging Young Leader Award, http://www.sirpeterblaketrust.org/blake-leaders/the-alumni/2012/rachel-taulelei/
She deserves every success with her future business aspirations.
We eat a lot of fish in our house and I have many favourite recipes.One of my cooking mates Elaine gave me her recipe for a fish dish, it is a super recipe - full of flavour and can be prepared ahead of time. It is a perfect lunch dish with a side salad or for dinner as a main with beans and scalloped potatoes or with a medley of root vegetables cooked Moroccan style.
Moroccan Fish
Serves 4 people with generous portions
800g fresh fish fillets
Salt and pepper
Marinade
1/3 cup chopped onion
1 clove of garlic crushed
1/3 cup fresh chopped coriander
1/3 cup fresh chopped parsley
1 tsp cumin seeds
1 tsp paprika
juice of 1 lemon
1/2 cup of olive oil (I use a little less)
Pinch Cayenne Pepper
Hot oil for cooking
Method
Lightly dust the fish with salt and pepper and place in dish where all fillets lie flat. Whizz the rest of the ingredients - not too finely - leave them a little chunky. Spoon marinade over the fish and leave for a least an hour. Remove the fish and as you do cover the other side of fillet with the marinade. It is quite thick so it won't run off the fish when you place the fish into the pan.Cook in hot oil for a few minutes each side. Delish!
She deserves every success with her future business aspirations.
We eat a lot of fish in our house and I have many favourite recipes.One of my cooking mates Elaine gave me her recipe for a fish dish, it is a super recipe - full of flavour and can be prepared ahead of time. It is a perfect lunch dish with a side salad or for dinner as a main with beans and scalloped potatoes or with a medley of root vegetables cooked Moroccan style.
Moroccan Fish
Serves 4 people with generous portions
800g fresh fish fillets
Salt and pepper
Marinade
1/3 cup chopped onion
1 clove of garlic crushed
1/3 cup fresh chopped coriander
1/3 cup fresh chopped parsley
1 tsp cumin seeds
1 tsp paprika
juice of 1 lemon
1/2 cup of olive oil (I use a little less)
Pinch Cayenne Pepper
Hot oil for cooking
 |
| Using my handy handheld whizz |
Method
Lightly dust the fish with salt and pepper and place in dish where all fillets lie flat. Whizz the rest of the ingredients - not too finely - leave them a little chunky. Spoon marinade over the fish and leave for a least an hour. Remove the fish and as you do cover the other side of fillet with the marinade. It is quite thick so it won't run off the fish when you place the fish into the pan.Cook in hot oil for a few minutes each side. Delish!
 |
| Fish ready to cook |
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