Seafood

Seafood Recipes

BBQ Seafood with Harissa and Coconut Citrus Glaze

BBQ salmon skewers with crunchy slaw

Coconut blue-eye trevalla

Crispy skin salmon with potato and dill salad

Oysters Four Ways

Scallops with Coriander and Lemon Butter Sauce

Teriyaki Salmon

Steamed Mussels with tomato and chorizo broth

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Coconut Crumbed Prawns

Prawn and avocado salad

Tequila prawns with pineapple carpaccio

Prawn Cocktails with Smoky Mayonnaise

Ocean trout skewers with citrus marinade

Sautéed salmon with citrus salsa

Bream with cannellini beans and tomatoes

Whole Salmon with Cherry Tomatoes and Fennel

Creamy Fish Pie

Smoked Salmon with Avocado Salsa and Prawns

Flathead with herb crumble

Rose and prawn coconut curry

Lemon and garlic squid

Seared scallops with quinoa, apple salad and butternut pumpkin

Scallop, avocado and mango tostada

Seared scallops with mint, peas and bacon

Scallop risotto

Smokey scallop chowder

Honey, soy and garlic scallops

Coconut fish curry

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Roast ocean trout with white bean puree and fennel salad

Lemony fish bites

Orange and rosemary glazed salmon

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Fillet of salmon with green pea cream and scorched cauliflower

Oven baked pink ling gratin

Flathead with salsa verde

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Pan-roasted pink ling with sweet potato chips & avocado yoghurt

Orange and rosemary salmon with fennel salad

Pink ling burgers

Blue eye en papillote with herbs & citrus

Mini Buckwheat Blini

Huon Salmon Lemongrass Skewers

Crayfish with Chilli Butter

Prawn and mango rolls

Crayfish Sandwich

Blue eye with couscous and roasted seasonal vegetables

Roasted Blue Eye with Tomatoes and Fennel

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Seafood Platter with Coriander-Tarragon Salsa Verde and Lemon-Paprika Dressing

Salmon and prawn chowder

Salmon, Spinach and Ricotta Parcels

Oysters Rockefeller

Salmon and Potato Patties

Seared Sesame-crusted Tuna

Cheesy fish cakes

Crayfish Mornay

Scallop Pasta al’arrabiata

Huon Smoked Salmon Tart

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Lemon and Chive Risotto with Herb Crusted Pink Ling

Stir fried sweet chilli scallops

Tasmanian Mussels with Tomato, Fennel and Basil

Pink Ling with Garlic Butter and Lemony Asparagus

Prawn Red Curry