Cairns Ocean Products Fish Recipes

Seafood Tips

Swordfish with Caramel Onions
Orange Mackerel

Italian Fish

Coconut Marinated Fish

Swordfish with Caramel Onions (Serves 4)
Ingredients:	Method:
4 Swordfish steaks 1 large onion, sliced thin 4 tablespoons brown sugar 3 Tablespoons butter	Melt butter and sugar together in a heavy pan until melted and just sizzling. Add onions to pan and gently sauté until soft. Remove onions from pan, leaving all the juice and keep warm. Turn up the heat and fry swordfish in the remaining juice approx. 2 minutes each side (depending on thickness) until just cooked. Put swordfish onto plate, pour remaining pan juices and top with caramelised onions. Serve with creamy mashed potato topped with pine nuts (use warmed milk for an extra creamy texture). This recipe is also good for fresh Tasmanian salmon cutlets or Red Emperor Fillets.

Orange Mackerel (Serves 6)
Ingredients:	Method:
1 kg Mackerel fillets 1/4 cup orange juice 2 teaspoons olive oil pepper nutmeg Orange slices (garnish) Parsley (garnish)	Mix oil and juice together well. Place fish in lightly greased pan. Pour sauce over fish. Sprinkle with pepper and nutmeg. Bake at 350° for 20-25 minutes until fish flakes easily. Garnish with orange slices and parsley.

Italian Fish (Serves 6)
Ingredients:	Method:
1 kg Flounder or other fish Pepper to taste 600g jar spaghetti sauce 1/4 teaspoon oregano 2 tablespoons parsley 1 cup shredded mozzarella cheese	Arrange fish in lightly greased pan. Sprinkle with oregano and pepper. Pour sauce over fillets. Sprinkle with parsley. Bake at 180° for 20 minutes or until fish flakes easily. Top with cheese and bake for 5 more minutes. Enjoy!

Coconut Marinated Fish

Ingredients:

Method:

Fish:
Any good quality local reef fillets or Atlantic Salmon (approx. 200g per person)
Oil
Coriander Leaves, chopped

Marinade:
400ml can of Coconut Cream
Rind of 1 large lemon
2 cloves Garlic, crushed
2 tablespoons fresh coriander leaves
2 tablespoons of Palm Sugar
2 tablespoons of Fish Sauce.

Mix all marinade ingredients together and pour over fish fillets. Marinade at least 1 hour. Barbeque or fry fish in a little oil and baste with marinade while cooking. Place fish back in marinade after cooking until ready to serve (it will absorb more flavour). Sprinkle with chopped fresh coriander leaves before serving.

This marinade will be enough for up to 2kg of fish fillets.

You can substitute minced bottled garlic and chillies.