Feeling like some fish, whether for Good Friday or any day? CW has sourced a couple of seafood recipes that are simple, nutritious and delicious.
Broccolini and spiced fish tacos
Recipe and image courtesy of Perfection Fresh | perfection.com.au
Makes: 10
- 750g white fish fillets (such as ling or flathead)
- 40g sachet fajita seasoning
- 1 bunch broccolini
- Vegetable oil
- 10 mini flour tortillas, warmed to serve
- 1/4 cup chipotle mayonnaise
- Lime wedges, to serve
Salsa
- 4 baby cucumbers, diced
- 1 large avocado, diced
- 2 truss tomatoes, quartered, seeds removed, diced
- 2 Tbsp sliced jalapenos, drained, chopped
- 1 lime, juiced
- To make the salsa, combine all the ingredients in a bowl.
Cut the fish into thin 8cm long strips. Sprinkle the seasoning over the fish, turning to coat. Rinse the broccolini, with the water clinging, place into a snap lock bag. Microwave for 1.5-2 minutes on high, until bright green and just tender. Drain. Cut each broccolini stem in half lengthways. Keep warm.
Heat enough oil to cover the base of a large, non-stick frying pan over a medium-high heat. Cook the fish in batches, turning occasionally, for 3 minutes, or until the fish is cooked through.
To serve, spread tortillas with mayonnaise. Top with boccolini, fish and salsa. Serve with lime.
Steamed fish with red onion, pesto, fennel and olives
Recipe and image courtesy of Jacqueline Alwill for Australian Onions | australianonions.com.au
Serves: 2
- 1 small bulb fennel, trimmed and cut into 6 pieces
- 2 160g pieces salmon
- 150g cherry tomatoes, halved
- 1/4 cup mixed olives
- 1 small (120g) red onion, peeled and cut into sixths
- Extra virgin olive oil
- 2 Tbsp pesto
- Sea salt and black pepper
To serve
- Pumpkin mash, if desired
- Rocket salad
Heat oven to 200°C. Lay 2 large pieces of baking paper on a tray to lay ingredients into as the steaming parcel.
Start with the fennel pieces to create the base, then add salmon, arrange cherry tomatoes and olives around the fish, top with red onion pieces, drizzle with extra virgin olive oil, and season with sea salt and black pepper.
Wrap the ends in and fold over to create a parcel and place in oven to bake for 20 minutes.
Once cooked, transfer to plate with a dollop of pumpkin mash if desired. Drizzle pesto around the edges, garnish with herbs or the tops of the fennel if handy, and serve.
