Recipe Recap: Got Fish?

With my series of recipe recaps, I tend to hunt down the top recipes around and share them with each and everyone of you to give a go! Today’s theme goes to the almighty fish so on that note, let’s get into the first great find! Slide1

Dukkah Salmon on rice and quinoa with kale and beetroot by 

Ingredients (Serves 4)

  • 1 bunch baby beetroot, leaves trimmed    10458229_684044608343985_593585561138858729_n
  • 1 1/2 cups (300g) Sunrice rice and quinoa
  • 4 (about 150g each) salmon fillets, skin on
  • 1/4 cup almond dukkah
  • 1 tbs olive oil, extra to serve
  • 150g baby kale
  • 100g labne, coarsely chopped
  • 1/4 cup baby mint leaves
  • 1/4 cups coriander leaves1. Preheat oven to 180C. Wrap beetroots individually with foil. Place on a baking tray. Bake for 45 minutes or until tender. Set aside to cool slightly. Peel beetroots and cut into quarters. Set aside.

    2. Cook rice following packet directions. Set aside, covered, to keep warm.

    3. Meanwhile, sprinkle each salmon fillet evenly with 2 tbs of the dukkah. Heat half the oil in a large non-stick frying pan over medium heat. Add salmon; cook for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

    4. Heat remaining oil in a large frying pan over high heat. Add the kale; cook, tossing for 2 minutes or until kale just wilts. Add the rice and quinoa and cook, tossing, for 2 minutes or until well combine. Remove from heat. Season with salt and pepper. Arrange the rice on serving plates. Top with beetroot, labne, and sprinkle with mint and coriander. Top with salmon and sprinkle with remaining dukkah and drizzle with olive oil. Serve immediately.

Sesame Tuna with apple slaw by

Ingredients (Serves 4)

  • 2 tbs sesame seeds
  • 4 (150g each) fresh tuna steaks10733990_723263821088730_6031249727702846315_n
  • 1/4 small green cabbage, trimmed, shredded
  • 1 large red apple, cored, cut into matchsticks
  • 3 large celery sticks, trimmed, cut into matchsticks
  • 1 tbs chopped fresh chives
  • 1 1/2 tbs salt-reduced gluten-free soy sauce
  • 1 1/2 tbs lemon juice
  • 1/2 tsp caster sugar
  • 1 tsp sesame oil
  • 2 tbs pomegranate seeds1. Place the sesame seeds on a plate. Press 1 side of the tuna into the sesame seeds to coat. Set aside.

    2. Place the cabbage, apple, celery, radish and chives in a large bowl. Stir the soy, lemon juice, sugar and sesame oil in a small bowl until sugar dissolves.

    3. Heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the tuna, sesame-side down, for 1-2 minutes or until golden. Turn and cook for a further minute for medium, or until cooked to your liking.

    4. Divide slaw among plates. Top with the tuna, drizzle with the dressing and sprinkle with pomegranate seeds.

Mighty mackerel with mixed tomato & quinoa salad by Jamie Oliver

Ingredient (Serves 4)845_1_1420714175_lrg

For the salad 

  • 1 mug (300g) quinoa
  • ½ lemon
  • 800 g ripe mixed-colour tomatoes
  • 1 fresh red chilli
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar

For the mackerel

  • 4 x 200 g whole mackerel, scaled and gutted, from sustainable sources, ask your fishmonger
  • 1 heaped teaspoon ground coriander
  • Olive oil
  • 2 sprigs fresh rosemary
  • 2 cloves of garlic

To serve

  • 2 heaped tablespoons fat-free natural yoghurt
  • 2 heaped teaspoons jarred grated horseradish
  • A couple of sprigs of fresh basil

1. Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of salt and the lemon half, then pop the lid on and stir every now and again • On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone • Rub all over with salt, pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil

2. Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli • Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves • Turn the fish when golden (roughly 4 to 5 minutes on each side)

3. When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes • Drizzle with the extra virgin olive oil and balsamic, and a pinch of salt and pepper • Lay the crispy fish on top • Mix the yoghurt and horseradish together and dollop it over the fish • Pick over the basil leaves and serve.

 Happy weekend kiddies and until my next post, keep your tummies happy! 

1 Comment
  1. Easy and healthy recipes! Since I am avoiding red meat now, might as well try to cook new recipes with fish. I will surely enjoy my fishy meals now, even if I do it everyday! Thank you!

Leave a Reply