Recipe Category: gurnard

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 3 tbsp Lupi Extra extra-virgin olive oil 1 lime, juiced 1 tsp chilli powder ½ tsp ground cumin 500gm gurnard fillets ½ tbsp vegetable oil salt Freshly ground black pepper 8 flour tortillas 1 avocado, cubed Lime wedges, for serving Slaw ¼ cup mayonnaise 2 tbsp lime juice 2 tbsp coriander, chopped 1 tbsp honey […]

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 400gm white fish, gurnard, cut into slider bun-sized pieces 8 slider buns 1½ cups breadcrumbs, pounded fine in a pestle mortar 1 tsp cumin 1 tsp sweet smoked paprika salt/ground black pepper 2 eggs, lightly whisked 1 tbsp lime juice 2 tsp sugar ½ chilli, deseeded and finely chopped 1 tbsp coriander, finely […]

Serves 4 Chef: Paulie Hooton 600gm market fish, skin on 50gm butter diced Lupi Extra Virgin Olive Oil 2 tbsp crispy shallots, to garnish 1 lemon, quartered Vietnamese slaw ½ daikon, julienned ½ carrot, julienned 1 cup bean sprouts ¼ wong bok, sliced thin ½ cup coriander leaves, picked ¼ cup mint leaves, picked Dressing […]

Our recent ‘Best of the Pacific Rim’ cooking class brought fresh and subtle flavours drawing inspiration from a blend of Europe, Asia and the Pacific Islands. Chef:  Paulie Hooton.  Serves:  4. 600gm market fresh fish, skin on, bone out 400gm artichokes, peeled 200ml vegetable stock 100ml water 150gm butter 300gm wild mushrooms (shiitake, Swiss brown) […]

Fish skewers are a great summer BBQ recipe – quick to prepare, can be matched with a variety of flavours plus your choice of (firm fleshed) fish such as Hapuku, Salmon, Kingfish, Monkfish, Gurnard, Rubyfish or Swordfish. Serves: 4.  Chef:  John Campbell 600gm market fresh firm fish (can use 2 different types) Bamboo skewers, pre-soaked […]

A flavoursome way to use any fresh white fish you have available. Serves:  4.  Chef:  Petra New 150gm fresh market fish eg: gurnard, terakihi 200gm prawn meat 2 garlic cloves, crushed 2cm ginger, grated 2 tbsp chives, chopped 2 tbsp coriander stalk, chopped 1 tbsp fish sauce 1 tbsp Kikkoman soy sauce 24 Gyoza wrappers […]

Extra chilli in the sauce will add a kick to this fish & squid recipe.  Matched with garlic, palm sugar, fresh turmeric, fish sauce & mint and a crunch from the nuts & vegetables. Serves:  4.  Chef:  John Campbell 60gm squid per person, cleaned 100gm firm white fish per person, skin off 300gm green beans, […]

The flavours of the Mediterranean work well with fresh gurnard or mullet fillets in this recipe.  SO quick to prepare! Serves:  4.  Chef:  John Campbell 3 gurnard or yellow eyed mullet fillets per person, skin on 1 eggplant, sliced 30ml Lupi Extra Virgin olive oil 20 olives, mixture of green, black and Kalamata 1 tbsp […]

Chef Marco Edwardes from Te Whau Vineyards shares the perfect BBQ fish recipe served with a summer salad. Serves:  4.  Chef:  Marco Edwardes 4 x 160gm snapper fillets (or other fresh white fish fillets), skin on 1 tsp smoked paprika Salt and pepper 3 tbsp Lupi Extra Virgin olive oil 1 lemon, quartered for garnish […]