Recipe Category: Kids in the Kitchen

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 […]