Recipe Category: monkfish

A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months. Serves:  4.  Chef:  Paulie Hooton 400gm skinned & boned monkfish, cut into small even cubes 200gm raw prawn cutlets, deveined 1 tbsp good quality vegetable oil 2 shallots, peeled & finely chopped Thumb-sized […]

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, […]

Caramelised palm sugar balanced with fish sauce, chilli and spring onion creates a rich sauce to coat fish fillets in Chef Colin Doyle’s Vietnamese recipe.  Use a firm fleshed fish like bluenose, hapuku or monkfish as they will handle the bold flavours. Serves:  4.  Chef:  Colin Doyle For the caramel 1 disc light palm sugar […]

A great winter fish recipe full of bold flavours alongside a creamy mash.  Hapuku, monkfish or any other firm fleshed fish will match perfectly with the sauce. Serves: 4.  Chef:  Steve Roberts 4 x 160 – 180gm fillets of fresh market fish (hapuka, monkfish), skinned/boned 50ml Lupi Extra Virgin olive oil 30gm butter Juice of […]

Simple & fresh flavours done well. Serves:  4.  Chef:  Marco Edwardes. 480gm Snapper fillets (or other fresh seasonal fish fillets), skin on 360gm jersey benne or new season potatoes, washed 120ml Lupi Extra Virgin Olive Oil 1 tbsp wholegrain mustard 2 tbsp red wine vinegar Zest and juice of 1 lemon Salt and pepper 20gm […]

This vibrant looking dish is matched by the incredible flavours.  We have made extra roasted red pepper dressing for you to keep in the fridge and use alongside your favourite steak or chicken. SERVES:  4 | CHEF:  MARK DRONJAK 600gm Market fresh seasonal fish fillet Lupi Extra Virgin Olive oil Salt and cracked pepper 1 […]

Thanks to Chef Marco Edwardes from Te Whau Vineyard for sharing his Frutta de Mare recipe in his recent Mediterranean cooking class at the Seafood School.  The flavours of tomato, bay leaf and orange match with most seafood so whatever your ‘catch’ is – it will work perfectly…just mix and match the seafood available.  Serve the […]

Chef Marco Edwardes from Te Whau Vineyard shares the freshness of mango with a touch of spiced vegetables alongside fresh seasonal fish fillets. Chef:  Marco Edwardes.  Serves:  4. 720gm market fresh fish, skin on 300gm agria potatoes, peeled and diced into cubes 150gm green beans, sliced 120gm small field mushrooms, quartered 3 vine tomatoes, quartered […]

Awesome Chef Marco Edwardes from Te Whau Vineyard shares his freshly made curry sauce recipe matched with seasonal crispy skinned fish.  The lightly spiced curry matches perfectly and is topped with a crunchy coconut sambal topping. Chef:  Marco Edwardes.  Serves:  4 2 tbsp ghee or butter 4 180gm fish fillets (seasonal) To serve: steamed basmati […]

Colin Doyle creates another delicious dish (you can also use fresh scallops or chunks of fish) full of the flavours of Mexico.  Join Colin in his next Mexican class on Thursday 23rd October. Chef:  Colin Doyle.  Serves:  4. 24 raw prawn cutlets (or use fresh scallops if available) 1 cup raw pumpkin seeds (pepitas) 1 […]

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