Recipe Category: Seafood Tapa and Entree Recipes

Italian style mussels that are incredibly quick to prepare. Serves:  4.  Chef:  John Campbell. 1kg medium-sized mussels 100ml water or white wine 50gm butter 50ml olive oil 2 tbsp fresh parsley, finely chopped 2 cloves garlic, finely chopped Sea salt and freshly ground black pepper 100gm parmesan, finely grated 1. Preheat grill. 2. Wash and […]

The key is to use the freshest NZ salmon you can find. Serves:  4.  Chef:  Steve Roberts. Photo:  Jason Burgess 480gm salmon fillet, very fresh 2 tbsp fresh lemon juice Sea salt and pepper to taste 2 -3 firm ripe vine tomatoes peeled, seeded and diced 2 tbsp crème fraîche 2 shallots, finely diced 4 […]

Chef Steve Roberts created these cute fish sliders for his recent ‘Fast & Fresh’ cooking class at the Seafood School.  The polenta coating gives them a great crunch and texture alongside the creamy aoili. Serves:  4.  Chef:  Steve Roberts 500gm white market fish, skinned and boned 50gm plain flour 2 eggs, lightly beaten 200gm medium […]

Chef Petra New created this light and refreshing marinated fish recipe in her ‘Street Food’ class at the Seafood School.  You can use any type of firm white fish available. Serves:  4.  Chef:  Petra New 500gm fresh tuna fillets, bite size dice (or any other firm white fish) 200ml lemon juice ½ red onion, fine […]

This recipe from our first cookbook ‘The New Zealand Seafood Cookbook’ showcases our amazing NZ mussels topped with flavours of the Mediterranean.  Perfect as an entrée or part of a mixed platter. Serves:  4 (entree).  Chef:  Petra New. 20 green-lipped mussels Extra virgin olive oil ½ onion, diced 2 cloves garlic, crushed 100gm tin whole […]

Freshly made harissa paste adds a burst of flavour to these filled prawn flatbreads.  The citrus mint yoghurt completes the flavour combination.  You can also replace the prawns with cubes of freshly cooked white fish instead. Serves:  4.  Chef:  Mark Southon 20 raw prawn cutlets, tail removed 10gm mint 100ml natural yoghurt Salt and pepper […]

This recipe is one of the 79 featured seafood recipes from the Auckland Seafood School’s ‘NZ Seafood Cookbook’ created by professional chef – Steve Roberts. The flavours of the Pacific with a little hit from the curry paste are tied up in these fishcakes. Once you’ve made and tasted these I reckon you’ll be hooked. Makes 12-15 […]