Recipe Category: Seasonal white fish recipes

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 to 6 people.  Recipe by Seafood School chef: John Campbell 50ml Lupi Extra Virgin Olive oil 200gm chicken thigh, chunky diced 200gm chorizo sausage, sliced 1 onion, diced 3 cloves garlic 1 red capsicum, sliced 1 green capsicum, sliced 300gm long grain rice 500ml chicken stock 2 pinches saffron 200ml white wine Salt […]

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 […]

Spiced seafood kebabs are great for summer afternoon bbqs at home or the bach.  Ideally use a firmer fish which will hold together well on the skewers. Serves 4 /  Chef: Paulie Hooton  400gm Swordfish and Tuna ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala ½ tsp turmeric Salt / Black […]

Traditional Mediterranean flavours work well with the roast potatoes adding texture and balance. Serves:  4.  Chef:  Paulie Hooton Ingredients 600gm red snapper fillets, skinned and boned 300gm baby agria potatoes 1 onion, chopped 2 cloves garlic, peeled and chopped 1 sprig rosemary, a few leaves chopped and rest for garnish 2 tomatoes, diced ½ cup […]

Today we used Hapuku steak for this recipe but you can use any fresh fish you (or your fishmonger) have. Chef:  Paulie Hooton.  Serves:  4. 600gm market fish fillet steak, 150gm each 350gm gourmet baby potatoes 350gm fresh chorizo sausage (good quality from your butcher) 150ml Lupi Extra Virgin Olive oil 100gm butter, unsalted 2 […]

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) […]

All the flavours you love about Vietnamese cuisine are brought together in this seafood soup. Serves:  4.  Chef:  Paulie Hooton 8 cups chicken stock 1 cup water 1 lemongrass stalk, crushed 3 cloves garlic, crushed 3 whole star anise 3 inch piece of ginger, crushed 1 birds eye chilli, seeded and chopped 2 tsp sugar […]

A classic chowder brimming with seafood. Any combination of New Zealand shellfish and fish that you have available will work. Serves:  4.  Chef:  John Campbell.  Photo:  Sean Shadbolt (The Complete NZ Seafood Cookbook) 20gm butter 100gm bacon, diced 100gm onion, diced 2 cloves garlic, chopped 100gm celery, diced 100ml white wine 1 litre chicken or […]

Sea Perch has a delicate flavour, slightly sweet with a firm texture. Great in a Thai coconut curry or why not try this easy recipe with capers and butter. Serves:  1.  Chef:  Paulie Hooton Ingredients: 180gm Sea Perch fillet, skinned and boned Sea salt and pepper Olive oil, for cooking 50gm butter 25gm capers 1 […]

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