Recipe Category: Snapper Recipes

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 […]

Have you tried fish wings before?  Crispy, crunchy texture with a touch of salt and pepper spice served with a sweet and sour dipping sauce. Serves:  6 (taster).  Chef:  Paulie Hooton Ingredients 1kg blue cod or snapper wings 1 tbsp black peppercorn 1 tbsp white peppercorn 1 tbsp Szechaun peppercorn 3 tbsp sea salt 1½ […]

Fresh fish is cured (cooked) in citrus and finished with coconut cream.  Great with snapper, tarakihi, trevally or kingfish.  Ask your fishmonger to remove skin from the fillets.  A great versatile dish – try adding diced red capsicum or slightly more adventurous fresh diced mango or seedless grapes.  Serving option:  lettuce cup (cos, gem or […]

Chef Marco Edwardes created a little something special in his recent ‘Fizz & Fins’ Masterclass. Serves:  4.  Chef:  Marco Edwardes 480gm Snapper fillets, skin on 1 lemon, quartered for garnish Salt and pepper Tomato and Olive Salad 40ml Lupi Extra Virgin Olive oil 1 punnet mixed red and yellow cherry tomatoes, halved 60gm green and […]

Chef Steve Roberts created something special for his recent Valentines Day cooking class. Serves:  4.  Chef:  Steve Roberts 1 small or ½ large cauliflower, chopped 250ml cream 700ml Foundation Foods chicken stock 20gm butter Salt and pepper, for seasoning 4 x 180gm snapper fillets, skin on, bone out 4 whole scampi Lupi Extra Virgin Olive […]

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 […]

Crunchy panko crumbed seasonal fish goujons with tartare sauce and seasonal leaves – a perfect lunch or light evening meal. Serves:  4.  Chef:  Marco Edwardes. 500gm white fresh fish fillets, skinned and boned 5 tbsp plain flour 2 eggs, beaten 100gm Japanese panko crumbs Oil for frying Method: 1. Cut the fish fillets into even […]

Whole fish cooked on the bone creates a variation on both look and flavour.  With the addition of citrus and fresh herbs, whole fish is a great way to share your catch with friends and family and is incredibly easy to cook.  The flesh will easily pull away from the bone when cooked.  Served with […]

This recipe is one of Chef John Campbell’s most requested – use any fresh seasonal white fish fillet. Serves:  4.  Chef:  John Campbell Risotto 50ml Lupi Extra Virgin Olive Oil ½ onion, finely diced 2 garlic cloves, chopped 200gm Arborio rice 50ml white wine 600ml Foundation chicken stock 2 tbsp basil, chopped 2 tbsp parsley, […]

This recipe is a perfect finger food starter and easy to eat with a beer in hand while everyone socialises around the BBQ.  As a variation, try the recipe with any smoked fish or smoked mussels. An image from The New Zealand Seafood Cookbook by Auckland Seafood School.  Food photography by Sean Shadbolt. Published by […]

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