Can you believe we are in the second month of 2023! I say it every year and will say it again – jeez that went quick!
For me, January feels like the ‘warm up’ for the year ahead. By February, routines are in place and your time and energy is being pulled in many directions. As this happens, it is often eating well and our health that can get pushed to the side. We need to remember that the food we eat determines who we are and our health.
The health benefits of seafood has been shouted loud for years but surprisingly Australians still don’t eat enough of it. If you’re focusing on having a balanced diet in 2023, increasing your seafood intake is a must for the uptake of nutrients like lean protein, omega-3 fatty acids, zinc, iodine, iron, and magnesium, just to name a few!
Cooking fish fillets is easy, you don’t have to be a whiz in the kitchen, your just need to start with high quality seafood. The best way to ensure that what you’re eating is fresh, high quality, and sustainably sourced seafood is to visit us at Fish & Co. Each day we stock a range of fresh fish and are more than happy to order any specific seafood items you’re after.
Give this delicious recipe a go. Tip, there will be enough salad to use for lunches the next day.
Crispy Skin Snapper with Pearl Barley, Pesto and Pistachio Salad
This is the fail safe technique to produce a crispy fish skin every time. Most people associate pearl barley with winter soups but this humble grain is so full of goodness and is very good at soaking up the flavours.
Servings: 4
- 2 Packets Fish & Co NZ Snapper Each fresh packet is approximately 420 -480g. Two wild caught fillets in each.
- 1 Small head Broccoli Chargrilling broccoli gives this modest brassica an exciting, moreish edge.
- 250 Grams Pearl barley McKenzies, an Australian-owned company has been producing this ancient grain for generations.
- 2 Cups Rocket
- 150 Grams Bulgarian Goats Chees Kebia Bulgarian Goats Cheese is easily found in most supermarkets.
- ½ Cup Pistachios, toasted and roughly chopped
- 4-5 Tbsp Olive oil
- ¼ Cup Basil leaves
- 240 ml Pesto Good quality fresh pesto. I recommend using Roza’s Gourmet Dairy Free Pesto.
- Sea salt and pepper
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Place the fish skin side up on a board. Gently run the back of the knife down the fish skin to release any moisture and then pat dry both sides with green paper towel. If you have time, place the fish in the fridge, uncovered and skin side up, for at least 2 hours to let the fish further dry out. This will give the excess moisture time to evaporate from the skin so it ends up perfectly crispy when it’s cooked.
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Place the pearl barley in a large saucepan with plenty of salted water. Bring to the boil and cook for 30-35mins. It should remain slightly chewy in texture. Drain.
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Toss the broccoli in 2-3 tablespoons of olive oil and season with a generous amount of salt and pepper.
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Heat a griddle pan or barbecue until it is smoking hot and add the broccoli. Turn the broccoli florets so they are charred all over. Continue until the broccoli is cooked. Put aside when ready
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While the pearly barley is still warm, add the pesto and mix well. Season with salt and pepper.
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Season both sides of the fish with a little salt and pepper. Heat a non-stick frypan over a medium-high heat. Add a good drizzle of olive oil to the pan, then add the fish skin side down. Cover with a lid and reduce the heat to medium, cook for 3-4 minutes. The fish will cook gently and the skin will become very crispy. Keep a close eye on the fish as cooking time will varying depending on the thickness of the fish.
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Turn off the heat, flip the fish over and let it rest in the pan for 2 minutes.
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Combine the pearl barley with the pesto ,charred broccoli, rocket and basil leaves. Drizzle with a little olive oil and top with fetta and a scattering of toasted pistachios. Serve the fish alongside the pearl barley salad with a wedge of lemon.
This Valentine’s Day, enjoy a delicious ‘Share the Love’ sustainable seafood platter with your loved ones.
Overflowing with Sydney Rock Oysters, Canadian Lobster, giant Skull Island QLD Prawns, Salt & Pepper Squid, marinated WA Octopus, SA Blue Mussels with all the trimmings, the ‘Share the Love’ platter serves two and is available to order only on Valentine’s Day for $160.
To make your Valentine’s celebration extra special each ‘Share the Love’ sustainable seafood platter will also be served with two glasses of our delicious Organic Sparkling Rose by Rosnay.
Complete the form below and we will call to arange times on the night.
Tramsheds is bringing the good vibes with live music Saturday February 4th & Saturday February 11th from 6pm-9pm
We’re here to help you make sustainable seafood choices by only sourcing seafood with provenance.
