Get Hooked On Seafood

Illawarra Mercury

Wednesday September 3, 2008

If fish and chips from the corner shop is as adventurous as you get when it comes to eating seafood, it's time to change your habits.

Long touted as an essential part of any good diet, fish can be prepared simply and quickly to satisfy a hungry family or dressed up to ensure variety to any home menu.

North Wollongong's Diggies Cafe Restaurant executive chef Nigel Farry agreed to show us how to produce a restaurant-quality seafood dish at home.

Just one word of advice. The biggest mistake people make is overcooking fish which makes it tough and rubbery. Remember, less is more.

Happy cooking.

Grilled kingfish, on shaved fennel, marinated in lime vinaigrette with saute potatoes

Serves 4

INGREDIENTS

8 x 90g pieces prime kingfish fillet

240g fennel, finely shaved (or fine slice)

For the marinade

8 sprigs continental parsley

2 cloves garlic

2 limes, finely zested and then juiced

40ml Olive Oil (not too strong)

Sea salt to taste

10gm caster sugar

12 pink peppercorns

10ml white wine vinegar

To serve

12 cherry tomatoes cut in half

4 good sprigs curly endive lettuce

4 medium / large Pontiac potatoes

METHOD

Prepare the fennel and marinade at least 2 hours before you require it.

Fine zest and then juice the lime, add to a mixing bowl, with the sugar and vinegar.

Peel the garlic cloves, and crush them with the side of your knife - they will appear flattened, not pureed - and add to the mixing bowl.

Add the sea salt and peppercorns.

Whisk the ingredients, and slowly add the olive oil.

Wash, dry and finely shred the parsley sprigs, and add to the mix.

Trim the fennel bulb to remove any discoloured stems. Also remove the feathery balm, and reserve for the garnish. Remove the core, at the base of the bulb, using a small paring knife.

Finely shave the fennel, using a mandolin slicer. Alternatively you can use a knife and finely shred the fennel.

Mix the fennel in the vinaigrette and cover. Refrigerate until needed; if possible occasionally turn the fennel.

When ready

Wash and par cook the potatoes in salted water. A knife should easily slide out when ready. At this point drain and allow to cool on a cutting board.

Drain the fennel from the marinade, keeping both items.

Pre heat your grill or grill pan, to a medium heat.

Slice the potatoes into medium slices, spray the grill, (carefully) with release spray and place the potatoes on to cook. Season with salt and pepper to taste.

Take the kingfish pieces, ensure they are trimmed and portioned as required, spoon on a little of the reserved marinade, and season with a little sea salt and place on the grill.

The kingfish should firm up a little, and begin to brown slightly, then turn it over and repeat on the other side.

Meanwhile, turn the potatoes, so they are browned on both sides.

As the items are almost ready, half the cherry tomatoes, and toss with the fennel and half the endive.

Lay the fennel mix on the plate, top with the two pieces of kingfish; place the potatoes to the side.

Garnish with the remaining endive and drizzle with the remaining vinaigrette from the marinade.

Chef's tips

Ask your fish supplier for a line caught kingfish. Alternatively a farmed Hiramassa kingfish is also very good. Ask your supplier to trim and portion your fish, how you want it.

Be careful not to overcook the kingfish, I recommend having it cooked underdone.

Fennel has a distinct aniseed flavour, the more flavours you add to the marinade the more this will be subdued.

You may want to add some of your favourite salad items to the fennel, for a personal touch.

© 2008 Illawarra Mercury

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