Pan-Fried Swordfish Loin
Pacific Island Sustainable Swordfish Loin
Salt & Lemon Pepper
Season the fish on all sides with salt and lemon pepper.
Heat up a frying pan and add a little olive oil and sliced garlic, then sear the fish on both sides for 1 minute.
Then dish up the fish and place it on an oiled tray to bake in a preheated oven at 200°C for 15 minutes. (Note: the baking time varies depending on the thickness of the fish)
Serve with your favourite sauce.
Use a thicker cut of fish fillet for this recipe in order to keep the center moist.
Our Executive Chef recommends almond butter sauce.
Baked Alaskan Black Cod
Alaskan Black Cod
Smoked Sea Salt
Brush a little butter in the center of a sheet of aluminium foil.
Put the black cod skin side down on the aluminium sheet. Season with sea salt, pepper and parsley.
Then, add a few slices of lemon and a little more butter on top of the cod fish.
Wrap up the cod fish by rolling up the sides of the aluminium foil. Make sure all sides are sealed to retain the juice and flavour while cooking.
Place the wrapped fish in foil on a tray in a pre-heated oven at 200°C and bake for 15 minutes.
Remove from the oven, open the foil and serve.
Salmon Fillet on Creamy Leeks
200g Salmon Fillet
150g Sliced Leeks
30g Chopped Onions
5g Turmeric Powder
10g Chopped Garlic
100g Diced peeled Potatoes blanched
50g White Wine
50g Fish Stock
30g Olive Oil
20g Lemon Juice
Salt & Pepper to taste
Season the salmon fillet with salt and pepper.
Pan fry in olive oil with a little butter for 3 minutes on each side, set aside.
Sauté onions, garlic and leeks in a little butter for 10 mins.
Add wine and fish stock and cook for 5 minutes.
Add turmeric, potatoes and cream and cook for 5 minutes.
Check seasoning and add remaining butter, lemon juice and potatoes.
Cook for 1 minute and serve topped with the salmon fillet.
Garnish with some sprouts or your favorite herbs.