From prawns on Christmas Day, to calamari at the beach, to oysters on New Years’ Eve, nothing says “Aussie summer” like fresh seafood. Here’s a collection of our favourite recipes featuring the stunning seafood.
Grilled Oysters with Herb Butter
While they’re notoriously good on their own, there’s nothing like a buttery sauce to really impress guests when you next plate up a few dozen of these ocean treats!
Ingredients (Serves 4)
200g butter, softened
½ cup rosemary, chopped
½ cup thyme, chopped
½ cup oregano, chopped
2 to 3 garlic cloves, minced
Pinch salt
1 dozen oysters, shucked
Method
- Place butter, herbs, garlic, and salt into a small mixing bowl and combine.
- Light your barbie and allow the grill plate to come to high temperature.
- Place oysters cup-side down on the plate. Allow to grill for about a minute. The oysters will begin to sizzle and pop.
- Add a tablespoon of herb butter to each, returning to grill shell-side down. Cover, and cook for 3 to 5 minutes.
- Eat immediately once cooked!
Grilled King Salmon with a Tomato-Peach Salsa
Salmon fillets are an easy and delicious way to feed a crowd; this fresh, fruity salsa elevates the dish to something special.
Ingredients (Serves 4)
1 cup sliced peach
3/4 cup quartered cherry tomatoes
1/4 cup sliced red onion
3 tablespoons fresh mint
3 tablespoons fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt
Black pepper, to taste
4 King salmon fillets
Method
- Preheat grill to high.
- Combine first 8 ingredients in a bowl; Sprinkle with 1/4 teaspoon salt; toss gently.
- Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper.
- Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes.
- Top with salsa and serve.
Blackened Barramundi Tacos with Creamy Lime Dressing
Barra is a versatile, family-friendly fish. These tacos are great for lunch or dinner, and are smothered in a zesty, creamy sauce.
Ingredients (Serves 4)
3 barramundi fillets
1 1/2 cups shredded cabbage
8 soft tortillas
1 medium avocado
2 tablespoons olive oil
Cherry tomatoes
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1/2 cup sour cream
Juice of one lime
4 handfuls coriander
1 clove minced garlic
Salt, freshly ground pepper (to taste)
Method
- Preheat the oven to 200 Celsius.
- Combine thyme, cayenne pepper, and half a teaspoon of salt and black pepper.
- Prepare a pan by brushing it with a drizzle of olive oil, then brush barramundi fillets with olive oil.
- Sprinkle spice mixture over the fillets. Rub in to both sides of the fish. Bake until dark and flaky, about 8-10 minutes.
- While fillets are baking, place sour cream, lime juice, coriander, and garlic into a blender and combine. Add salt and pepper to taste, as desired.
- Once the fish has finished baking, plate the meal by topping each tortilla with shredded cabbage. Pull apart the blackened fillets and place on top of the cabbage. Add a slice of avocado and the sour cream mix to each tortilla.
- Top with extra cilantro, sliced cherry tomatoes (if desired) and another squeeze of lime, to taste.
Prawn Bruschetta
These simple bruschettas let the flavour of the prawns shine, with a delicate combination of flavours.
Ingredients (Serves 4)
8 slices of a baguette
2 tsp olive oil
3 garlic cloves, minced
1 red chilli, deseeded and sliced
350g raw king prawns, butterflied (see tip, below)
1 lemon, juiced
Small bunch coriander, chopped
2 handfuls rocket
Method
- Toast the bread and keep warm.
- Heat the oil in a wok, then cook the garlic and chilli until sizzling.
- Turn the heat up, add the prawns, and cook until pink. Remove from the heat, add the lemon juice and coriander.
- Season, then layer lettuce and prawn mix on toasts and serve.
Find the best seafood at the Saturday Fresh Market
You can’t beat market-fresh seafood for easy summer cooking-head to Rockela’s Saturday Fresh Market for the best seafood and produce to whip up some new favourites this summer.
