Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Barbecued Silver Perch Fillets with Eggplant & Tomato Salsa

Barbecuing

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Silver perch is one of Australia’s few commercial freshwater fish (along with barramundi and Murray cod). Its natural habitat is the Murray-Darling system, but it’s now mostly farmed.

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Serves 4

4 x 180g silver perch fillets, skin on, bones removed
2 teaspoons ground cumin
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1 eggplant, cut into 1.5cm-thick slices

Tomato Salsa
4 ripe roma tomatoes, seeded and diced
1 small red onion, diced
1 avocado, diced
½ cup roughly chopped flat-leaf parsley leaves
½ cup roughly chopped mint leaves
2 teaspoons sumac (see notes)
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt flakes and freshly ground black pepper, to taste

Make Tomato Salsa: combine all ingredients.

Heat a barbecue or char-grill plate.

Cut several slashes into the skin of each fillet.

Combine cumin, salt and pepper and 2 tablespoons olive oil. Rub over both sides of the fillets.

Brush the eggplant slices generously with remaining olive oil and cook for about 3 minutes on each side, until golden brown and tender, brushing with extra oil as needed. When the eggplant is almost cooked, cook the fillets, skin-side down, for 3 minutes then turn and cook the other side for 1 minute.

Divide eggplant between plates, top with fillets and a spoonful of salsa. Pass the remaining salsa separately.

Notes:

Sumac is a Middle Eastern spice, a granular purple powder with a lemony taste; if it is unavailable use grated lemon zest.

 
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