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Imagine . . . . the ultimate  Seafood  experience . . . . try some of our fish recipes straight from the Black Samurai  galley

Here are some of our favourite ideas for preparing seafood.  All of these recipes have been tried aboard Black Samurai and received high client approval ratings.  Of necessity they are simple and easy to prepare as you would expect in the galley of a charter vessel.

The benefit to you is that they are very quick and easy to prepare at home; and the real value is that they enhance the taste of the fresh fish and shellfish which are mostly available to charter clients visiting Great Barrier Reef waters.

And check out the wonderful fresh wines from Don Pascual in South America. These wines are made by traditional methods which include hand picking. They are natural and contain no preservatives.

 

500 g Salmon Mackerel fillet - diced (Spanish Mackerel or Goldspot Trevally may be substituted)

8 green prawn cutlets

8 fresh sea scallops

2 Pkt McCormick's White Sauce (Mornay Style)

2 cups (500 ml) milk

2 tbsp finely chopped parsley

1/2 cup finely chopped shallots

4 cloves garlic finely sliced

Ground black pepper to taste

1 cup Don Pascual Rose wine

2 Tbsp Peanut oil

Skin the mackerel fillet and dice into 2 cm cubes

Add oil to a heavy based saucepan and heat. Add garlic and shallots and stir-fry briefly.  Turn up the heat and add the fish and brown in the oil stirring occasionally. Turn down head and add the wine and put on lid to gently poach fish until cooked through.

In a glass bowl mix the mornay sauce &  milk according to instructions on pack.   Add the black pepper and the parsley.  Add to saucepan and bring slowly to boil stirring constantly with a wooden spoon.

Simmer on low heat and continue stirring until fish is fully cooked. Add scallops and simmer for about 1 min then add prawns and simmer for one more minute. Take of stove and allow to stand for 2 mins by which time the prawns should be cooked to perfection.

Serve over fresh buttered toast.

500g Salmon Mackerel fillet - diced

250 g Scallops (roe-on)

250 g Mussels in shell

250 g  Banana Prawns (green)

2 x 350 g Leggos Pasta Sauce (Sundried Tomato & Roasted Garlic)

1/2 cup Rose wine

1/2 cup finely chopped parsley

1/2 cup finely chopped shallots

5 cloves garlic sliced finely

500 g pkt San Remo Linguini pasta

2 tbsp Extra Virgin Olive oil for frying

Shell and devein the banana prawns leaving tail attached. 

Heat heavy based saucepan. Add  oil and half of the shallots and all the garlic and fry lightly to flavour the oil

Skin the Salmon Mackerel fillet and dice into 2 cm pieces.  Lightly fry the fish in oil (covered) until it is almost cooked adding mussels toward the end.

Add the Leggos pasta sauce mix and the red wine and bring to boil slowly while stirring.  Once simmering add scallops, half of the parsley and simmer for 2 mins before adding prawns and remaining shallots.

Bring back to boil and simmer 1- 2 mins or until prawns are just curled up.  Put lid on saucepan and set aside

Prepare pasta to taste.  Drain in collander adding a small amount of olive oil and serve with marinara mix. Sprinkle chopped parsley on top. 

South America's Best Kept Secret

Now available in Australia

Sauvignon Blanc

Rose

Tannat Merlot

A unique blend of tradition combined with state of the art technology produces classic wines of excellent value.

These natural wines contain no preservatives!

www.donpascualwines.com.au

This is a really healthy, quick and easy recipe that does justice to the beautiful Coral Trout.  And the benefit is you don't need to skin the fillets.

Take a couple of trout fillets (leave the skin on).  In a ceramic baking dish put a couple of tablespoons of virgin Olive Oil - enough to cover the bottom of the dish.

Lay the trout fillets in the bottom of the dish skin side down. Smear some olive oil on the flesh side of the fillet just enough to moisten it and so the seasoning will stick.

Sprinkle with finely chopped parsley and shallots and then grate some lemon rind on as well. Squeeze some lemon juice over the top as well if you want.

Grill or bake in a moderate oven until done (not long).

(Serves 6)

500 g Mackerel or Reef Fish fillets diced

250 g roe-on sea scallops

200 g jar Red Curry paste

10 cloves garlic crushed

2 x 400 ml cans Coconut Milk*

1/2 cup finely chopped shallots

1/2 cup finely chopped coriander

Juice of 1/2 lime

3 tbsp fish sauce

4 tbsp Peanut Oil

500 g frozen vegetables (Steamfresh)

3 x packets Hakubaku Japanese Udon Noodles

Heat oil in wok, adding garlic, half of the shallots, half of the coriander and curry paste and cover. Fry gently for 3 mins then add diced fish and fry gently for a approx 5 mins until fish is cooked.

Add coconut milk, lime juice and fish sauce and remaining shallots plus vegetables.

Bring to boil gently and simmer for 1 minute then add scallops and simmer for 2 mins. Turn off heat then add prawns and let stand for 2 mins. The prawns will be cooked.

Meanwhile prepare Udon noodles as per instructions (takes approx 3 mins). Take care to wash noodles in collander after cooking to prevent sticking together.

Serve in bowls and sprinkle with fresh chopped coriander to taste.

Note: We would describe this as a very MILD curry. If you wish to have a spicier curry simply add fresh chopped chillies with the garlic etc. at the beginning

*If you prefer a thicker curry sauce then substitute coconut cream for the coconut milk.