Category Archives: Cooking Our Catch

BBQ Marlin Fillets with Grapefruit, Fennel, Lime and Dill Salad.

Dwayne barbecued the marlin fillets, while I threw together a salad of mixed lettuce leaves, ruby grapefruit, thinly sliced fennel, red onion, cucumber, tomato and spring onions.

For the dressing I used  dill, lime and a little olive oil. Simple, yet really enjoyable.

Fresh fruity salad with BBQ marlin fillet

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Mackerel Cutlets with Tomato, Olive and Caper Salsa

Mackerel Cutlets with Tomato, Olive and Caper Salsa

This meal was made with a fresh catch while we were anchored at Hope Island, on the Great Barrier Reef. It was  a few days out of Cairns  and we still had some fresh vegetables from our shopping trip that we needed to use. The green beans were on their last days so, as it often happens on a boat, what we decided to cook for dinner was determined by the veg we had and what needed to be eaten first.

Dwayne caught, cleaned and cut the spanish mackerel into cutlets. He then  barbequed the cutlets while I made a salsa.

Mackerel Cutlets with Tomato, Olive and Caper Salsa made with this fish caught in QLD

For the salsa I diced tomato, kalamata olives, red onion, anchovy, chilli, capers and added a little olive oil.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

The beans, which were begging to be cooked, were blanched in boiling water for a minute or two and set aside. I sautéed a little garlic in butter and tossed the beans and some chopped pistachio nuts through it.

Mackerel Cutlets with Tomato, Olive and Caper Salsa

We enjoyed a delicious meal of BBQ mackerel topped with the salsa and served with the beans on the side. We love mackerel… don’t think we’ll ever get sick of it!

 

Crayfish Salad with Thai-Style Dressing

While anchored in Darwin Harbour, with supermarkets nearby, I decided to do a romantic dinner for Dwayne. For entree I made crayfish salad using a crayfish we caught in the Great Barrier Reef. It is very simple but looks great!

CRAYFISH SALAD WITH THAI-STYLE DRESSING

This is what I did…

I made a salad dressing by mixing

3 Tbs of coconut cream
2 Tbs lime juice
1 Tbs soy sauce
2 tsp fish sauce
2 tsp brown sugar

I refrigerated until I was ready to use it.

I prepared a small packet of vermicelli noodles by soaking them in boiling water. I drained them well and mixed some of the salad dressing through them. I refrigerated the noodles until I was ready to make my salad stacks.

I shredded carrot, lettuce and snow peas, then chopped some  coriander and sliced some tomato.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I stacked the vegetables firmly into a mould, beginning with the noodles and topping it off with the tomato and coriander.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I removed the stack mould.

CRAYFISH SALAD WITH THAI-STYLE DRESSING

I then topped the salad with crayfish and salad dressing. Voila! Simple, colourful and delicious.

CRAYFISH SALAD WITH THAI-STYLE DRESSING
Crayfish Salad with Thai Style Dressing

Grilled Garlic Cream Oysters with Camembert

I made these oysters for Dwayne after collecting a few oysters on an island in the Great Barrier Reef. Once again as mentioned in a previous blog I use odd shells that I have collected to grill the oysters in as it is not easy to get oysters on the half-shell when collecting them off the rocks!

Oysters grilled with cream and camembert cheese.

For these oysters I sauté a little finely diced garlic, then add some white wine and simmered to reduce. I remove the pan from the heat and add some cream.

Delicious creamy oysters grilled

I place an oyster in each shell and pour a little of the garlic cream sauce over, then I top each with a slice of camembert cheese.

Cook them under the grill until the cheese melts and starts to brown.

Grilled cheesy oysters

Another one of Dwayne’s favourites….

 

Palusumi Style Marlin Filled Cabbage Rolls

We are still working our way through the marlin and still trying out different ways to cook it. This particular day I thought I’d do a marlin filling to wrap in cabbage leaves and bake. While discussing this meal with Dwayne, he came up with the idea to do it with the same flavours the Fijians do their Palusumi (Palusumi is usually lamb mince or corned beef with taro leaves).

When we were in Fiji, after having a delicious meal of palusumi, I asked the cook what goes into the dish. I was told it was ginger, garlic, onion, coconut milk.

So this is what I did…

I finely chopped garlic, ginger, onion and sautéed it for a few minutes until ingredients softened . I put ¾ of the mix into a bowl with some finely chopped marlin (not blended). I added some finely chopped spinach (I had frozen spinach) and enough coconut milk to make a moist mix (not too sloppy).

Palusumi Style Marlin Filled Cabbage Rolls

I mixed the left over coconut milk with the other ¼ of the garlic, ginger and onion mix and set aside.I blanched the cabbage leaves for a minute or two and then wrapped a couple of spoonfuls of the marlin mixture up in the leaves.

Marlin filled cabbage rolls Palusumi style (fijian)

I put the cabbage rolls in a baking dish and topped it with the reserved coconut milk mixed with the ginger, garlic and onion.

I baked it in the oven for about ½ hour.  It was really yummy, Dwayne loved it… but he always does!

Baked cabbage and marlin with palusumi style flavours

Crayfish Mornay

One of our longest legs sailing so far was the 58 hour sail from Seisai, QLD to Gove, NT. We had some really nice weather and good sailing for most of it. Since it was another milestone (i.e. entering another state, Northern Territory) we decided to celebrate with a delicious meal. Crayfish Mornay.

Made with a crayfish caught on the Great Barrier Reef this delicious creamy mornay was so yummy.

This is what we did…

Dwayne cut the crayfish in half, from head to tail. I removed the meat, washed the shells, and roughly chopped the lobster flesh.

Crayfish Mornay - the empty shells

To make the mornay I heated some milk, a thick slice of onion, a bay leaf and some peppercorns in a pot. I simmered it for a couple of minutes. I then removed the pot from the heat, covered it and let it sit for 15minutes so the flavour would infuse.

I heated a little oil (I didn’t have butter) in a saucepan and added a some plain flour. I cooked this for a minute or two, stirring constantly, then removed it from heat.

I added the white wine and mixed until I had a smooth consistency, then added the milk gradually while mixing. I cooked it over low heat for a few minutes until the sauce thickened. Stirred in a little salt and pepper, cream and some cheese. I stirred this until the cheese melted, then added the crayfish meat.

The Crayfish Mornay mix

I then spooned the lobster mixture into the shells, sprinkled with cheese and baked it  in the oven for 15minute .

Crayfish Mornay ready to be cooked.

It was nice served with basmati rice and steamed broccoli.

Crayfish Mornay served with steamed basmati rice and brocoli

Oysters Kilpatrick

With oysters we collected on Forbes Island I made oysters Kilpatrick. You will notice that the oysters are not grilled in the oyster shell. When collecting oysters off the rocks we take them out of the shell, so I have collected a few odd shells to enable me to do my favourite grilled oyster recipes.

Oysters Kilpatrick with bacon

For my Kilpatrick oysters I fried up some diced bacon in a small saucepan to crisp it a bit. I remove it from the heat and then add Worcestershire sauce and a bit of tomato sauce.

Oysters Kilpatrick, bacon

I place an oyster into each shell, add some of the sauce and the bacon, then grill it for a couple of minutes.

Dwayne diving in to the Oysters Kilpatrick

Delicious!