Tag Archives: Cooking our catch

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!

 

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Crayfish Salad with Thai-Style Dressing

While anchored in Darwin Harbour, with supermarkets nearby, I decided to do a romantic dinner for Dwayne. For an 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

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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!

 

Cajun Mackerel with Pineapple, Tomato and Corn Salad

We caught a couple of mackerel just out from Undine Cay. The first, which I used for this recipe, was a spotted mackerel which Dwayne filleted. We arrived at Hope Island in time for lunch so I cooked up a couple of fillets and served the with a salsa style salad. This was simple and very delicious.

We made Cajun Mackerel with Pineapple, Tomato and Corn Salad with the spotted mackerel

To make the salad I mixed diced pineapple, tomato, red onion, red chilli with corn kernels and the juice of one lime.

The makings for a corn salsa

Cajun Mackerel with Pineapple, Tomato and Corn Salad

I coated the mackerel fillets with Cajun spices and fried them in canola oil.

Frying up the Cajun Mackerel

 The Cajun spice and the fruity flavour of the salad were amazing together. Yummo!

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Yellow Curried Mackerel Cutlet

This is what we made with this fish Yellow Curried Mackerel Cutlet

I served this the night Sarah and Joanna came to visit us in Airlie beach .

I made a yellow curry sauce with Mae Ploy’s yellow curry paste, finely chopped ginger and garlic, finely sliced kaffir lime leaves, a little fish stock and coconut milk. I simmered the sauce for 20mins, adding water when necessary, until the flavours had developed at which time I added the mackerel cutlets.

I serve the curry with basmati rice, blanched snow peas and a little tomato.

Yellow Curried Mackerel Cutlet

Beer Battered Marlin Fingers and Oysters

On our first day in Island Head Creek QLD, we discovered some huge oysters. Dwayne thought all his Christmases had come at once and like a little boy eager to try out his new truck he just had to go oyster harvesting!

Huge oysters we collected from the rocks.

Later that day, tucked away in Island Head Creek on a rainy day with nothing better to do, I decided to do some cooking. Once I had my Beef Cheek Pie Filling on the simmer and a piece of marlin curing in a gin mix, I decided I’d do some beer battered marlin and oysters for lunch. Yummo!

Beer Battered Marlin Fingers and Oysters QLD

I made a simple beer batter with plain flour and beer. Cleaned the oysters and cut two marlin fillets into thick fingers. Coated the fish and oysters with the batter and deep fried for a few minutes.

Dwayne eating a feast of beer battered marlin and huge oyster we got off the rocks!

I served the beer battered marlin and oysters with several dipping sauces. Sweet chilli, soy, kecap manis, cocktail sauce and a sauce of mayo, lime and capers. Delicious!