Ingredients: 2 Poblano chilies (fresh), or, green bell peppers (halved lengthwise; stems, seeds, and veins removed) 1 Jalapeño (small; seeded and coarsely chopped) 2 cups Cilantro leaves (fresh) 3 limes (juiced; 1/4 cup) 1 tbsp. honey 1 1/4 tsp. kosher salt 1/4 cup & 2 tablespoons Olive oil (extra-virgin) 4 FISH&CO Grouper Fillets 1/2 tsp. freshly ground black pepper 6 ounces Tortilla chips 2 heads Romaine lettuce (thinly sliced)
Directions: 1. Heat broiler. 2. Place the poblanos open-side down on a foil-lined baking sheet. Broil for 5 minutes, or, until the skins blacken. Let cool in a bowl covered with plastic wrap. 3. Once cooled, discard skins. Slice poblanos into long, thin strips. 4. Place jalapeño, cilantro, lime juice, honey, and ¾ teaspoon salt in a blender. Set to pulse to mix. While mixing, carefully add ¼ cup of oil, or, until a smooth vinaigrette forms. 5. Heat remaining oil in a large pan on medium heat. 6. Season the fish with the remaining salt and the pepper. 7. Cook the fish until it is opaque throughout (about 5 minutes per side). 8. Add the poblanos and chips to lettuce. Drizzle with the vinaigrette, and toss. Serve alongside the fish.
Ingredients: 16 FISH&CO Sardines Cleaned 6 tablespoons olive oil 1/4 teaspoon table salt 1 tablespoon coarse salt 4 thick slices of bread from large country loaf
Directions: 1. Light the grill or heat the broiler. Using 4 1/2 tablespoons of the oil, brush both sides of each slice of bread. Sprinkle both sides with the table salt. Grill or broil the bread, turning once, until crisp and golden on the surface but still soft inside, about 4 minutes in all. 2. Rub the sardines all over with the remaining 1 1/2 tablespoons oil and sprinkle with the coarse salt. Grill or broil the sardines for 4 minutes. Turn and cook until golden brown and just done, about 3 minutes. 3. To serve, top each piece of grilled bread with 4 sardines. Serve with simple salad for a light lunch or dinner.
Directions: 1. Lay steaks flat in a dish. Mix soy sauce and lemon juice and pour over steaks. Allow to marinate for at least 10 minutes. 2. Drizzle a bit or olive oil over spinach. Salt and pepper to taste. Divide spinach onto 4 plates. 3. Pour sesame seeds onto a plate and press both sides of each tuna steak into seeds. Heat pan with sesame oil. Sear each tuna steak in pan for about 2 minutes on each side. 4. To serve, cut steaks into slices and place on top of spinach.
Ingredients: 1 FISH&CO Jobfish Steak 40g butter 1 /2 tsp. peanut oil 1 Red-Shallot bulb (peeled and finely sliced) 2/3 cup pineapple (chopped) 1 tsp. fish sauce 2 tbpn. Lime juice (freshly squeezed) 1 tsp. Black pepper (freshly ground) 1/4 cup Rice paddy herb (finely chopped) 1/4 cup Long-leaf Coriander (finely chopped) Serve with wide rice noodles, or well-cooked brown rice
Directions: 1. Warm a cast iron frying pan on medium heat. Add butter and peanut oil (to prevent the butter burning - between 1-2 teaspoons). 2. When butter has melted add, the shallots and fry until just softened. Place aside in the pan & move butter so the pan is well covered. Add the FISH&CO Jobfish Steak (adjust heat so that the fish cooks at a gentle sizzle). Add pineapple pieces. 3. Cook on one-side for 3-6 minutes. Flip. 4. Add the fish sauce, lime juice and pepper. 5. Scatter herbs over the fish & in the rice noodles.
Ingredients 2 Red onions, chopped 3 Red chilies, chopped 2 cm fresh ginger, peeled and chopped 8 Garlic cloves, peeled and halved 1/4 cup Vegetable oil 6 Cardamom pods 8 Cloves 2 Cinnamon sticks 1 teaspoon Black peppercorns 1 tablespoon ground cumin 2 teaspoons ground coriander 1/2 teaspoon turmeric 400 ml coconut milk 1 teaspoon brown sugar 1 1/2 kg FISH&CO Kingfish Steaks, cut into bite-size pieces Sea salt 2 -3 tablespoons lime juice
Directions 1. Process onion, chilies, ginger and garlic to a paste. 2. Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes. 3. Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes. 4. You can prepare this far and add fish at the last minute and/or steamed vegetables. 5. Add fish, cover and simmer for 5-8 minutes until fish cooked. 6. Lastly add lime juice and season with salt.
Nutrition Facts Fat: 23.50 g Cholesterol: 0.00mg Calories: 272.50 Protein: 3.40 g
Ingredients: 200g FISH&CO Kingfish Steaks, finely diced 1 lime, juiced and zested 1 teaspoon chilli oil 1 tablespoon spring onion, finely sliced 1 tablespoon parsley, finely chopped 1 tablespoon chives, finely sliced salt pepper 1 avocado, peeled and pureed l lime, half juiced and half cut in wedges tortilla chips (we suggest blue corn if available)
Directions: 1. Combine first 8 ingredients in a bowl. Mix, cover, and allow to marinate in the fridge for at least an hour, up to 8 hours. 2. Mix avocado and lime juice. Salt to taste. 3. To serve, place avocado on plate and top with ceviche. Place tortilla chips alongside.
Ingredients Water (1 cooking pot 3/4 full) Full Teaspoon Turmeric Powder Full Teaspoon Salt Sliced onion 4 Green chili peppers 1 bag (750g) FISH&CO Kingfish Steaks 4 Lemons 2 Garlic cloves (crushed)
Directions 1. Heat water on the stove, then add a full teaspoon of turmeric powder. 2. Add the sliced onions. 3. Add the green chilies. 4. Add the FISH&CO Kingfish Steaks 5. Add the full teaspoon of salt. Wait for two minutes then add the crushed garlic cloves. 6. Cook until fish is done. Turn off the heat and squeeze lemons into the soup. 7. Serve with rice.