Something Fishy

Faced with a choice, would you choose delicate seafood or a huge hunk of meat. While New Zealand is reknown for its tender melt-in-the-mouth spring lamb, no one can dispute our country is a collection of islands surrounded by sea and dotted with fresh water lakes.  Seafood choices are endless from Bluff oysters to green lipped mussels, fresh kawhai and snapper to South Island smoked salmon. 

Green lipped mussels three ways

Let our seafood shine like early morning light dappling across waves washing on the shore line.  Enjoy the simplicity of lemon juice squeezed over freshly caught snapper, pan fried in butter, that exudes an unforgettable nutty flavour.  Dress fresh seafood with simple fresh flavours; lime, coriander and chilli or lemon, garlic and parsley. 

Snapper parcels topped with coriander lime and spring onions 

Last weekend my nephew's birthday shared Mothers Day so a juxtaposition of their favourite foods made the menu.  A spicy rub punched with chilli, ginger, turmeric, cumin, cinnamon & garlic massaged the eye fillet beef. By contrast the snapper was kept simple, dressed with zingy lime pieces, a handful of fresh coriander, finely sliced spring onions and lightly seasoned with freshly ground salt and pepper. Sharing the BBQ with whole portobello mushrooms lightly smeared with homemade parsley pesto.

Annabel Langbein's spicy rub

Before many family occasions, I devour recipes and books to devise a family friendly menu.  It's a role of mixed emotions that I simultaneously relish and dread. Time yesterday was divided between 'supervising' (and I use this term lightly) my Dad at the BBQ to ensure he cooked things according to my vision for the dishes – let's just say no man ever wants barbecuing instruction from a woman but he is goodhearted all the same! And the juggling act to ensure everything was on the table, everyone had full glasses and was ready to eat.

The end result, one happy family, empty plates and satisfied smiles all around.  

Enjoy your week.

Michelle

ps you'll find the rub recipe here: Annabel Langbein's spicy rub