top of page
grey wall.jpg

Chef's

Recipes

ODRAJ80 copy.jpg

Seafood

Hot Dishes

​

Seafood

​

Vegini

​

Japanese Pizza

​

Swordfish Loin
PHOTO-2021-11-28-13-08-41 3.jpg
PHOTO-2021-11-28-13-08-41 4.jpg
PHOTO-2021-11-28-13-08-41 2.jpg

Pan-Fried Swordfish Loin

Ingredient

Pacific Island Sustainable Swordfish Loin

Salt & Lemon Pepper

Olive oil

Garlic

​

Directions

  1. Season the fish on all sides with salt and lemon pepper.

  2. Heat up a frying pan and add a little olive oil and sliced garlic, then sear the fish on both sides for 1 minute.

  3. Then dish up the fish and place it on an oiled tray to bake in a preheated oven at 200°C for 15 minutes. (Note: the baking time varies depending on the thickness of the fish)

  4. Serve with your favourite sauce.

​

Tips

  • Use a thicker cut of fish fillet for this recipe in order to keep the center moist.

  • Our Executive Chef recommends almond butter sauce.

grey wall.jpg
Alaskan Black Cod
PHOTO-2021-11-28-13-08-41 7.jpg
PHOTO-2021-11-28-13-08-41 10.jpg
PHOTO-2021-11-28-13-08-41 6.jpg

Baked Alaskan Black Cod

Ingredients

Alaskan Black Cod

Lemon slices

Butter

Smoked Sea Salt 

Black Pepper

Parsley

​

Directions

  1. Brush a little butter in the center of a sheet of aluminium foil.

  2. Put the black cod skin side down on the aluminium sheet. Season with sea salt, pepper and parsley.

  3. Then, add a few slices of lemon and a little more butter on top of the cod fish.

  4. Wrap up the cod fish by rolling up the sides of the aluminium foil. Make sure all sides are sealed to retain the juice and flavour while cooking.

  5. Place the wrapped fish in foil on a tray in a pre-heated oven at 200°C and bake for 15 minutes.

  6. Remove from the oven, open the foil and serve.

grey wall.jpg
Salmon Fillet
salmon-1.jpeg

Salmon Fillet on Creamy Leeks

Ingredients

200g               Salmon Fillet
150g               Sliced Leeks
30g                 Chopped Onions
5g                   Turmeric Powder
10g                 Chopped Garlic
100g               Diced peeled Potatoes blanched 
50g                 White Wine
100g                Cream
50g                  Fish Stock 
80g                  Butter 
30g                  Olive Oil 
20g                  Lemon Juice
Salt & Pepper to taste 

 

Directions:

  1. Season the salmon fillet with salt and pepper.

  2. Pan fry in olive oil with a little butter for 3 minutes on each side, set aside.

  3. Sauté onions, garlic and leeks in a little butter for 10 mins.

  4. Add wine and fish stock and cook for 5 minutes.

  5. Add turmeric, potatoes and cream and cook for 5 minutes.

  6. Check seasoning and add remaining butter, lemon juice and potatoes.

  7. Cook for 1 minute and serve topped with the salmon fillet.

  8. Garnish with some sprouts or your favorite herbs.

​

grey wall.jpg
bottom of page