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Trevally
Posted by Vanessa
My partner caught a lot of Trevally - any ideas for cooking it?
He has filleted it all and Im going to freeze a lot of it but stuck for ideas, Ive never eaten it that Ive been aware of.
Tonight Ive marinated it in EVO, garlic, chilli and sage as I didnt have rosemary.
Vanessa
Ideal for Trevally Fillets...
1 1/2 tsp finely chopped fresh rosemary leaves
1 tsp of crushed fresh garlic
1 tsp of chilli paste
1 1/2 tsp extra virgin olive oil
3 tsp fresh lemon juice
Mix marinade in a glass bowl (not metal). Pat dry fillets and rub marinade over both sides and marinate for 15-20 minutes. Fry or BBQ fillets - few minutes each side. Season with salt & pepper.
[www.johnsfish.co.nz]
He has filleted it all and Im going to freeze a lot of it but stuck for ideas, Ive never eaten it that Ive been aware of.
Tonight Ive marinated it in EVO, garlic, chilli and sage as I didnt have rosemary.
Vanessa
Ideal for Trevally Fillets...
1 1/2 tsp finely chopped fresh rosemary leaves
1 tsp of crushed fresh garlic
1 tsp of chilli paste
1 1/2 tsp extra virgin olive oil
3 tsp fresh lemon juice
Mix marinade in a glass bowl (not metal). Pat dry fillets and rub marinade over both sides and marinate for 15-20 minutes. Fry or BBQ fillets - few minutes each side. Season with salt & pepper.
[www.johnsfish.co.nz]
Re: Trevally April 22, 2016 10:11AM |
Registered: 12 years ago Posts: 3,422 |
Trevally is similar to mackerel, oily and strong flavoured, so any recipes for mackerel will work well. Here's one example from Ottolenghi.
Mackere (Trevally) with Green Olives, Celery & Raisins
Ottolenghi
serves 4
8 mackerel fillets pinboned
2 tab olive oil
salt and pepper
Sasa
125g celery stalks, thinly sliced
60g green olives, stoned and sliced
3 tab capers, rinsed
70g raisins
1 ½ tab sherry vinegar
4 tab olive oil
3 tab honey
(to finish) 15g parsley, roughly chopped
Mix salsa ingredients together and check for balance - sweet, sour, salty. Leave at least 15 min, add parsley just before serving.
Set grill or barbecue to highest setting. Brush fish with olive oil, season. Cook skin side towards heat 3 - 4 min until just cooked.
Serve hot or room temp with salsa.
Mackere (Trevally) with Green Olives, Celery & Raisins
Ottolenghi
serves 4
8 mackerel fillets pinboned
2 tab olive oil
salt and pepper
Sasa
125g celery stalks, thinly sliced
60g green olives, stoned and sliced
3 tab capers, rinsed
70g raisins
1 ½ tab sherry vinegar
4 tab olive oil
3 tab honey
(to finish) 15g parsley, roughly chopped
Mix salsa ingredients together and check for balance - sweet, sour, salty. Leave at least 15 min, add parsley just before serving.
Set grill or barbecue to highest setting. Brush fish with olive oil, season. Cook skin side towards heat 3 - 4 min until just cooked.
Serve hot or room temp with salsa.
Re: Trevally April 22, 2016 12:14PM |
Registered: 18 years ago Posts: 689 |
A favourite recipe from Lois Daish in her Listener column many years ago:
Trevally Fillets with Garlic, Currants and Sherry
2 trevally fillets weighing c 200 g each
2 tbsp olive oil
4 cloves garlic, halved
4 tbsps dried currants
4 tbsps hot water
2 tbsp flour seasoned with salt, black pepper and paprika
4 fresh bay leaves
1/4 cup dry sherry
Fry garlic cloves in olive oil until pale gold. Lift cloves out and set aside. Soak dried currants in hot water. Dust fish fillets with seasoned flour, and re-heat pan with garlic-scented oil until very hot. Fry fish fillets on one side until golden brown. Lower heat, turn fish over and lay bay leaves and garlic cloves on top of the fish. Add sherry to currants and water and pour over the fish. When steam has died down, cover pan with a lid and turn off heat. Leave 5 mins for fish to finish cooking. Lift fish out onto warm platter and pour remaining ingredients over. Serves 2.
I like using trevally because it is high on Forest and Bird's sustainable fish list, and I look forward to trying the two recipes already on this post!
Trevally Fillets with Garlic, Currants and Sherry
2 trevally fillets weighing c 200 g each
2 tbsp olive oil
4 cloves garlic, halved
4 tbsps dried currants
4 tbsps hot water
2 tbsp flour seasoned with salt, black pepper and paprika
4 fresh bay leaves
1/4 cup dry sherry
Fry garlic cloves in olive oil until pale gold. Lift cloves out and set aside. Soak dried currants in hot water. Dust fish fillets with seasoned flour, and re-heat pan with garlic-scented oil until very hot. Fry fish fillets on one side until golden brown. Lower heat, turn fish over and lay bay leaves and garlic cloves on top of the fish. Add sherry to currants and water and pour over the fish. When steam has died down, cover pan with a lid and turn off heat. Leave 5 mins for fish to finish cooking. Lift fish out onto warm platter and pour remaining ingredients over. Serves 2.
I like using trevally because it is high on Forest and Bird's sustainable fish list, and I look forward to trying the two recipes already on this post!
Re: Trevally April 22, 2016 02:46PM |
Registered: 15 years ago Posts: 653 |
I went to Little Jimmy (in Greenwoods Corner) last night and they did an absolutely fantastic ceviche with trevally - it had a lot of coconut cream with finely diced chilli, lime, and shavings of fresh coconut. Interesting you should say you've never eaten trevally as my mother commented last night that she used to buy it for the cat! Those were the days - can't imagine fish ever being cheap again. I can confirm that it's definitely fit for human consumption.
Re: Trevally April 22, 2016 10:19PM |
Registered: 10 years ago Posts: 919 |
I can report that the Trevally was AMAZING!
Im hooked on it and cant wait to start trying new recipes with it.
It was firm, white and not particularly strong or oily. It was very fresh though. I love sashimi and ceviche so will try that too but with the fresh, not frozen fillets.
We chopped the Kawhai up for the cat as it was small BUT next time I think I might experiment with cooking that!
Vanessa
Im hooked on it and cant wait to start trying new recipes with it.
It was firm, white and not particularly strong or oily. It was very fresh though. I love sashimi and ceviche so will try that too but with the fresh, not frozen fillets.
We chopped the Kawhai up for the cat as it was small BUT next time I think I might experiment with cooking that!
Vanessa
Re: Trevally April 23, 2016 01:45AM |
Registered: 18 years ago Posts: 5,388 |
I have often used Kahawhai (sp????) without smoking it, and there is nothing wrong with it. We gifted one to a neighbour last week and at first he declined it because he didn't have a smoker, but then took it and told us he loved it. We also have used Trevally, but I usually just crumb the fillets
Re: Trevally April 23, 2016 02:01PM |
Registered: 16 years ago Posts: 319 |
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