You know if I had a dollar for every person that told me they were scared of cooking fish, I’d be richer than King Neptune. What I have learned over the years is that less is best when it comes to cooking fish, as most requires minimal accompaniments when cooking. A rub of garlic, a handful of herbs or a sprinkle of good oil if that’s your thing.
Coral trout, typically line caught in the Great Barrier Reef, is a favourite with the Chinese community who love for its sweet, slightly meaty flesh that flakes beautifully and lends itself well to aromatics like ginger and chilli. I found the tastes similar to very tender shellfish and interestingly; they are – according to http://www.reef.crc.org.au/ - “voracious fish eating predators (piscivores). Younger juvenile trout mostly eat crustaceans, especially prawns which live on or near the reef bottom.” No wonder!
The dining community is usually wary of bottom feeding fish, often considered the dregs of the ocean, but I can assure that coral trout is worth its weight on gold and at over $60 per kilogram – it would want to be!
So here’s what I did to create this pescatarian paleo treat for dinner.
Coral trout with sautéed kale, broccoli and spiced cherry relish Serves 2
Hey, before I write the recipe up I need to ‘fess up that I don’t have the recipe for the cherry relish. It was in my fridge, a gift from my dear friend Lyndy and since she’s Chinese, I figured it would be a good match. Her festive relish has a lovely punch of star anise, which really boosted the soft white flesh, but you can use anything you’ve got kicking around your fridge.
2 coral trout fillets – about 160 grams each, skin on
1 cup cavolo nero/black kale, stalks removed and reserved for stock or compost
1 cup broccoli, broken into small flowerettes
Juice of 1 lemon
2 tablespoons of your favourite chutney, relish or low preservative sauce
1 tablespoon chopped parsley
Cracked black pepper
- Preheat grill to a high heat
- Line a baking tray with paper and place fish skin side up
- Grill fish for about 3-5 minutes until skin is crispy, the turn over and cook one more minute so as just cooked through
- Meanwhile, heat a heavy based pan, add kale, broccoli and a little water and sauté gently for three minutes
- Turn off heat, cover pan with a lid and let rest for another minute while you check the fish. Then add half of the lemon juice and toss through
- In large bowl plates, evenly distribute the sautéed greens, pop the fish on top and then spoon your favourite relish over the fish
- Finish with remaining lemon juice
- Sprinkle with chopped parsley and season with cracked black pepper