Coriander Kahawai

SpotX Wild Foods Recipe from Grant Dixon
Prep:30 minutes Cook:10 minutes Difficulty:1

Ingrediants:

6 medium-sized kahawai fillets.
½ cup coriander leaves.
1 teaspoon black peppercorns.
2 cloves fresh garlic.
2 tablespoons lime juice.
2 tablespoons virgin olive oil.

Directions:

Fillet, skin and bone your kahawai.
Place coriander, peppercorns, garlic, lime juice and olive oil in a blender.
Process until smooth.
Pour the marinade over the fillets in a dish.
Allow to sit for at least 2 hours.
Preheat a frying pan with butter and olive oil until shimmering.
Cook fillets for approximately 3 minutes on each side.

Kahawai Recipes

Smoked Kahawai and Banana Fritters

Curried Kahawai

Infused Kahawai Parcels

Smoked Kahawai Chowder

Baked Kahawai

Kahawai

Known in more recent times as ‘the people’s fish’, kahawai is a species that European New Zealanders, until recently, treated with some disdain.

“I don’t eat bait!” was for many years a common call as the kahawai was kept for just that – as a lure to catch more popular recreational species. But like gurnard and trevally, kahawai is seen more commonly on our tables and is less often destined for the bait freezer.