Poached Trumpeter in Fresh Tomato Sauce

Name: Poached Trumpeter in Fresh Tomato Sauce
Cook time: 40 min
Total time: P15MPT40M
Ingredients: 4 200-gram trumpeter fillets.; 5 large, ripe tomatoes.; 1 tablespoon olive oil.; 1 large, brown onion, sliced thinly.; 2 cloves garlic, crushed.; 2 teaspoons sugar.; ½ cup dry white wine.; 2 tablespoons chopped fresh herbs.; (parsley, basil, oregano, coriander or thyme).; Paprika or chilli powder (optional).

SpotX Wild Foods Recipe from Sally Webb
Prep:15minutes Cook:40 minutes Difficulty:2

Ingrediants:

4 200-gram trumpeter fillets.
5 large, ripe tomatoes.
1 tablespoon olive oil.
1 large, brown onion, sliced thinly.
2 cloves garlic, crushed.
2 teaspoons sugar.
½ cup dry white wine.
2 tablespoons chopped fresh herbs.
(parsley, basil, oregano, coriander or thyme).
Paprika or chilli powder (optional).

Directions:

Heat the oil in medium pan.
Cook the onion and garlic, stirring, until onion is soft.
Add tomato, sugar and wine.
Simmer uncovered for about 20 minutes or until sauce has thickened.
Remove the pan from the heat.
Add the fish.
Return to the heat and bring the sauce to the boil again.
Reduce the heat and simmer very gently.
After about 5 minutes the fish should be tender.
Serve with salad and pita bread.

Trumpeter Recipes

Trumpeter on a Stick

Trumpeter Poached in Coconut Milk

Poached Trumpeter in Fresh Tomato Sauce

Cajun Crumbed Trumpeter

Oven-baked Fish with Lime and Herbs

Trumpeter with Mussels and Pesto

Trumpeter
Trumpeter, a relative of the blue moki, is widely spread geographically.
While they are rarely caught north of the Bay of Plenty, they become more prolific the further south you travel.
Some of the best grounds can be found off the South Island’s eastern seaboard, from the Kaikoura Coast right down around the corner to Fiordland and including Foveaux Strait and Stewart Island. The larger specimens like deep water, preferably around structure, and tend to move offshore in the winter months. They are renowned for their fighting ability and take jigs as readily as they do cut baits. The latter, combined with flasher rigs, is a consistent performer.
Unfortunately for trumpeter, they are generally found in good-sized schools, making them an easy target for commercial fishers. They can be quite territorial, which means they are quickly cleaned out of a popular fishing spot.
The good news is that trumpeter is a great eating fish and it hangs out with other top-ten culinary contenders – blue cod, tarakihi and groper. It has a firm flesh which makes it ideal for a number of dishes, especially fish casseroles, as it holds together well.
There are no secrets to filleting trumpeter. It is done in the same way you would fillet a snapper or ‘pup’ groper. It is a fish that ‘ages’ well, gaining in flavour intensity by being refrigerated for a couple of days in a well-drained container.