Getting fishy with it


Here are two delicious recipes from the Sydney Seafood School for the perfect fish feast.

Crab Omelette with Avocado Salsa

With a packet of quality Australian Crab meat in the freezer and a few eggs in the fridge you can whip up this quick, tasty omelette anytime for breakfast, lunch or a light dinner. The Avocado Salsa makes a great accompaniment, but you could just as easily omit it, or replace it with whatever you have on hand. Recipe from Sydney Seafood School. Create a seafood feast with their guidance using an [email protected] recipe kit, available for collection from Harris Farm Cook’s Hill (pre-order essential).


200g cooked Crab meat (see notes)
1 tablespoon chopped chives
Salt flakes and freshly ground black pepper, to taste 
4 eggs
2 tablespoons cold water
25g butter 
4 slices wholemeal bread, toasted, to serve

Avocado Salsa
1 small ripe avocado, diced and tossed in 1 tablespoon lemon juice
1 ripe tomato, peeled, seeded and diced
1 tablespoon French tarragon leaves, chopped (see notes)
Salt flakes and freshly ground black pepper, to taste 


Make the Avocado Salsa: combine the avocado and lemon juice, tomato, tarragon, salt and pepper. Cover and refrigerate until needed.

Place Crab meat in a bowl with chives, salt and pepper. Stir gently to combine and set aside. Lightly beat the eggs and water. 

Heat a non-stick frying pan over a medium heat and add butter. When butter is foaming, swirl it around the pan then pour in half the egg mixture. Gently shake the pan while slowly moving the egg around to cook it evenly. Once the eggs are almost fully set, spread the mix out flat and sprinkle with half the crabmeat. Fold the edge nearest the handle towards the centre, tilt the pan and tap it to move the omelette to the edge of the pan and slide onto a plate. 

Repeat with the remaining egg mixture and crabmeat. 

Top the omelettes with the avocado salsa and serve immediately with toast.

Balsamic-Marinated Swordfish Steaks with Seared Vegetables

This is an easy dish to barbecue for a crowd. The Swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used, including eggplant, capsicum and onion.


4 x 180g sashimi-grade Swordfish steaks, skin off (see notes)
1 bunch green asparagus, trimmed (see notes)
2 zucchini, sliced lengthways into thick ribbons
4 roma tomatoes, halved
⅓ cup extra virgin olive oil 
Salt flakes and freshly ground black pepper, to taste
¼ cup    flat-leaf parsley sprigs 
Balsamic Marinade
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar (see notes)
Salt flakes and freshly ground black pepper, to taste


Heat a barbecue or char-grill plate.

Make Balsamic Marinade: combine all ingredients. 

Place the fish in a flat dish, pour on the marinade and turn the fish to coat well. Cover and set aside.

Brush the asparagus, zucchini and tomatoes generously with olive oil, sprinkle with salt and pepper. Place the asparagus on the grill plate and cook for about 2 minutes, then turn them and place the zucchini and tomatoes on the grill plate. Turn after a minute or so and cook until well marked. Remove and arrange on a platter.

Remove fish from marinade and place on the char-grill section of the BBQ for 3-4 minutes until well marked, then turn and cook other side for 1-2 minutes, or longer if you’d like it cooked all the way through. 

Place fish on top of the vegetables and garnish with parsley sprigs.

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