Goliath Grouper Playday

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Grappling with Goliath Grouper

– 2 minutes of real fun as these guys try their hand at wrangling Goliath Grouper on the end of a rope.

We suggest a longer rope dude.. and perhaps a thicker gauge of hook if you want to land the big ones

Check out the recipe of the week below…

Our Recipe of the Week

SERVES: 6

500g Italian dried linguine pasta
olive oil for coating pasta
5-6 firm young courgettes
6 x 180g portions fresh grouper or hapuku, skinned and boned
sea salt
2-3 tablespoons white wine
150g fresh basil pesto

Cook linguine in salted boiling water till al dente, drain, cool and coat with olive oil. Slice the courgettes into thin ribbons, about 2mm thick and set aside. Then make the oven-roasted puttanesca sauce (recipe follows).

Season the fish portions with salt and then sear in a hot pan. After 3-5 minutes turn the fillets, remove the pan from the heat and splash with white wine. Lower the heat and return the pan to the heat for another 3-5 minutes. Remove from the heat and keep warm.

Bring a large pan of salted water to the boil, then add the cooked linguine and courgette ribbons to warm through for 2-3 minutes. Drain and toss through with basil pesto.

To serve, divide the linguine evenly among 6 plates, top with the pan-seared fish and spoon puttanesca sauce over. Serve immediately.

Puttanesca sauce
3 white onions, peeled and diced
1 bulb garlic, peeled and coarsely chopped
1 cup Kalamata olives
1 cup small green olives
1/2 cup anchovy pieces
1/2 cup capers
1/2 teaspoon dried chilli flakes
1 cup olive oil
12 whole cherry tomatoes
3 x 400g cans Italian tomatoes, drained and chopped
1 tablespoon tomato paste
handful thyme and marjoram leaves, coarsely chopped
salt and freshly ground black pepper

Place all the ingredients (except herbs and seasoning) in a small roasting dish, cover with aluminium foil and slowly bake at 150C for 1 hour.

Remove the foil and cook for a further hour, gently stirring the sauce every 15 minutes. The sauce should be thick and slightly caramelised as the oil takes on the flavours of the sauce. Season with chopped thyme and marjoram, plus salt and pepper if required.