Preparing Seafood For Cooking - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...

- How to Store Seafood & Fish

- How to prepare Abalone

- Bearding Mussels & How to Open

- How to open Oysters or Scallops

- Clam, Cockle & Pipi Preparation

Glossary of Fish, Seafood and Fishing Terms

- Preparing Squid, Cuttlefish & Octopus

- How to identify Fresh Fish

- How to Buy Fresh Fish

- How to Cook & Prepare Lobster

- How to Cook & Prepare Crayfish

- How to Clean and Cook Live Crabs to Perfection

- How to Purchase the Freshest Shrimp Before Cooking

- How to Cook Shrimp on the Barbeque Grill

- How to Keep Your Recently Caught Fish at Premium Fresh Quality

- How to Easily Shuck Fresh Oysters

- How to Cook Oysters Kilpatrick that is to Die For!

- How to Soften Dried Abalone

FISH & SEAFOOD RECIPE IDEAS FOR WEEKENDS & HOLIDAYS
If you want something different for a weekend BBQ or special dinner, you will find some easy and delicious fish & seafood recipes here to try!

RECIPE FOR BARRAMUNDI | SEA BASS:
Cajun Farmed Barramundi Cutlets with Yoghurt Sauce

Ingredients:
Australian Farm Barramundi - Four 170g fillets or two whole fish (about 900g - 1kg)
Olive oil

Cajun Mix
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Yoghurt Sauce
1 cup low fat plain yoghurt
2 tablespoons lime or lemon juice
1 small Lebanese cucumber, grated
2 tablespoons chopped fresh dill
or 2 teaspoons dried leaves

Method:
Cajun Farmed Barramundi Cutlets with Yoghurt Sauce Combine sauce ingredients in a small bowl and refrigerate.

Brush fish with olive oil. Combine Cajun mix ingredients and rub into all surfaces of fish.

Heat a grill pan or non-stick frypan to very high and brush or spray with oil.

When it starts to smoke, add fish and cook 2-3 minutes on each side, until spices start to blacken.

Serve immediately on cooked rice with the yoghurt sauce.

Serves 4


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RECIPE FOR BARRAMUNDI | SEA BASS: Cajun Farmed Barramundi Cutlets with Yoghurt Sauce

RECIPE FOR BARRAMUNDI | SEA BASS:
Cajun Farmed Barramundi Cutlets with Yoghurt Sauce