Recipe: Sesame Kingfish with Salsa Verde

Kingfish is such a versatile and under rated fish to eat. I either like it raw as sashimi, or if I can cooking it, like searing it and packing it with heaps of flavour. This is a great way to cook kingfish that is packed with flavour.

I take medallions of the kingfish fillet. Usually off the shoulder or belly. I then coat in sesame seeds, ready to flash fry in a hot pan with oil and a touch of butter at the end.

I top the fish with a salsa verde, there are heaps of recipes for this out there, but basically ingredients to whiz up are:

-Fresh herbs: Basil, mint and parsley

-Capers and gerkhins

-Ren onion

-Mustard

-Lemon and lime juice

-Olive oil

-A little touch of smoked kingfish if you have some

-Apple cider vinegar

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Scallop Diving at the start of the Coromandel scallop season

If I had to choose my favourite seafood, scallops would have to be right up there. You can’t beat them raw, fresh out of the ocean ala naturale!

It is always exciting when the season opens on 1 September, and as has been tradition for a few years, a bunch of us head up to Opito Bay and have a mini scallop festival of our own.

This year we found them fat as and in good numbers

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It is a bit of a tradition to cook up a storm on opening night, this year it was scallops three ways - scallop and pineapple ceviche, scallop roe fritter topped with ala naturale scallop, plus in garlic butter in their shell. Nectar!

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My daughter Bella has recently done her PADI Open Water dive course with Dive Zone Whitianga, and she was keen to have her first crack diving for some scallops, so we looked a little closer to home, and while they were not as thick, we got a nice feed. It was awesome to see Bells enoying her diving and helping me gather a feed of scallops - it doesn’t get much better!

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