Blue warhou with a warm zucchini salad


This beauty called blue warhou or snotty trevally was still swimming around in the ocean a few hours ago. We are so lucky in Tasmania to be surrounded by such amazing produce, ‘fresh fish’ from some mainland city fish shops is at least 6 days old.

I cooked it and served it with a warm zucchini salad, with zucchini, tomatoes, dill, mint and garlic from my garden, and the snowpeas were given to me.

4 200 gram pieces fish
2 tablespoons flour
Salt and pepper
1 teaspoon oil

2 large zucchinis
1 cup snow peas
4 large tomatoes
100 grams fetta
1 large clove garlic
2 tablespoons fresh dill
1 tablespoon fresh mint
1 teaspoon lemon juice
1 tablespoon olive oil

To make the salad: slice the zucchini in 3 ml width slices lengthways. Roll the zucchini  in a little of the olive oil, and grill on a griddle plate or pan fry. Chop the tomato, and fetta into about a 1 cm dice, crush the garlic, slice the mint and the dill and toss altogether with the olive oil, lemon juice and the warm zucchini, season with a little salt and pepper.

To cook the fish: season the flour with a little salt and pepper and coat each piece of fish in the flour. Heat the oil in a heavy based pan and fry the fish, first skin side up for 2 minutes and finish cooking skin side down, to get a crispy skin, for a further 4 minutes or until cooked.

fish and zucc


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