Buying SA is always the best way to go, and we truly believe we have some of the best seafood in the WORLD right on our doorsteps (or, in our oceans).
So this Easter — and always — head to your local fish monger, and pick up some of South Australia’s very best.
Need some inspo? We’ve got you covered, with this recipe from my mum, Rosa…
Pecan Crusted Kingfish
Ingredients:
• 3 tbsp diced parsley
• ½ cup finely chopped pecans
• ½ cup fresh breadcrumbs
• 3 tbsp melted butter
• 3 tbsp Dijon mustard
• 5 tsp honey
• Side of South Australian kingfish (we got our beautiful piece of fish from Kirkbright Seafood Co. on Duthy Street)
Method:
1. Preheat oven to 200°C.
2. In a small bowl, mix together the Dijon mustard, melted butter and honey.
3. In another bowl, combine the breadcrumbs, pecans and parsley.
4. Season the kingfish with salt and pepper, then place on a lightly oiled, lined oven tray.
5. Brush the fish with the honey mixture, then press the breadcrumb mixture on top.
6. Bake for approximately 20–25 minutes, or around 15 minutes per cm thickness, depending on the size of the fish.
7. Serve with lemon wedges and greens (we used rocket).
