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Half Shell Scallops

| Fish & Seafood, Holidays & Entertaining

So with Christmas Day fast approaching, I thought I’d share one of my favourite ‘celebration’ starters. These Half Shell Scallops are such a simple, yet impressive start to a Christmas Day feast or other special occasions. Better still, they are SO simple and fast to make – prep to plate in less than 10 minutes (5 if you have good knife skills)! Goes to prove even ‘special’ can be too easy!

Seafood is such an Australian Christmas tradition, but I’m so fussy with seafood. I don’t do crustaceans (shame because growing up, my grandfather, uncle, and cousin were all cray-fisherman off the coast of WA). But scallops, when well cooked, I just love!  The key with them is to add flavour without overpowering their own sweet taste and I think this recipe does that perfectly.

Hope you enjoy this delicious starter!

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Half Shell Scallops
Print Recipe
5 from 5 votes

Half Shell Scallops

I think this is the most delicious way to eat scallops. The buttery, nutty flavours in this dish compliment this delicate meat and they are really easy to make too. 
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Appetizer
Cuisine: French
Servings: 4

Ingredients

  • 12 half shell scallops -I have used QLD scallops with no roe because I don't like it (told you I was fussy)
  • 40 g butter, ghee or macadamia oil -melted
  • 1 clove/s garlic -peeled and crushed
  • 1 lemon/s -zest finely grated
  • 2 tbsp flat leaf parsley -finely chopped
  • 30 g slivered almonds (¼ cup)

Instructions

  • Preheat your grill to high 180℃/350°F (fan-forced).
  • Arrange your scallops on a large baking tray.
  • Mix together the butter, garlic, lemon zest and parsley.
  • Spoon a little blob of the mixture onto the flesh of each scallop.
  • Top with a pinch of slivered almonds.
  • Pop under the pre-heated grill for 3 minutes (yes they cook super fast)

BBQ

  • Last year on Christmas day our oven was full of the turkey and other goodies, so we preheated the BBQ on a high heat and cooked them in there with the lid closed for a couple of minutes.

Serve

  • With lemon cheeks, scattered parsley leaves and a sprinkling of sea salt. I added some garlic flowers and other edible flowers.

Notes

Dairy-free

Replace the butter with ghee (my preference) or macadamia nut oil.

Macadamia

You can replace the almonds with crushed macadamia nuts (I love this version a lot).

Nut-free

Replace the nuts with fresh bread crumbs or just leave off.
 

I'd love too hear if you try this special starter. Post a comment below or rate this recipe.

Gluten-free Fish Fingers with a Yoghurt Tartare

| Fish & Seafood

These gluten free fish fingers are very quick and easy to make and with their crunchy crumb, will definitely win over fish finger loving kids.

Health benefits

Fish is an important source of omega 3 fatty acids, an essential fat very commonly lacking in many diets.

Commercially produced fish fingers are another processed food disaster in my book. My first concern is where the fish is sourced and it’s level of contamination. Secondly, they contain  a lot of gluten and also yeast which burdens tiny tummies (even if not gluten sensitive). Lastly, they are yet another source of dangerous polyunsaturated and trans fats (for which the only safe amount is zero)! Trans fats are stored in the cells of your body and their effect is lifelong. Want good health and more energy, start by eliminating trans and processed fats from your diet? I have spoken in more detail about fats here.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Fish fingers
Print Recipe
5 from 2 votes

Gluten free fish fingers - with a yoghurt tartare

These gluten-free fish fingers are easy to make and the yoghurt tartare is just delicious along side it. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Servings: 4

Ingredients

Fish Fingers

  • 500 g firm white fish fillets - skinned and pin boned (I like snapper, blue eye, kingfish, mahi-mahi)
  • 1 free-range or organic egg/s
  • 80 g polenta (½ cup) non-GMO or organic
  • 2 tbsp coconut flour (or spelt if not gluten intolerant)
  • Sea salt and freshly ground black pepper - to taste

Yoghurt Tartare

  • 125 g full-fat natural yoghurt (½ cup)
  • 1 tbsp capers - roughly chopped
  • 1 lemon/s - zest
  • Sea salt and freshly ground black pepper - to taste

Instructions

Fish Fingers

  • Cut your fish into fingers, about 2cm wide
  • In a bowl, beat the egg
  • In a second bowl mix the polenta, flour, and salt until combined
  • Heat a large pan over a medium-high heat.  I cooked mine in a mild coconut oil, but you could also use butter or ghee.
  • Dip the fish pieces in the egg then toss in the crumb and cook in the hot oil, turning once the crumb browns.
  • Serve immediately.

Yoghurt tartare

  • Mix all ingredients together in a small bowl.

Notes

Dairy-free

Substitute the yoghurt for homemade or whole egg mayonnaise. My homemade mayo recipe is here.

Egg-free

Dip the fish in a little oil or melted butter prior to crumbing.

Coconut-free

Choose gluten-free or spelt flour.

Fish and chips

Combine it with my healthy homemade chips, find the recipe here.

Hope this recipe is a hit?  I love to receive comments, post yours below.

Fish Tortillas, buffet style.

| Fish & Seafood

Make up a Mexican feast, self-serve style with this simple, healthy fish tortilla recipe. I like to serve it with lots of sides, so each person can control their own filling (including the kids). The fish combined with lots of salads and guacamole forms a complete, nourishing meal.

Health benefits

The fish speaks for itself – a quality protein and omega 3 fatty acid source. The avocados also add more good fats, fibre, and minerals. The lime and zest are an immune booster. Lots of salads on the side for fibre, antioxidants, and a host of health giving nutrients.

This buffet style of eating is also a great way to get kids involved and interested in food. For more about this click here.

Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Fish tortilla
Print Recipe
5 from 1 vote

Fish Tortillas, buffet style.

A quick simple tasty way to enjoy fish, my fish tortillas are fabulous, healthy family food.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Servings: 4

Ingredients

For the fish

  • 500 g firm white fish -I like snapper, 2cm dice
  • 1 tbsp olive oil -extra virgin
  • 1 tbsp smoked paprika (or you can use pure Mexican spice mix, my spice blend recipe here))
  • 1 tsp dried thyme
  • Sea salt and freshly ground black pepper -to taste
  • 1 red onion/s (large) sliced
  • ½ bunch/s fresh coriander leaves -finely chopped (serve on the side if this is a deal breaker for fussy kids)

Guacamole

  • 1 avocado/s (large)
  • 1 lime/s -juice (zest optional)
  • 1 clove/s garlic -crushed
  • 3 tbsp full-fat natural yoghurt
  • Sea salt and freshly ground black pepper -to taste

Instructions

  • Firstly prepare your sides (below) so they are ready to serve.

Guacamole

  • Process or mash the avocados with a fork. Add the remaining ingredients and mix well to combine. Place in a serving bowl.

Fish

  • Toss the fish in a small splash of oil followed by the spices, thyme, sea salt and pepper.
  • Over a moderate heat, add a little more oil to a large fry pan and cook the red onion for 2 minutes or until it starts to soften. Add the fish and turn each piece or stir gently until it is cooked through. It should only take 4-5 minutes max.
  • Turn off the heat, stir through the coriander and place in a serving bowl.
  • Serve with guacamole and your choice of sides.

Options for sides to serve:

  • Choose at least three of the following sides. I always serve them all in separate bowls so everyone can build their own tortilla (kids love this):
  • Serve in a lettuce cup tortilla (cos and iceberg lettuce works well)
  • If using store bought tortillas, make sure they are additive-free and without vegetable oil (the only ingredient should be corn and perhaps sea salt)
  • 2 tomatoes, diced (you can add a little diced red onion to make a salsa if you like)
  • 1 small cucumber, diced
  • Lettuce leaves, shredded (dress with lime juice)
  • Sprouts, of your choice (dress with lime juice)
  • 1 capsicum, diced
  • 2 large carrots, grated (dress with lime juice)
  • This is also really lovely with diced fresh mango if in season
  • 1 fresh chilli, finely chopped or dried chilli flakes

Notes

Dairy-free

Omit the yogurt from the guacamole or replace with coconut yoghurt.

Nut-free

Choose olive oil to cook the fish in.

Gluten-free

If using store bought tortillas, ensure they are gluten-free.
 

What's your favourite Mexican meal?  Let me know by commenting below.