Preheat the oven to 220ºC. Make a few cuts across the flesh of the fish with a knife. Place in an oven-proof dish and season with salt & pepper. Sprinkle the chopped shallots over the fish and add the wine. Sprinkle breadcrumbs and parsley and dot with small pieces of butter. Bake for 25 to 30 minutes and serve with par-boiled vegetables.

Baked Whole Flippin Snapper with Sweet Stuffing Mix

1 Whole Large Flippin' Snapper, Cleaned
4 Sprigs Parsley
Slice of Lemon
3 Tablespoons Vegetable Oil
Juice From Half Lemon
Salt & Pepper

Sweet Flippin' Stuffing

1/4 Cup Walnuts
1/4 Cup Raisins
2 Tablespoons Butter
1 Tablespoon Honey
1 Cup Breadcrumbs
1/4 Cup Blanched Almonds
1 Onion Chopped
Small Amount Nutmeg(Pinch)
Small Amount Cinnamon(Pinch)

Melt butter in frying pan, and sauté the almonds and walnuts for 3 minutes. Add sauté and onion for 2 minutes.

Remove from heat, and mix in the rest of stuffing ingredients. Sit the snapper on a large piece of foil and stuff with stuffing mix.

Mix the oil and lemon juice, add salt and pepper and rub on the fish. Place a row of lemon slices on the fish, topped with springs of parsley, wrap tightly in foil and bake in a moderate oven for 45/50 minutes, checking after 40 minutes. This dish could be served hot or cold, a 2kg snapper should serve 4 people.

Grilled Tuna Steaks

4 Flippin' Tuna Steaks
4 Tbsp. Olive Oil
1 Lemon, Sliced
Herb Butter
Butter at Room Temperature
1 Tbsp Freshly Chopped Herbs
1 Tbsp Freshly Chopped Parsley
1 Tbsp Worcestershire Sauce
Salt & Pepper

Herb Butter

Whisk the soft butter until creamy, and add all the other ingredients and mix until well blended. Roll the mix like a sausage in foil and refrigerate until firm. When ready to use, slice off in 25mm rounds and remove the foil.

Grilled Tuna Steaks

Brush the tuna with oil and place under hot grill, basting the steaks with more oil as they begin to dry out. Turn over after 3 minutes. Baste again and grill for a further three minutes. Remove from the grill, plate, and place a slice of herb butter on top. Serve with slices of lemon.

Pan-Fried Gurnard Fillets with Sage and Garlic Butter

4x 350-450g Flippin' Gurnard Fillets, Skinned & Boned
4 tsp Sunflower Oil
75g Unsalted Butter
2 Garlic Cloves, Finely Chopped
2 Tbsp Small Sage Leaves
2 Tbsp Lemon Juice
Salt & Black Pepper, Freshly Ground

Season Gurnard both sides with salt and pepper. Heat oil in a large frying pan, add the fish and 15g of butter, and fry over medium-high heat for about 4 minutes on each side or until golden brown. Place into the centre of 4 warmed serving plates and keep warm.

Remove any excess oil from the pan, and clean with kitchen towel. Add the rest of the butter to the pan, adding whole sage leaves and garlic as butter melts. Return the pan to the heat and leave the butter to cook gently for about 30 seconds. Quickly add the lemon juice and seasoning, then immediately spoon it over the fish, dividing the garlic and sage leaves equally between each plate. Serve straight away.

Thai Fish Cakes

1 kg Flippin' White Fillets (Blue Grenadier Recommended)
1 egg
Fish Sauce
1 Tbsp Thai seasoning
1 Tbsp Sea Salt Seasoning
2 Spring Onions, chopped
Parsley
Bread Crumbs 1 Red Capsicum, chopped
Vegetable Oil
1 Lime

Place fish, fish sauce, egg white, bread crumbs, Thai seasoning, capsicum, parsley, salt and spring onions in a food processor and process until smooth.

With wet hands, shape into even-sized balls. Flatten out with hands until patty is formed. Heat oil in a large non-stick pan, and add approx. half of the fish cakes, and cook for approximately 2 minutes on each side or until golden and cooked through. You may also deep fry fish cakes if preferred. Serve with lime wedges.

Grilled Flippin' Fish with Roasted Corn and Chilli Salad

4 200g Flippin' white fish steaks (Swordfish, Blue-Eye, Harpuka or Trumpter recommended)
Mayonnaise
1 Egg yolk
1 Clove garlic, crushed
2 Tbsp. Lime Juice
1 tsp. Dijon Mustard
3/4 cup (180ml) Olive Oil

Process egg yolk, garlic, juice and mustard until smooth. Whilst processing slowly, add oil in a thin, steady stream, and process until mayonnaise slightly thickens.

Corn and Chilli Salad

8(2kg) Corn Cobs, trimmed
1(170g) medium Red Onion, chopped finely
2 fresh small red Thai Chillies, chopped finely
1/3 cup fresh Coriander, coarsely chopped

Cook corn on heated and oiled grill plate, barbecue, or grill until browned lightly and just tender. Using sharp knife, remove kernels from cobs, and place in large bowl with onion, chilli, coriander, and half the mayonnaise. Toss gently until combined.

Cook fish on heated oiled grill plate, barbecue or grill until browned on both sides and cooked through. Divide corn salad among serving plates, and top with fish, and drizzle with remaining mayonnaise.

Sesame Crusted Flippin' Ling on Polenta Cake, Tomato Salsa, Watercress and Radish Salad

600g Flippin Ling Fillet, Boneless
80g Sesame Seeds
160g Chicken Stock
80g Yellow Cornmeal, course grained
4 gloves garlic, peeled and minced
fresh basil leaves, finely chopped

1 Tbsp. Butter
2 Tbsp Parmesan cheese, freshly grated
200g Watercress
100g Red Radish
200g Roma Tomato
80g Spanish onion
Flat-leaf Parsley
Pesto Oil
Sea salt & Pepper from the mill

Sesame Crusted Flippin' Ling on Polenta Cake

Polenta Cakes

In a very large heavy duty pot, bring Chicken stock to the boil. Add cornmeal in a steady stream, stirring continuously. Add garlic, basil, salt and pepper, reduce heat to medium and cook, stirring constantly with a wooden spoon until mixture comes to the boil.

Simmer 20 to 30 minutes, stirring occasionally or until the cornmeal forms a mass and pulls away from the sides of the pan. Stir in butter and cheese. When butter has melted, remove polenta from heat and pour into a square dish that is approx. 2cm high. Before cutting rounds for Polenta cakes, allow to cool.

Flippin Ling

Cut into 4 equal portions, and roll ling portions in black and white sesame seeds. Place in a pre-heated, oiled frying pan and cook on both sides being careful not to burn the fish. Finish in oven at moderate heat for 10-12 minutes.

Tomato Salsa

Dice tomato and onion chop flat leaf parsley and combine. Add olive oil, adjust seasoning to taste with sea salt and pepper from the mill.

Watercress and Red Radish Salad

Slice the radish thinly, and add to watercress. Add olive oil, and season with salt and pepper.

Assemble plate by placing the Polenta cake in the center, and top with the sesame crusted fish, leaving space for the salsa. Add salsa, watercress and radish salad. Drizzle pesto oil around the fish.

Macadamia Nut-Crusted Oysters

1/4 cup Toasted Macadamia
1/2 Tbsp. Bush Dust
120g Day-old Bread
2 eggs
100ml Milk
12 Flippin' Fresh Coffin Bay Oysters
1/2 cup Plain Flour
30ml Green goddess Sauce
1 Lemon

In a food processor, place nuts, bush dust and bread. Process in short bursts to retain the chunky texture of course breadcrumbs.

Beat egg with milk, and season with salt & pepper. Dust oysters in flour and shake off excess, drop into egg wash and drain well. Place oysters into crumb mixture and coat well. Place into fryer at 180ºC and fry for approx 1 minute. Remove, drain well and place into serving spoons. Top with a little Green Goddess sauce, cut lemon into small wedges as garnish and serve.

Green Goddess Sauce

500 ml garlic aioli
2 tablespoons salsa verde
1/4 teaspoon tabasco sauce
1 tablespoon grated parmesan
salt & pepper

Mix all ingredients well and check for correct seasoning.

Salsa verde sauce

2 bunches Curly parsley
1 bunch Mint
2 bunches Basil
1 bunch Dill
1 bunch Italian Parsley
1 bunch Coriander
1 cup Capers
60ml Red Wine Vinegar
3 Tbsp. Dijon Mustard
1 Red Onion
800ml Olive Oil

Combine all ingredients except oil in a food processor. Slowly add oil while processing, checking consistency is not too oily, and season to taste.

Serves 4 as an entree or as an hors d'œuvre.

Tempura Oysters on Nori Roll with Wasabi Pickle

1 cup Sushi Rice
1 1/4 cups Water
30ml Mirin
30ml Rice Vinegar
Dash Light Soy Sauce
Pinch of Salt
1 Tbsp. Castor Sugar
2 sheets Nori Paper
8 Flippin' Fresh Coffin Bay Oysters
200ml Tempura Batter
100g Japanese Mayonnaise
50g Westbury Wasabi Pickle
Pickled Ginger

Wash rice three times, then add water. Place on high heat and bring to boil. Then lower heat, cover with lid and cook for 15 minutes. Remove heat and let stand for 10 minutes. Remove rice from pot, lay out on a tray and mix through mirin, rice vinegar, soy, salt and sugar.

Allow to cool before rolling, lay enough rice down on Nori sheets to cover 3/4 of sheet at a height of 1/2 cm. Using a bamboo mat, roll rice over to form a tight roll, wetting the edge of the paper to seal.

Drop oysters into the batter and fry at 180ºC for 1-2 minutes, remove and drain well. Cut Nori roll into 8 then top with a little Japanese Mayonnaise, pinch of Westbury Wasabi pickle, a little julienne pickle ginger and a tempura oyster.

Makes 8 Hors d'œuvre.

Tempura Oysters on Nori Roll with Wasabi Pickle recipe

Flippin' Baked Flathead with Asian Vegetables

4 Flippin' Flathead Fillets, boneless
1 tsp. Ginger
1 tsp. Garlic
100ml Soy Sauce
1 Tbsp. Sesame Oil
1 Tbsp. Fish Sauce
1 Long Chilli, sliced into thin rings
Carrot, Leek, Onion, Bok Choy, and Peppers, sliced thinly into julienne

Mix ginger, garlic, soy sauce, sesame oil, fish sauce and chilli together. Make a foil bag from a 75cm piece, and place vegetables in the centre and the fish on top. Spoon marinate over the top. Wrap the foil bag up, making sure it is well sealed, and bake in oven for 15-20 minutes until cooked.

Oysters With A Trio Of Melons

1/4 Rockmelon, de-seeded
1/4 Honeydew, de-seeded
100g Watermelon
1/2 bunch Mint
50ml Larks Bush Liqueur
12 Flippin' Fresh Oysters
50ml Lemonade

Dice melons into 1/2 cm cubes and finely slice mint. Combine all ingredients except lemonade, and stand for at least an hour. To serve quickly, mix lemonade through salad, and place a teaspoon-full on each oyster.

Serves 3 as a entree or as an hors d'œuvre.