Gourmet Galley

Dinner with the Fishwife

Rachel McGlashan, the Fishwife referred to in the title, has become adroit at cooking seafood, as many as five nights a week! Married to seasoned seafarer and fisherman, Al, she has spent many years bombarded with enough fish to sink a ship.

Not one to let good seafood go to waste, Rachel came up with the recipes in Dinner with the Fishwife, easy, stylish and satisfying menus that are as suited to a gourmet dinner party as a day out on the boat.

Being a fisherman’s wife, Rachel knows that sometimes you have to be prepared to fire up the grill wherever the catch may be! In the section called Barbie, Boat or Beach, the whole affair moves to the great outdoors, combining fresh ingredients with portable basics for mouth-watering dishes that will become family favourites. There are even some contributions from the McGlashans’ young son, Tom.

Here is one of Rachel’s original recipes to whet your appetite.

FISH KEBABS

Ingredients (serves 4)

• 800G fish, cubed
• Bamboo skewers (pre-soaked in water)
• 16 Bay leaves

Marinade

• 2 cloves garlic, finely chopped
• 1 small red chilli, finely chopped
• Pinch sea salt
• ½ lemon, juiced
• 1 cup Olive oil

Method

Thread fish cubes onto skewers.  Alternate with bay leaves allowing 2 leaves per skewer.  Combine all marinade ingredients.  Place kebabs in a baking dish and cover with marinade.  Refrigerate, turning occasionally for 15 minutes.

Cook on the barbecue or grill for approximately 10 to 15 minutes depending on the type of fish you use, until fish is cooked.

TIP: Replace the bay leaves with Kaffir lime leaves to add a different ‘zing’ to the dish.

WIN: your own copy of Dinner with the Fishwife (RRP $45.00 New Holland)

To enter simply email your favourite boating recipe along with a photo of the dish or yourself on board to rthacker@riviera.com.au.  Entries close May 15, 2011.

BACK TO HOME PAGE