There is nothing better than a fresh Jewfish cooked to perfection. These are a great selection of recipes that apply basic flavour profiles yet taste great.
A great lemon based marinade for Jewfish steaks before chucking them on the BBQ. One or two hours of marinating is all that is required, any longer and it negatively effects the texture of the fish.
This dish melts in your mouth. The credit goes to my future mother-in-law. Each fillet should be approximately 2.5cm thick.
Sea bass makes an impressive meal, and its delicious flesh is moist, tender and sweet. Here it's stuffed with an exotic Moroccan-style fresh herb and spice mixture called chermoula, then braised on a bed of vegetables.
Dhufish, sometimes called pearl perch or jewfish, is delicious served in this green sauce of basil, parsley and capers.
This is the simplest way to cook a fish steak, I like Jewfish, but you can use what ever you have. Sometimes I add extra flavours to the flour like garlic powder or that powdered parmasean cheese stuff.
The pungent flavour of chive and horseradish butter is a zesty finishing touch for quickly pan-fried fish. You can substitute wasabi for the horseradish - but scale it down to taste.