Created by: Great Australian Seafood
Serves: 2-4
Prep time: 10 minutes
Cook time: 5 minutes

Who can resist a Queensland seafood platter? Loaded with all the icons and Easy As, this stunner is sure to be a celebration success.

Ingredients

The good news is this dish leans
on your fishmonger to do most of
the heavy lifting, meaning all you
need to do it pick up, plate up and
prepare for praise.

• Food-grade ice – this one’s fancy
• 1 Queensland Tropical Rock Lobster
• 2 Moreton Bay Bugs
• 8 Queensland King Prawns
• 8 Queensland Tiger Prawns
• 150g Queensland Spanner Crab meat
• 3 lemons
• 2 limes
• Tartare sauce
• Asian dressing
• Sweet chilli and lime sauce

How to make

Place ice on a one or two large plates or and arrange seafood on top. We recommend starting with the big ticket items like the Queensland Tropical Rock Lobster and Moreton Bay Bugs, then using the Queensland King and Tiger Prawns to fill any remaining spaces. If you’re using picked Spanner Crab meat it’s a good idea to place it in a bowl and fan your prawns coming out around it.

Cut 2 lemons and 2 limes in half. Heat a large frying pan or grill pan over high heat and sear the lemon and lime halves, cut-side down, for 2-3 minutes until juicy and caramelised. Cut the remaining lemon into wedges and place around the seafood. Serve with tartare, Asian dressing, sweet chilli and lime sauce – all are available straight off the supo shelf so you can sit back and enjoy!

Created by: Great Australian Seafood
Serves: 2
Prep time: 10 minutes
Cook time: 25 minutes

It may only be four ingredients, but this recipe might just become your new favourite way to enjoy Queensland Barramundi.

Ingredients

• 2 Queensland Barramundi fillets
• 2 tbsp miso paste
• 2 tbsp maple syrup 
• 2 tbsp olive oil

Cucumber Salad

• 1 Lebanese cucumber, peeled
• 1 garlic clove, peeled
• 1 tbsp sesame oil

Steamed rice, to serve – grab a microwave pack to save time

How to make

Preheat oven to 180°C. Line a baking tray with baking paper and place the Queensland Barramundi fillets skin-side down on the paper.

In a small bowl mix together the miso paste, maple syrup and olive oil to form a smooth paste. Baste the fish with the paste, spreading in an even layer over the top and bake for 18-20 minutes until the fish is white and the paste golden.

Meanwhile, finely slice cucumber and place in a small bowl. Add crushed garlic and sesame oil and mix well.

Once cooked, divide rice between serving bowls and top with the miso maple Barramundi fillets, add the cucumber salad and serve.

Created by: Great Australian Seafood
Serves: 6-8
Prep time: 25 minutes
Cook time: 25 minutes

A whole Coral Trout is impressive centrepiece for special occasions. Using a beautiful whole fish means leftovers can be used for days in salads, sandwiches or straight for fridge to gob.

Ingredients

• 1 whole Queensland Coral Trout
  (cleaned)

Can’t find Coral Trout? Queensland Barramundi makes a great alternative.

• ¼ cup reduced salt soy sauce
• ¼ cup white vinegar
• ¼ cup olive oil
• 2 tbsp sesame oil
• 3 tbsp sugar or honey
• ¼ tsp ginger powder
• 1 cup water
• 1 red long chilli, sliced finely
• ½ bunch fresh coriander,
  stalks chopped, leaves whole

Steamed rice and greens, to serve

How to make

Preheat the oven to 200°C. Place the Queensland Coral Trout in a large baking dish that will fit the whole fish and be able to hold the sauce. Using a sharp knife score the fish skin across, about 5mm into the flesh and about an inch apart.

In a large jug mix together the soy sauce, vinegar, olive oil, sesame oil, sugar or honey, ginger powder. Add water, sliced chilli and finely chopped coriander stalks. Pour the sauce over the fish. Bake in the pre-heated oven for 20-22 minutes. The fish should be white and flaky when it’s done.

Remove from the oven and transfer to a serving dish. Pour the sauce over the fish and garnish with coriander leaves. Serve with steamed rice and steamed or stir-fried greens.

Created by: Great Australian Seafood
Serves: 5
Prep time: 20 minutes
Cook time: 5 minutes

Ready in only 25 minutes, this Queensland Spanner Crab San Choy Bow is delicious, heathly and great for an Easy As weeknight dinner.

Ingredients

Salad

• 250g of cooked Queensland Spanner Crab meat

Can’t find Spanner Crab? Green Queensland Banana Prawns make a great alternative.

• 2 tbsp flaked or shredded coconut
• 1 small Lebanese cucumber
• 1 long red chilli
• ½ small red onion
• 50g mixed salad greens
• fresh coriander, thai basil and
  mint leave, to serve

To serve

• 1 iceberg lettuce
• 1 lime, cut in half,
  seared in a hot pan (optional)

Dressing

• ½ cup coconut milk
• zest of ¼ lime
• juice of ½ a lime juice
• 1 teaspoon fish sauce
• 1 tablespoon honey

How to make

Toast the coconut in a small frying pan until golden and remove from the heat.

Cut cucumber in half lengthways, scrape out and discard seeds, slice thinly. Repeat with the chilli and onion.

Whack all the salad ingredients, including the star of the dish the Queensland Spanner Crab meat in a bowl.

Combine all dressing ingredients and mix well.

Break lettuce cups off the whole lettuce, we made eight, but you do you.

Now comes the fun part, divide the salad between the lettuce cups, top with the dressing and dig in. Just be warned, there are never any leftovers!

Created by: Great Australian Seafood
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes

Give this classic salad an Easy As gourmet makeover with a Queensland twist.

Ingredients

• 4 baby potatoes
• 2 eggs
• Handful green beans, ends trimmed
• Queensland Mackerel fillets
• Salt and black pepper
• Olive oil
• 1 baby cos or baby gem lettuce
• 10 black or Sicilian olives
• 3 red radishes, sliced
• 10 cherry or baby roma tomatoes, halved

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey

How to make

Place potatoes and eggs in a medium saucepan and cover with water. Bring to the boil. Remove eggs and set aside to cool. Cook potatoes for another 10 minutes, then add the beans and cook for a further 5 minutes. Drain both and set aside.

Season the Queensland Mackerel fillets with salt and pepper to taste. Heat 2 tbsp of olive oil in a frying pan over medium heat. Add mackerel, skin side up and cover with a lid. Cook for 5 minutes. Cut potatoes in half. Turn the fish over and add halved potatoes to the pan. Cook, uncovered for a further 3-4 minutes, until the fish has turned white and is flaky in the middle and the potatoes are golden.

Meanwhile, arrange the cos lettuce leaves on a platter or divide between two plates. Peel eggs, cut in half and place on top of the lettuce. Add beans, olives, sliced radishes, tomatoes, and potatoes. Arrange fish on top. Dress with a simple dressing made by mixing the olive oil, lemon juice, mustard and honey.

Created by: Great Australian Seafood
Serves: 4
Prep time: 20 minutes
Cook time: 25 minutes

Simply cooked with the flavours of fresh herbs, lemon and olives, this easy as Baked Mullet is perfect for midweek dinners.

Ingredients

• 4 large Queensland Mullet fillets

Lemon + Herb oil

• 2/3 cup extra virgin olive oil
• 2 garlic cloves, minced
• ¼ cup flat leaf parsley, finely chopped
• 1 lemon sliced
• 1 tbsp capers
• 1 anchovy fillet
• 1 tsp red pepper flakes
• ½ cup pitted kalamata olives, sliced
• Salt and pepper to season

How to make

Preheat the oven to 180C and line large baking tray or dish with baking paper.

Put all the ingredients for the lemon + herb oil in a bowl and mix.

Place the fillets of Queensland Mullet on the baking tray, skin side down, and season with a little salt and pepper.

Spoon over the lemon and herb oil evenly over each of the fillets, making sure they are completely covered and bake for 20-25mins, until the flesh flakes easily when
pressed in the centre with a knife.

Serve immediately, with a fresh green salad and some potato fries. Y-U-M.

TIP: This dish could also be easily cooked on a BBQ with a lid.