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Date Posted: 8 January 2019

Sea Harvest and The Children’s Hospital Trust

Did you know that for the past 9 years, we have partnered with The Children’s Hospital Trust to raise funds and assist in changing the lives of children? Our aim this year is to raise R300 000, and we are so grateful to all you Fish Lovers who have shown your support towards this initiative!

A portion of the funds raised will go towards the Weekend Waiting List Initiative – established to address the protracted waiting list by adding an additional day of surgeries (such as Saturdays) to the hospital’s operating schedule. You have until February 2019 to be a part of this heart-warming initiative. You can also support this cause and donate directly on their website here: https://www.childrenshospitaltrust.org.za/donate/.

While you’re at it, check out these scrumptious Sea Harvest recipes that we’ve put together for those of you who make use of our crumbed products with the Kids for Kids sticker on pack! So, you can show your support and also try out new, delicious recipes for the family!

Fish And Avocado Bagel Breakfast

Fish And Avocado Bagel Breakfast

Serves: 6
Prep time: 25 min
Cooking time: 30 min

INGREDIENTS

  • 6 (450 g) Sea Harvest Fish Burgers
  • 6 bagels
  • 1 C (250 ml) plain cream cheese, at room temperature
  • 10 basil leaves
  • salt and pepper
  • 12 large eggs
  • ⅓ C (80 ml) milk
  • 1 Tbsp (15 ml) butter
  • 3 (450 g) medium avocados, diced

METHOD

  1. Preheat the oven to 200 ℃. Arrange the Sea Harvest Fish Burgers on a baking tray and bake until golden and crisp, 15-20 minutes.
  2. Slice the bagels and toast the cut-sides on a flatbed toaster or in a lightly greased pan over medium heat for 1-2 minutes.
  3. Combine the cream cheese and basil leaves in a food processor and blend until smooth. Season to taste.
  4. Whisk the eggs and milk together and season lightly. Heat the butter in a large pan over low heat. Add the eggs mixture and cook until softly curdled 6-8 minutes. Stir regularly.
  5. To assemble, spread the bagel halves with the cream cheese. Add a Sea Harvest Fish Burger to the base of each bagel, add a helping of scrambled egg and diced avocado. Top with the top half of the bagel.

*TIP: Prevent the avocado from browning after being chopped by simply tossing it with a tablespoon of lemon juice or white wine vinegar.

Soft-boiled Eggs With Waffle Soldiers And Fish Cakes

Soft-boiled Eggs With Waffle Soldiers And Fish Cakes

Serves: 6
Prep time: 20 min
Cooking time: 35 min

INGREDIENTS

  • 3 (225 g) large frozen waffles, thawed
  • 1 Tbsp (15 ml) olive oil
  • 12 (600 g) Sea Harvest Fish Cakes
  • 1½ C (100 g) cocktail tomatoes, halved
  • 1½ C (150 g) white cheddar, diced
  • 1½ C (360 g) avocado, diced
  • handful small basil leaves
  • salt and pepper
  • 2 Tbsp (30 ml) white wine vinegar
  • 6 large eggs

METHOD

  1. Preheat the oven to 190 ℃. Line a large baking tray with baking paper. Brush the waffles with the oil, on both sides, and slice them into 1.5 cm thick fingers. Arrange the waffle pieces on the tray and bake, 10 minutes. Turn each waffle finger over and bake until golden and crisp, 5-8 minutes. Allow to cool.
  2. When the waffle fingers are done, turn the oven heat up to 200 ℃. Arrange the Sea Harvest Fish Cakes on a baking tray and bake until golden and crisp, 15-20 minutes.
  3. Combine the tomato, cheddar, avocado and basil and season to taste. Cover and refrigerate until needed.
  4. Pour the vinegar into a medium-sized saucepan filled with water. Bring up to a gentle simmer; gently add in the eggs and boil 6 minutes. For a medium-boiled egg boil for 8 minutes and for a hard-boiled egg boil for 10-12 minutes. Cool the eggs in cold water, 2 minutes. Dry the eggs and serve in egg cups.
  5. Serve the boiled eggs with the crisply baked waffle fingers for dipping. Serve the Sea Harvest Fish Cakes and tomato salsa on the side.
    *TIP: The soft-boiled eggs can also be served with regular toast soldiers, if preferred, or for a fun veggie twist, serve the soft-boiled eggs with blanched asparagus or carrot sticks for dipping.

Open Fish Sandwiches

Open Fish Sandwiches

Serves: 4
Prep time: 30 min
Cooking time: 30 min

INGREDIENTS

For the sandwich:

  • ⅓ C (80 ml) olive oil
  • 8 slices ciabatta bread
  • salt and pepper
  • 16 (400 g) Sea Harvest Fish Fingers

For the chips:

2 (100 g) medium potatoes
sunflower oil, for deep-frying

For the tartare sauce:

  • ¾ C (180 ml) double cream yoghurt
  • ½ C (125 ml) French mayonnaise
  • ½ large onion, chopped
  • 3 dill cucumbers, chopped
  • 4 tsp (20 ml) lime juice
  • 1 Tbsp (15 ml) chopped parsley
  • salt and pepper

To serve:

  • 120 g butter lettuce
  • 2 C (100 g) cucumber, finely diced
  • handful basil leaves (optional)
  • 8 lime wedges (optional)

METHOD:

  1. To prepare the sandwich, preheat the oven to 200 ℃. Brush the ciabatta slices on both sides with oil and arrange on a baking sheet. Season lightly and bake until golden and crisp, 10-12 minutes.
  2. Arrange Sea Harvest Fish Fingers on a baking tray and bake until golden and crisp, 12-15 minutes.
  3. For the chips, thinly slice the potatoes into paper-thin rounds. A mandolin or very sharp chef’s knife works best. Dry the potato rounds on a clean kitchen towel to remove any moisture. Heat the oil to 180 ℃ and fry the chips in batches until golden and crisp, 3-5 minutes. Drain on kitchen paper and season lightly.
  4. To prepare the tartare sauce, combine all of the ingredients in a food processor and blend until fine. Season to taste.
  5. To serve, spread a generous dollop of the tartare sauce on one side of each slice of crisp ciabatta. Add some lettuce and 2 Sea Harvest Fish Fingers to each sandwich. Top with tartare sauce, cucumber and add a basil leaf or two.
  6. Serve with the chips and lime wedges on the side.

*TIP: Leftover Sea Harvest Fish Fingers make for a great sandwich filling the following day or simply pack them as a high protein lunchbox-filler with some tomato sauce for dipping.

Fish Nachos

Fish Nachos

Serves: 4
Prep time: 20 min
Cooking time: 25 min

INGREDIENTS

For the pea guacamole:

  • 1½ C (250 g) frozen peas
  • 1 large avocado
  • 1 Tbsp (15 ml) lime juice
  • 5 mint leaves
  • salt and pepper

To serve:

  • 30 (600 g) Sea Harvest Fish Nuggets
  • 100 g corn tortilla chips
  • ½ C (100 g) cheddar cheese, grated
  • 1 C (150 g) sugar snap peas
  • 8 lime wedges

METHOD

  1. To prepare the pea guacamole, bring a saucepan of salted water to the boil over medium heat. Add the peas and cook lightly until tender, 2-3 minutes. Strain and refresh the peas in cold water. Add the peas and the remaining ingredients for the pea guacamole to a food processor and blend until chunky. Season to taste. Cover and refrigerate until needed.
  2. To serve, preheat the oven to 200 °C. Arrange the Sea Harvest Fish Nuggets on a baking tray and bake until golden and crisp, 12 minutes.
  3. Line a baking tray with baking paper. Arrange the nachos in an even layer and sprinkle the cheese on top. Bake until melted, 2-3 minutes. Season lightly.
  4. Serve the cheesy nachos and crisp Sea Harvest Fish Nuggets with the pea guacamole for dipping. Serve with sugar snap peas and lime wedges on the side.

*TIP: Our Sea Harvest Fish Nuggets are perfect for snacking or in a kiddie’s lunchbox. They are also great served as a filling in wraps, pitas and sandwiches or in salads.

Which recipes will you be whipping up?

Remember to enter our latest competition that we are running on our Sea Harvest Facebook page! We are giving away 5 Sea Harvest branded school back packs, each worth R500.00 filled with some back to school goodies! To stand a chance of winning, visit our Facebook page here https://www.facebook.com/SeaHarvestSA and answer one simple question. Entries close on the 15th of January 2019 at midnight. T&C’s apply: https://bit.ly/2sdwcEP.

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