Former restaurateur and chef Jimmy Gerard's fish and and chips are fast becoming the stuff of legend at Auckland's Ponsonby Central, but there's way more on offer from his stall and he would like us all to get a little more adventurous in the seafood we eat. Read more from Jimmy here and be sure to try his Montpellier butter next time you're frying up some fish fillets or steaks. He also shares a recipe for baked turbot fillets, tomato, thyme and panko that I know will be a popular addition to the weeknight menu in many homes.
Montpellier butter on fish steaks. Photo / Bite magazine
Kingfish, or kingies as we affectionately call them, are highly celebrated up North at the beach where my parents live (perhaps even more than the crays!) and, knowing what our divers have to go through in order to get one of these beauties in the boat, I am always shocked when I see kingfish steaks for crazy-low prices in the shops. On the other hand, I am also disappointed that I cannot plan to make a dish using kingfish steaks as they are never in-store when I want them. I am sure Jimmy the Fish would concur that this is because the demand isn't there - people are still buying their perfectly skinned and boned fillets - "averse to bones" he says. So be sure to call in to Jimmy the Fish or start talking to your local fish monger about options outside of the usual skinned and boned fillets, you'll be amazed at what you can do, and for a lot less money too!
