Chances are, many of us will take the opportunity this summer to cast a lure, drop a line or set a net in the hopes of snaring a glistening, shimmering prize fish or two.
In a country surrounded by the sea, this is a time-honoured ritual that seems to put the world to rights, for a few hours at least.
For some it is the solitude that appeals, others the chance to connect with nature.
These things are true enough, but one thing that is always hard to deny is that fresh seafood straight from the sea and on the plate that same night is just plain gorgeous.
A plate of seared scallops finished with chilli, grapefruit and pomegranate makes a stunning lunch or starter to an evening meal.
Seared squid is popular with most and handles strong flavours such as black olive tapenade with ease.
If you are lucky enough to land a tarakihi on your travels, serve it with the last of this year's new potatoes dressed with a simple butter sauce.
Uncomplicated food for a time of year when - let's face it - you probably want to be out fishing.
• Bevan and Monique Smith own the award-winning Riverstone Kitchen cafe and restaurant on SH1 in North Otago, just south of the Waitaki bridge. They are open Thursday-Monday from 9am-5pm, and also from 6pm from Thursday to Sunday, but closed Tuesdays and Wednesdays.
Pan-fried tarakihi, Jersey Bennes and warm chive butter
Serves 2
Ingredients
2 cups Jersey Benne potatoes, scrubbed
75g chilled unsalted butter, cut into 1cm cubes
¼ cup chives, finely chopped
40ml olive oil
2 180-200g tarakihi fillets, preferably with skin on
sea salt and pepper
2 lemon wedges, optional
Method
Place potatoes in a small pot. Cover with cold water and simmer until tender. Remove from heat and leave them in their cooking water to keep warm. Place a tablespoon of water in a small pot and bring to the boil. Turn off the heat and whisk in butter, a couple of cubes at a time. (The heat remaining in the pot will allow you to emulsify the butter into a sauce without it splitting.) Place sauce to one side. Heat olive oil in a large heavy-based frying pan over a high heat.
Lightly season tarakihi and cook, skin-side down, for 3 to 4 minutes until skin is nicely coloured and fish is two-thirds cooked through. Turn fish over and cook for a further minute before turning off the heat and resting it in the pan for a further 2 minutes. Drain potatoes well and divide between two bowls. Stir chives into the butter sauce and spoon half of the sauce over the potatoes. Place fish on top of the potatoes and finish with remaining chive butter and a wedge of lemon if desired.
Serve immediately with a side of salad greens.
Seared squid with sprouting broccoli and black olive tapenade
Serves 2
Ingredients
60ml extra virgin olive oil
2 cups purple sprouting broccoli or 1 small head broccoli, cut into small florets
2 cloves garlic, peeled and crushed
6 baby squid, cleaned and cut into 2cm pieces
sea salt and black pepper
2 Tbsp black olive tapenade
Method
Heat half of the olive oil in a large heavy-based frying pan over a high heat. Add broccoli and stir-fry for 1 minute. Remove broccoli from pan and reserve. Heat the remaining olive oil in the pan. Season squid with a little salt and pepper and sear for 1 minute before adding garlic and cooked broccoli. Toss together and divide between two plates. Dress with black olive tapenade and serve immediately.
Seared scallops with chilli, grapefruit and pomegranate
Serves 2
Ingredients
40ml olive oil
16 medium-sized scallops
sea salt and pepper
2 spring onions, finely sliced
1 red chilli, seeds removed and finely sliced
1 large grapefruit, skin and outer pith removed and finely sliced
seeds from half a fresh pomegranate
¼ cup mint, picked and washed
30ml extra virgin olive oil
Method
Heat olive oil in a heavy-based non-stick frying pan over a high heat. Season scallops and sear for 15 to 20 seconds on one side before turning over and cooking for a further 10 seconds. Remove scallops from the pan and immediately place into a bowl with the spring onions, chilli, grapefruit, pomegranate seeds and mint. Toss gently together and divide between two plates. Finish with a drizzle of extra virgin olive oil and serve immediately.
