Net weight: 1kg

These wild caught Blue Grenadier, also known as Hoki, are caught in the deep, open waters of New Zealand. With a delicate flavour and moist, flaky flesh, these versatile fillets can be fried, grilled, baked or barbecued.

Try a tempura batter or light crumb and serve up with chips and a salad for a delicious home-style take-away.

How to Cook:

Pan Fry:

Preheat a non-stick fry pan with 5mL of olive oil to a medium heat. Remove thawed Hoki portions from packaging and cook for 3 – 4 minutes turning occasionally. Ensure Hoki is cooked all the way through or until piping hot in centre.

Oven Bake:

Preheat oven to 200°C (or 180°C fan forced). Remove thawed Hoki portions from packaging, place in a baking dish and cover with tin foil. Place baking dish in oven and bae for approximately 12 – 15 minutes. Ensure hoki is cooked all the way through or until piping hot in centre.

BBQ:

Turn BBQ on to a high heat, preferably on the chargrill side. Remove thawed hoki portions from packaging and rub fillet with oil and place onto the chargrill for approximately 3 minutes each side. Ensure hoki is cooked all the way through or until piping hot in centre.

Appliances may vary considerably, please adjust cooking times if necessary.