Pan-Searing - AncientGrains63

Journal

Seafood | Species Specific Techniques for Perfect Fish Everytime (Part 2)
ByAncientGrains63 12/05/202606/07/2026

⏱️ Enjoy with your favourite beverage | 5 min readAfter discovering the transformative power of temperature control in Part One, I found myself drawn deeper into how different fish species respond to heat. Each variety seemed to have its own personality – some delicate and forgiving, others robust and demanding specific treatment. What started as temperature awareness evolved into a deeper appreciation of species-specific…

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Journal

Pan Searing Seafood | Everyday Excellence with Fair Seafood’s Traceable Catch
ByAncientGrains63 12/05/202606/07/2026

⏱️ Enjoy with your favourite beverage | 6 min readThere’s a pattern I’ve noticed in the people who consistently cook fish well at home they stop following the clock and start watching the fish. That shift, from recipe-follower to attentive cook, is where weeknight pan searing goes from inconsistent to reliable. It’s not about technique complexity. It’s about understanding what’s actually happening in the…

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Recipes

GEOFF’s Pan-Seared Kingfish, Silver Trevally, Blue Eye Trevalla, Barramundi or Murray Cod…
ByAncientGrains63 12/05/202605/07/2026

⏱️ Enjoy with your favourite beverage | 5 min readThe teppanyaki plate changed how I cook fish at home. The flat surface distributes heat evenly across the whole fillet, and combined with a chef’s press held down for the full cook, the skin stays in continuous contact and renders rather than steams. There are two other reasons I come back to the teppanyaki plate…

Read More GEOFF’s Pan-Seared Kingfish, Silver Trevally, Blue Eye Trevalla, Barramundi or Murray Cod…
Recipes

GEOFF’S Provençal Sauce for Pan-Seared Fish…
ByAncientGrains63 10/05/202604/07/2026

⏱️ Enjoy with your favourite beverage | 5 min readThis is the sauce I make when I want something that works with the fat in kingfish rather than against it. The anchovy is the decision – three fillets pressed into the oil until they dissolve completely, shifting the base from sharp to savoury before anything else goes in. The fish stock cubes do the…

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Recipes

Geoff’s Responsible Burger – Sustainable Carp with Garden Herb Sour Cream Burger or Fish Balls – Your Sustainable Choice…
ByAncientGrains63 25/04/202604/07/2026

⏱️ Enjoy with your favourite beverage | 4 min readCarp is often overlooked, but it’s a surprisingly versatile, sustainable, and flavourful fish that shines when given the right treatment. Trying this carp burger recipe is not just about embracing a new protein source – it’s about transforming an underappreciated fish into a delicious, healthy meal that’s perfect for grilling, pan-searing, or even shaping into…

Read More Geoff’s Responsible Burger – Sustainable Carp with Garden Herb Sour Cream Burger or Fish Balls – Your Sustainable Choice…
Journal

The Restaurant Question | Why Fish Tastes Different in a Restaurant and What to Do About It at Home
ByAncientGrains63 19/04/202606/07/2026

⏱️ Enjoy with your favourite beverage | 6 min readAt a cooking demonstration at the Adelaide Central Market, I asked the audience a simple question: how many of you prefer the fish you eat in a good restaurant to the fish you cook at home? Most hands went up. The audience was seated directly opposite the community kitchen, the noise and movement of the…

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Recipes

GEOFF’s Sardines for Brunch, Lunch, Share or Dinner Two Ways…
ByAncientGrains63 02/03/202605/07/2026

⏱️ Enjoy with your favourite beverage | 6 min readFresh sardines are one of the great unsung heroes of Australian coastal cooking, and I never tire of finding new ways to bring them to the table. I grew up knowing sardines mainly from a tin, but once I started buying them fresh from the market – their skin gleaming silver and their flesh firm…

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Recipes

GEOFF’s Grilled Abrolhos Scallops with Preserved Lemon Butter…
ByAncientGrains63 01/03/202605/07/2026

⏱️ Enjoy with your favourite beverage | 4 min readGrilling scallops in the half-shell over high heat is one of those techniques that looks effortless but demands your full attention for the thirty seconds it takes. The flame – whether that’s a teppanyaki plate, a barbeque, or a cast-iron pan – imparts a light char and a smoky edge that you simply can’t replicate…

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Recipes

GEOFF’s Pan Seared Coorong Mullet with Herb, Anchovy & Caper Stuffing…
ByAncientGrains63 24/02/202605/07/2026

⏱️ Enjoy with your favourite beverage | 4 min readThis dish is one of my go-to recipes when I want something fresh, fast, and full of flavour-without spending hours in the kitchen. Coorong mullet is not only delicious and affordable, it’s also ethically and sustainably caught, making it a great choice for conscious cooks. By supporting local South Australian fishers, I know I’m getting…

Read More GEOFF’s Pan Seared Coorong Mullet with Herb, Anchovy & Caper Stuffing…
Recipes

GEOFF’s Panfried Barramundi and Salad…
ByAncientGrains63 11/02/202606/07/2026

⏱️ Enjoy with your favourite beverage | 3 min readWhen I need a quick, wholesome meal that still feels special, I often reach for a skinless fillet of barramundi. This recipe is wonderfully adaptable-Nannygai or Ōra King salmon slip seamlessly into the starring role, each offering their own subtle twist on the final dish. The beauty of using a skinless fillet is that it…

Read More GEOFF’s Panfried Barramundi and Salad…