Seafood Bonanza!
- New Zealand & Australia -

There are a lot of fish in the sea – and there are a lot of seas just a short flight away from DIA!  Getting tired of the same old fishes?  This Saturday and Sunday explore favorites from New Zealand and Australia in our Seafood Bonanza!

Australian Barramundi
A favorite throughout Southeast Asia - barramundi is regarded as one of the world’s finest eating fish - boasting asucculent, delicate texture, and a mild, buttery taste.  Now available from U.S. farms! And their grain-based feed assures safety and a high level of Omega-3’s.

Tropical Barramundi Burger
Barramundi With Mango Salsa
Cajun Barramundi w/ Yoghurt Sauce
Risotto of Gingered Barramundi

Giant Freshwater Prawns
In Taupo, New Zealand a small company operates “Prawn Park”, a freshwater prawn farm that takes advantage of geothermal heat waste from a clean burning power plant to raise true prawns: Giant Malaysian Freshwater Prawns (Macrobrachium Rosenbergii) to be exact.  These prawns are large, with head and claws on, making them perfect for splitting and grilling, stuffing, or ‘scampi-ing’.  If you prefer to cook without the heads – don’t throw them away!  They make amazing stock for sauces!

Pan Roasted Prawns
Singapore Chile Prawns
NZ Prawn Scampi
Prosciutto-Wrapped Prawns
Coconut Prawn Curry
Fried Coconut Prawns

Australian Bluenose Bass
This moist and juicy fish inhabits the continental slope and shelf of South America, South Africa, New Zealand and Australia. Also known as Blue-eye Trevalla (Panulirus ornatus) – many feel this is the finest bass in the sea.  Wonderfully flexible in the kitchen, cook whole or as fillets with almost any seasoning or preparation method.  Chef Mick suggests an oven-roasting method; season with one of Tony’s custom spice blends and brown one side in a hot, oiled pan. Carefully turn over and place pan in a 450 F oven to finish.

Pan-Seared Sea Bass
Sea Bass with Ginger Lime Sauce
Cumin-Crusted Blue Nose Bass

New Zealand Hake
Native to New Zealand waters, Hake’s light flavor and texture has earned it a large following in both Japan and Spain (countries filled with seafood aficionados!).  True hake (Merluccius spp), is mild and tasty whitefish from deep, cold waters, and tightly regulated by the government to assure the fisheries sustainability.  Amazing fried; New Zealand Hake is also delicious in the pan or in the oven; blending well with the cuisine of many cultures.

Hake w/ Peppered Macadamia
Crab-Stuffed Hake
Hake w/ Butter, Lemon and Parsley
Hake with Balsamic Vinegar
Hake En Papillote

New Zealand Greenlip Mussels
Indigenous to the New Zealand waters, the Kiwi’s do a great job of rope-farming these amazing mussels (Perna canaliculus).  Huge, meaty and very juicy; these are some of the best mussels you’ll ever taste!

Mediterranean Mussels

Thai Style Mussels

New Zealand Cockle Clams
Wild New Zealand ‘Littleneck’ clams (Austrovenus stutchburyi) from the Snake Bank of New Zealand.  The meats are large and succulent, with a fresh briny flavor that works with dishes from the Mediterranean to the Orient.  Prepare as you would domestic littleneck clams, purging in salt water and cooking just until they open.

Steamed Clams with Salsa Verde

Seafood Stew with Sausage, Tomatoes, Herbs & Wine

Fresh New Zealand Orange Roughy
A family favorite for its mild flavor and lack of bones. Hoplostethus atlanticus, also known as orange roughy, are Quota Managed by New Zealand government are flown in fresh, NEVER FROZEN!  If you like frozen roughy, you’re in for a special treat!

Citrus Orange Roughy
Continental Roughy
Roughy Katsu

Australian Lobster Tails
Considered the world’s finest lobster tail!  Spiny rock lobsters (Panulirus ornatus) are carnivorous and live in and around reefs in depths ranging from 5 to 275 meters.  We offer premium Australian tails from 7-20 ounces each.

Lobster Tails Thermidor
Garlic Herb Grilled Lobster