When steak is not an option

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In Australia, we love our beef and lamb. But, on the occasion when you have a guest who refuses red meat, fear not! You can still get that meaty bite in your meal without having to isolate them from the main dinner menu. Fish and seafood come in all shapes, sizes and textures and you may be surprised with these available options that substitute a good steak:

Swordfish:

Because of its large and strong body type, Swordfish – also known as broadbills – are usually sold in dense steak fillets. And unlike many kinds of fish, that may fall apart on cooking, swordfish’s dense flesh is great for pan-searing. It requires the same handling as a rare beef steak: a light seasoning and a very hot pan. For a steak that is 2-3 cm thick, cook it on either side for 2-3 minutes. Just remember to discard the skin when serving!

Atlantic Salmon:

The Atlantic Salmon has a distinct taste and makes for a decent steak as well. When buying your steak fillet, be sure to choose a fresh piece by ensuring that there is no browning at the edges. Also check for a moist and freshly cut appearance. When cooking, the first rule is that for every 2.5 cm thickness of the fish, high heat should be applied for about two minutes.

 

Yellow Fin Tuna:

Also known by its Hawaiian name, Ahi, the Yellow Fin Tuna is hailed as one of the world’s most nutritious foods. As it is often served raw without the addition of extra harmful fats and sugars, it makes for a nutritious alternative to your usual red meat steak. A naturally high-flavoured fresh fish, the full taste and texture of the meat is best preserved when lightly seared on either side and served immediately. Just be sure to use a very hot pan, as the low oil content of the fish may cause the meat to become dry when cooked through.