His number one piece of advice when it comes to any type of seafood? Avoid overcooking!
This fish embodies the taste of the Northern Queensland waters. Megas loves Barramundi for the quality of its flesh, its versatility of uses and its seasonality.
Cooking – Steamed is the best way to retain its flavour, with a simple lime sauce.
According to Megas, this fish is very easy to cook with. It’s hard to spoil, matches well to many other flavours and is hard to get it wrong.
Cooking - Bake it very simply with some olive oil, sea salt and cracked pepper and then serve some chermoula on the side.
This white fish from the deeper waters of Victoria and NSW has a firm texture with a pleasant, moist flesh.
Cooking - Megas says that its firmness makes it perfect for curries - which traditionally may have called for trevally.
The Baby John Dory that’s caught from the NSW coast right down to Victoria is one of Megas' favourites.
Cooking - This fish is renowned for its sweet flesh. Leave the skin on (to retain the flavour) and pan fry the fillets dusted in a little flour.
Megas loves this fish from Victoria’s Port Franklin in Southern Gippsland for outdoor cooking, with its flavoursome yet tender flesh. He recommends handling delicately.
Cooking - De-bone the garfish and butterfly it flat, dusted in a very fine, Continental flour. Cook it on a preheated hot plate on the barbecue.
Western Australian Scallops
The large WA variety are a large ‘non roe’ scallop, unlike the smaller Victorian scallops that have large roe.
Cooking – Always start with a hot pan, sear both sides quickly and add a little lemon.
From 'Top Chefs' Seafood recipes made easy'by Virginia & Lisa Hellier, from WIlkinson Publishing.