Harley and Johns Seafood

19/06/2026

Pan Seared Ahi Tuna 🐟

This Pan Seared Ahi Tuna is fresh, flavorful, and perfect when you want something light yet filling. Fresh ahi tuna crusted in a mixture of sesame seeds, brown sugar, and garlic and onion seasonings. Sprinkle with smoked sea salt - BOMB!

INGREDIENTS
*Makes 2 lbs

2 lbs sushi grade ahi tuna steaks (about 1.5-2 inch thickness)

MARINADE
+ 3 TBSP soy sauce
+ 1 tsp sesame oil

SESAME CRUST
+ 1/3 C sesame seeds
+ 1 TBSP brown sugar
+ 1 tsp garlic powder
+ 1 tsp onion powder
+ 1 tsp salt

Serve with smoked sea salt and sliced green onion.

DIRECTIONS

+ STEP 1: MARINADE
Combine the soy sauce and sesame oil in a shallow dish and then fully coat the ahi on all sides. Let the ahi sit at room temperature for about 10 minutes while preparing the sesame crust mix.

+ STEP 2: SESAME CRUST
Combine the sesame seeds, brown sugar, garlic powder, onion powder, and salt and spread out evenly on a plate. Place the ahi steaks on the sesame seed crust mixture and press them firmly to get the crust to stick. Coat all sides of the ahi.

+ STEP 3: COOK
Heat a skillet over medium heat, and
when its blazing hot, add a little neutral oil to the pan and then carefully add the ahi steaks. Cook undisturbed for 45-60 seconds until they get a nice seared crust. Flip and repeat the process on the other side and then remove.

+ STEP 4: SERVE
Slice the ahi steaks and garnish with sliced green onion and smoked, flaked sea salt.


Reposted from

18/06/2026

🥑🍣 Salmon Avocado Sashimi

Salmon slices
Avocado slices
Zest of 1/2 lemon
Juice of 1/2 lemon
A little salt
A little ground black pepper
1 tbsp chopped chives
1 finger lime
3 tbsp olive oil


Reposted from 𝗥𝗼𝗻𝗶 𝗖𝗼𝗵𝗲𝗻 | רוני כהן | 𝙵𝚘𝚘𝚍 𝙱𝚕𝚘𝚐

06/06/2026

The weather is looking good for the next few days
Sunday 9-3
Closed Monday

22/05/2026

22/05/2026

A bit of an insight into the life cycle of a Sydney Rock Oyster.
3 years of hard manual work go into growing the perfect oyster. As part of the 2026 I was lucky enough to get the chance to tour the farm that Tim and Marlin manage for . It was so cool to see just how passionate these guys are about what they’re doing and how proud they are of the quality of what they’re producing. There’s a lot of work that goes into growing oysters, work that can be easily forgotten when you’re busy enjoying the fruits, myself included. It’s also an extremely volatile industry, 3 years of work go into growing an oyster but one bad weather event, one dry season, one wet season, one cold season, one hot season can all spell disaster for these farmers putting in the hard yards. At one point in time these guys had 6,000,000 oysters going on their farm. These days they keep it at a reasonable 4,500,000 though 😂 these numbers sound huge but when you understand they expect about a 30% mortality in their oysters you start to see why the scale is so important.

Narooma Oyster Festival is always an amazing weekend there’s so much on offer beyond just oysters, live music, food stalls, market stalls and of course the Australian Oyster shucking champs. If you wanna learn more head to the link in my bio and get yourself booked in for 2027!

Repost - .bollen by

21/05/2026

ASIAN STYLE BAKED FISH WITH GREENS, RED CHILLI & CORIANDER

Serves 4

Such a healthy, light and delicious meal!!! It’s super easy to put together and doesn’t take long to cook, the perfect quick weeknight meal.

You can use either individual pieces of fish or one large piece – if using one whole piece, it may need 5 minutes longer to cook through.

Ingredients:
750g - 1kg piece of white firm fish (eg. Rockling, snapper, ling)
2 bunches bok choy, washed and left in whole leaves
2 cups snow peas, trimmed

Asian sauce/marinade:
3 tablespoons tamari or soy sauce
1 teaspoon sesame oil
3 tablespoons extra virgin olive oil
1 clove garlic, finely chopped
3cm piece ginger, finely chopped
1.5 tablespoons honey
1/2 red chilli, sliced
1/4 cup coriander leaves

To serve:
1/2 red chilli, finely sliced
3 spring onion, finely sliced
1/4 cup coriander leaves
Lime wedges

Brown or white rice to serve.

Method:

1. Preheat oven to 200 degrees Celsius. In a large roasting dish, lay the bottom with baking paper, enough so it comes up the sides and will be able to meet at the top of the dish.

2. Lay out half the bok choy to the sides of the roasting dish and scatter half of the snow peas around the bottom of the baking dish. Place the piece of fish on top across the middle of the baking dish. Drizzle with the marinade. Gather the corners of the baking paper and bring together at the top of the dish, twist to secure.

3. Place the large parcel into the oven and cook for 10 minutes. Remove, open the parcel and scatter in the remaining bok choy and snow peas on top and around the baking dish. Leave the parcel open and bake for another 5-10 minutes (depending on the thickness of the fish).

4. Remove the tray. Serve the fish and greens with brown or white rice. Scatter over the red chilli, spring onion, coriander leaves and serve with lime wedges.

Repost - by
fishrecipe healthyfood healthydinner healthyrecipes healthyeating

18/05/2026

❤️‍🔥 Spaghetti Vongole ❤️‍🔥

6 cloves garlic
2 red chilli’s minced
2tbsp olive oil
2tbsp salted butter
1/3 cup white wine
500g vongole
2 x lemons
Enough pasta for 2 (I did 1/2 a regular packet of thin spaghetti)
1/2 bunch of parsley finely chopped
1/4 cup pasta water

I cook the pasta first, then fry off the garlic & chilli in olive oil, then add the butter, turn up the heat and add the wine, then clams, then lid on then add pasta, pasta water, lemon juice, parsley and flaked salt

- by

16/05/2026

Great idea for a canape or appetizer!
Tortilla Cups with Salmon Tartare and Avocado Mousse🤤
Come and grab your sushi grade salmon from us.

easter