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Blue Eye Zucchini Tomato Prawn Recipe

Blue eye, zucchini, tomato, prawn and lime butter

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  • 44 x 160g blue eye steaks
  • Ground black pepper
  • Spray oil
  • 4 medium zucchinis, trimmed and halved lengthwise
  • 4 medium trussed tomatoes, halved
  • Fresh thyme sprigs
  • Salt to taste
  • 20 kalamata olives

For the prawn and lime butter

  • 250g salted butter
  • 60g cooked prawns, finely chopped
  • 1 tbsp dill, finely chopped
  • 1 tbsp lime juice
  • 1 tsp lime zest, finely grated


  1. Make the butter at least 6 hours before use, better if done the day before. Mash all ingredients together in a bowl and when combined, cover with cling wrap, roll into a tubular shape and refrigerate.
  2. Pre-heat the oven to 180ºC (or 160ºC fan forced.) Trim the fish if necessary and sprinkle with ground black pepper.
  3. Spray zucchini and tomato halves with oil, sprinkle with salt and cook in a large pan, cut-side down. Turn gently and cook for 3 minutes. Add thyme leaves to the cut-side and cook for another minute. Remove and keep warm.
  4. Spray the peppered fish with oil, seal in a hot ovenproof pan, place in the oven until cooked but still firm. Remove and keep warm.
  5. Place two zucchini halves onto the centre of each plate, top with two tomato halves, then the fish. Slice some prawn butter, add to the top and distribute the olives around the fish.
Preparation time
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Two Blues Sauvignon Blanc 2014
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