Destination Everyday Recipes – Aotearoa Coastal Recipes: The Mighty Trevally

This new series is inspired by the New Zealand coastline — by early mornings on the water, chilly air warming as the sun rises, and the quiet satisfaction of bringing something fresh back to the table. These are coastal recipes: unfussy, seasonal, and made to be shared. Fish caught close to shore, cooked simply, and eaten slowly with good company.

We’re starting where many good days begin — with Trevally.

Trevally is an underrated gem of Aotearoa’s waters.

If there is one fish that always seems to find its way into our catch, well should I say my Partner Craig, who is the real fisherman and it is with thanks to him that I get to prepare, cook and eat all these wonderful fish in Aotearoa, it’s the trevally.

Strong, meaty and beautifully firm-fleshed, trevally has become a constant companion throughout our travels around New Zealand. No matter which coastline we find ourselves on, or which local we’re lucky enough to learn from, this fish always makes an appearance — and for very good reason.

Trevally is one of the most versatile fish I’ve ever cooked with.

Over time I’ve baked it, pan-fried it, grilled it, gently poached it, and even served it cold in salads and light summer dishes. It holds its shape beautifully, absorbs flavour well, and works just as well in simple preparations as it does in more traditional recipes.

As a nutritionist, I love it for its clean protein profile and natural richness. As a traveller, I love it because it tells such a strong story of place.

Throughout our visits to different parts of Aotearoa, trevally has often been prepared in ways influenced by Māori cooking traditions — methods that respect both the fish and the environment it comes from. From earth-oven inspired techniques to simple sea-to-pan preparations using minimal seasoning, the focus is always on freshness and balance.

This is exactly what this series is about.

Using local, natural food sources…Learning from the cultures that have cooked this way for generations…And creating everyday recipes that nourish the body while honouring the land and water they come from.

When you catch or buy a fish like trevally fresh, you’re already halfway to a perfect meal. There’s no need to overcomplicate it. A little citrus, native herbs, gentle heat, and time — that’s often all it needs.

In this first collection, I’ll be sharing a small selection of local New Zealand and Māori-inspired trevally recipes that we’ve gathered and adapted along the way.

These include:

• A simple pan-fried trevally with native herbs

• A baked coastal-style trevally with kūmara and seasonal vegetables

• A cold trevally salad inspired by long summer evenings by the water

• A traditional-influenced preparation that celebrates smoke, earth and sea

  
  

All of these recipes are designed to be clean, flexible and easy to adapt — especially for anyone managing dietary sensitivities or simply wanting to eat more whole, natural foods.

This fish has fed us on beaches, in small holiday kitchens, and around shared tables with locals who generously passed on their knowledge. It feels only right that trevally becomes the first star of this new journey.

Next, I’ll be sharing our first trevally recipe — a beautifully simple preparation that proves the best food often comes from the freshest catch and the fewest ingredients.

Stay with me as we continue exploring Aotearoa, one destination and one everyday recipe at a time.

Recipe One: Simple Pan-Fried Trevally with Lemon and Native Herbs

This was the very first way we learned to cook trevally in Aotearoa — straight from the water, straight to the pan.

When a fish is this fresh and firm-fleshed, it doesn’t need much. This recipe is about respecting the ingredient, letting the natural flavour shine, and keeping everything clean and uncomplicated.

Why Trevally Works So Well Here

Trevally has a dense, meaty texture that holds together beautifully in the pan. It doesn’t flake apart easily, making it ideal for quick cooking and light seasoning. Nutritionally, it’s rich in lean protein and omega-3 fats, perfect for a simple, nourishing meal.

Ingredients (Serves 2)

• 2 fresh trevally fillets, skin on

• 1 tablespoon olive oil or avocado oil

• Sea salt and cracked black pepper

• Zest and juice of ½ lemon

• A small handful of fresh herbs (parsley, dill, or native kawakawa if available)

• Optional: a small knob of butter for finishing

  
  

Method

1. Pat the fillets dry and season both sides lightly with salt and pepper.

2. Heat the oil in a heavy pan over medium heat.

3. Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp and golden.

4. Turn gently and cook for another 2–3 minutes until just cooked through.

5. Remove from heat, squeeze over lemon juice, sprinkle with zest and herbs, and finish with a little butter if desired.

   
   

To Serve

Serve with steamed kūmara, seasonal greens, or a simple tomato and cucumber salad.

This dish is proof that when food is fresh, less truly is more.

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Recipe Two: Coastal Baked Trevally with Kūmara and Garden Vegetables

This recipe became a favourite after long travel days, when we wanted something comforting but still light and nourishing.

Baking trevally allows the flesh to stay beautifully moist, while the vegetables absorb all the natural juices and flavour from the fish.

Ingredients (Serves 3–4)

• 1 whole trevally, cleaned and scaled (or 4 large fillets)

• 2 medium kūmara, sliced into wedges

• 1 red onion, sliced

• 1 zucchini, sliced

• 1 capsicum, sliced

• 2 cloves garlic, crushed

• Juice of 1 lemon

• 2 tablespoons olive oil

• Sea salt and pepper

• Fresh thyme, rosemary, or native herbs if available

Method

1. Preheat oven to 180°C (350°F).

2. Place kūmara and vegetables in a baking dish. Drizzle with olive oil, season lightly, and toss to coat.

3. Lay the trevally on top (or nestle fillets among the vegetables).

4. Sprinkle with garlic, herbs, salt and pepper. Pour lemon juice over everything.

5. Cover loosely with foil and bake for 20 minutes.

6. Remove foil and bake another 10–15 minutes until the fish flakes easily and the vegetables are tender and caramelised.

To Serve

This dish is beautiful served family-style, straight from the baking dish, with fresh greens or a simple yoghurt and lemon dressing.

Perfect for clean eating and wonderfully adaptable for gluten-free, dairy-free or low-fat diets.

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Recipe Three: Māori-Inspired Smoked Trevally with Kawakawa and Citrus

This recipe is inspired by traditional Māori methods that honour smoke, earth and sea — slow cooking, minimal ingredients, and deep respect for the fish itself.

While true hāngī cooking requires an earth oven, this version recreates the flavour gently at home using smoking or oven-roasting techniques.

Ingredients (Serves 4)

• 1 whole trevally or 4 thick fillets

• A handful of kawakawa leaves (or bay leaves if unavailable)

• 1 orange, sliced

• 1 lemon, sliced

• Sea salt

• Manuka or applewood chips (if smoking)

Method – Oven Version

1. Preheat oven to 170°C (340°F).

2. Line a baking tray with baking paper.

3. Place kawakawa leaves on the tray, lay the fish on top, and tuck citrus slices inside and around the fish.

4. Season lightly with sea salt.

5. Cover tightly with foil and bake for 25–30 minutes until tender and fragrant.

Method – Smoker Version

1. Prepare your smoker with manuka or applewood chips.

2. Lay the fish on kawakawa leaves, season lightly, and smoke gently for 30–40 minutes until just cooked through.

To Serve

Serve warm or cold, flaked into salads, wrapped in lettuce cups, or alongside roasted kūmara and greens.

This is a beautiful dish for sharing — deeply flavoured, simple, and full of connection to place and tradition.

Recipe Four: Fresh Cold Trevally Summer Salad with Native Herbs and Citrus

When the sun is high and the days are long, nothing feels better than a light, refreshing meal that celebrates fresh seafood and seasonal produce.

This cold trevally salad is inspired by the flavours of coastal New Zealand — simple, clean, and perfect for sharing around a table on a warm evening.

Ingredients (Serves 2–3)

• 2 fillets of cooked trevally (pan-fried or baked, cooled and flaked)

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• 1 small cucumber, thinly sliced

• 1 handful fresh coriander or native kawakawa leaves, chopped

• 1 small red onion, finely sliced

• Juice and zest of 1 lemon or lime

• 1 tablespoon extra virgin olive oil

• Sea salt and freshly cracked black pepper to taste

• Optional: a handful of toasted pumpkin seeds or flax seeds for crunch

Method

1. In a large bowl, gently combine the flaked trevally, avocado, cherry tomatoes, cucumber, onion, and herbs.

2. Drizzle with olive oil, lemon juice, and sprinkle with lemon zest.

3. Toss lightly to combine, seasoning with salt and pepper to taste.

4. Scatter toasted seeds on top if using.

5. Serve immediately or chill briefly for a cooler dish.

To Serve

This salad pairs beautifully with crusty bread or gluten-free bread if like me you can't eat wheat or gluten or as a standalone light lunch or dinner.

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Recipe 5: Trevally Cooked in Leaves (Hāngī–Style, Modern Kitchen)

Fish cooked in leaves over heat is an ancient technique — protective, fragrant, and gentle.

Ingredients (Serves 2–3)

• Whole Trevally or large fillets

• Kawakawa or cabbage leaves

• Sea salt

• Lemon slices

  
  

Method

Season the fish, wrap tightly in leaves and foil. Cook in a hot oven (200°C) or over embers for 15–20 minutes. The leaves steam the fish, keeping it moist and subtly scented.

To Serve

Serve with kūmara and greens.

 Ika Mata (Raw) Trevally

In Aotearoa, the freshest fish was often eaten ika mata — raw, lightly handled, and shared with others.

When Trevally is caught close to shore and prepared with care, it needs very little extra added. These next two recipes honour that approach: minimal ingredients, native aromatics where appropriate, and an understanding that good kai begins with respect for the moana.

Recipe 6: Ika Mata (Raw) Trevally with Kawakawa & Lemon

This was shared with myself up in the Northlands on the West Coast a few years back.

Ingredients

• Very fresh Trevally fillet, skin removed

• 1–2 kawakawa leaves, very finely sliced

• Sea salt

• Lemon juice (a modern substitute for traditional souring) (nowadays I often do add ginger or lime).

Method

Slice the Trevally thinly against the grain.

Arrange on a plate, season lightly with salt, scatter over kawakawa, and finish with a squeeze of lemon. Serve immediately.

Recipe 7: Ika Mata (Raw) Trevally with Coconut

While coconut is more common in wider Polynesian ika mata, this version uses a restrained hand, allowing Trevally to remain the focus and was experienced again up in the Northlands in Rangiputa on the Karikari peninsula a couple of years ago during a local celebration we were invited to.

Ingredients

• Fresh Trevally, diced

• Light coconut cream

• Lemon juice

• Sea salt

• Finely sliced spring onion

  
  

Method

Gently fold fish with coconut cream, salt, and lemon just before serving. Finish with spring onion.

These Trevally recipes are a small reflection of life by the water in Aotearoa — guided by season, simplicity, and respect for the moana. From raw preparations to gently cooked dishes, they celebrate fish caught close to shore and meals shared without fuss.

Thank you for coming along on this coastal and into nature journey.

This is just the beginning — check out my next blog recipes from this amazing Aotearoa destination Everyday Recipes series, where everyday cooking continues to be shaped by place, people, and the food we gather and share.