Steam/Microwave, Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue
The Sweetlip fillets hold together and remain moist when cooking, allowing you to experiment with many different flavours and cooking methods.
A simple and great way to serve Sweetlip is to lightly panfry it and serve with a tomato, pine nut, oregano, lemon juice and salt and pepper dressing.
Sourced and/or adapted from: Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.