The fish steak, sliced vertically from a whole Trevally, offers a perfect opportunity to infuse distinct, aromatic flavours into each of the four sections of the cutlet. On this occasion, I’ve chosen fennel, cloves, garlic, and mint, but the strength of this recipe lies in its flexibility.
I like to mix and match herbs and spices—rosemary, cinnamon, thyme, parsley or sage or even a touch of lemon peel can change the entire vibe.
I was pleasantly surprised to find the Trevally cut into steaks, as it’s usually available whole or as fillets. This growing trend of partitioning fish into different cuts, just like meat, is exciting and lends itself to a broader range of cooking styles. Silver Trevally, also known as White Trevally, has a firm, dense texture when cooked, making it ideal for this preparation. It does need a little care, as it can dry out if overcooked. The addition of a small amount of liquid, like a splash of white wine or Sicilian Marsala Fine (semisecco/semi dry), is key to keeping it moist and succulent.
In other variations, I’ve swapped the Marsala for some freshly squeezed orange juice with a hint of zest, or dry vermouth and when I’m feeling adventurous and pairing it with tarragon – dragoncello – little dragon —a herb not typically found in Southern Italy but often used up North.
For a more Sicilian touch, sage (salvia) adds an earthy note, though it’s not as widely used in the region’s cuisine especially with fish. (In fact, it is rarely used with fish in other cuisines and I can only think of sage being used with pan fried trout – French)
Trevally is caught in the estuaries and coastal waters of southern Australia, with the majority of the commercial catch coming from New South Wales and eastern Victoria. It’s a wonderfully versatile fish, and I’ve also tried this technique with wild-caught Barramundi shoulders, which gives a slightly richer flavour profile.
And with a tuna fillet, in this case from Albacore Tuna:
Not much detail is needed in this recipe – the photos tell the story.
Recipe:
Prepare the Fish: Using a thin, sharp knife, make four evenly spaced slits along the length of each fish steak. You’re aiming for deep pockets, not cuts all the way through.
Stuff the Fish: Into each slit, insert a clove of garlic and three complementary flavourings. Choose from fennel, cloves, mint, rosemary, a small piece of cinnamon stick, or lemon peel. The key is variety—each section should bring something different to the table.
Sear the Fish: Heat a generous amount of extra virgin olive oil in a large frying pan that can fit the fish in a single layer. Season the fish with salt and pepper on both sides, then place it in the pan. Sauté until the fish is golden on one side, then turn and cook the other side.
Deglaze and Finish: Add about half a cup of white wine or Sicilian Marsala Fine (or any other liquid of your choice), allowing the liquid to evaporate and leave the fish sizzling in the pan. The Marsala will enrich the sauce, while the wine adds a light, crisp finish. I sometimes add Ricard or Pernod with a bit of water to add a fennel taste.


