Red meat has been a staple on Australian dinner tables for hundreds of years, and for good reason! It’s filling, delicious, readily available, and easy to cook. However, replacing red meat with seafood in a few meals a week can provide huge health benefits - supplying the nutrients, vitamins, and omega 3s essential for strong bones, brain development, and a healthy heart and immune system. 
 
For true red meat lovers, seafood is never going to be a perfect substitute, but you might be surprised at just how many recipes you can cook that give you the same satisfaction and mouthfeel as your favourite steak! If you're trying to go pescetarian, or just reduce your read meat consumption, check out this list for some inspiration… 

Char-grilled Tuna Steaks with Anchovy Mayonnaise

Tuna is strikingly similar to beef in its texture and flavour, especially when cooked as steaks on the BBQ or in a grill-pan. Tuna’s red flesh even looks more like steak than fish before it is cooked! Ideally, Tuna steaks should be seared on the outside, and rare in the centre - if overcooked, they will become tough and dry. Order some for delivery here. 
 

 


Balsamic-Marinated Swordfish Steaks with Seared Vegetables

Swordfish is another fish species with a meaty texture, but a lighter flavour profile than Tuna. It’s a great option if you feel like a thick, protein-rich fillet, but aren’t a fan of a particularly fishy flavour. Marinating your steaks in a strong flavour like balsamic vinegar also adds an extra layer of flavour to the dish! 
 

Tuna Tartare

Did you know that sashimi has a protein content that matches red meat ounce for ounce? Tuna tartare is a great way to get all the health benefits of sashimi-grade seafood into your diet, without having to break the bank, as you can use Tuna offcuts rather than purchasing entire steaks. Add an egg yolk on top for the full ‘beef tartare’ experience. 

Barbecued Patagonian Toothfish Skewers with Wasabi Mayonnaise

Patagonian Toothfish is often compared to Wagyu beef, as it has a similar meaty, yet melt-in-your-mouth texture. Dense, with a high oil content (due to its cold-water environment), and extremely rich, this fish responds best to a quick cooking on high heat. This simple skewer recipe is a great way to appreciate this fish for what it is, but you can also pair it with a multitude of other flavours due to its versatility. 
 

Spanish Mackerel Cutlets with Warm Lentil & Preserved Lemon Salad

Spanish Mackerel is a firm, meaty species that mimics the texture of red meat, but with a much milder flavour. This makes it perfect for pairing with slightly stronger seasonings, like the harissa and cumin used in this recipe. Cutlets are also a great option for that ‘bone-in’ meat eating experience, and the bone imparts extra flavour to the meat too.