Wild banana prawns chermoula with lemon and coconut tahini

Big Blue Future New Zealand is a platform to build public support for sustainable fishing and promote ocean literacy.

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The little choices we make have a big ripple effect.

The Hoki we tuck into can help encourage ocean-friendly fishing. The shellfish we share with friends can help safeguard a species. The fish fingers we cook for our kids can help protect a whole ecosystem. The tuna we enjoy can support livelihoods and communities.

Make sure there's enough fish in the sea for the next generation. For a future full of fish, choose seafood with the blue fish tick.

Discover the story of New Zealand Hoki

New Zealand Hoki is a little known fish loved by millions around the world.

Find out how the Kaitiaki – guardians of the ocean ensure this iconic New Zealand fishery feeds people from 52 countries and helps smooth out wrinkles.

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Ingredients

Method

1 kg raw MSC certified banana prawns, shelled with tails left intact, deveined
3 tablespoons extra-virgin olive oil

For the Chermoula

2 large handfuls of flat-leaf parsley leaves, finely chopped
2 large handfuls of coriander leaves, finely chopped
2 large handfuls of mint leaves, finely chopped
2 garlic cloves, finely chopped
1⁄2 red onion, finely chopped
zest and juice of 1 lemon
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil

For the Lemon–coconut tahini

1 cup tahini
1 cup coconut cream
1 garlic clove, crushed
zest and juice of 2 lemons
1⁄2 teaspoon cayenne paper
1⁄2 teaspoon smoked paprika

To serve

basil leaves
lemon rind
extra-virgin olive oil
sea salt

When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.

To make the chermoula, combine all the ingredients in a bowl.
Spoon two-thirds of the chermoula into a zip-lock bag, add the prawns, seal and shake well to coat, then transfer to the fridge and leave to marinate for 15 minutes.
Meanwhile, for the lemon–coconut tahini, blend all the ingredients together in a food processor until nice and smooth.
Heat the oil on a barbecue plate over high heat until smoking. Add the prawns and cook for 2 minutes, then turn and cook for a further minute, until the prawns have just changed colour. (You want them to be very slightly underdone at this point as they will continue to cook for a few moments after being removed from the barbecue.)
Generously smear some lemon–coconut tahini on a serving platter and arrange the prawns on top. Scatter over some basil leaves and lemon rind, drizzle with olive oil and season well.

Serving suggestion

Host the ultimate summer BBQ with this simple yet delicious dish using MSC certified banana prawns. Try this quick, easy and tasty wild banana prawn dish with lemon & coconut tahini.

Wild banana prawns chermoula with lemon and coconut tahini

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When is Big Blue Future New Zealand?

Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.

Big Blue Future New Zealand is year-round. After all, our ocean needs protection more than ever!

Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:

Sea Week, 5-13 March
World Penguin Day, 25 April
World Ocean Day, 8 June
Shark Awareness Day, 14 July
World Fisheries Day, 21 November
International Antarctic Day, 1 December

Partnering for a Big Blue Future

Together, the MSC and its partners are promoting ocean literacy in schools and to the public. Visit our partners to find out more:

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