1. Home>
  2. Smoky Crayfish Tail with Mash and Roasted Peppers

Smoky Crayfish Tail with Mash and Roasted Peppers

Charred Mānuka-Honey Crayfish Tail with Creamy Kumara–Potato Mash & Roasted Peppers

Cooking Time: 33-40 mins
Serves: 2

Introduction

This dish pairs smoky, caramelised crayfish with classic Aotearoa ingredients — mānuka honey, kawakawa, kumara, and a hint of lemon.

Ingredients

Crayfish

  • 2 NZ crayfish tails, shell on
  • 2 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp flaky sea salt
  • ½ tsp cracked black pepper
  • 1 tsp mānuka honey
  • 1 clove garlic, crushed
  • Zest of ½ lemon
  • 1 tbsp finely chopped parsley (or kawakawa for a native twist)

Mash

  • 2 medium potatoes, peeled & cubed
  • 1 medium orange kūmara, peeled & cubed
  • 2 tbsp butter
  • ¼ cup warm milk or cream
  • Pinch of salt
  • Optional: Drizzle of chilli oil or crushed chilli flakes

Roasted Peppers

  • 1 yellow capsicum, diced
  • 1 red capsicum, diced
  • 1 tbsp olive oil
  • Salt & pepper
  • Optional: ½ tsp smoked paprika

Garnish

  • Fresh herbs (dill, parsley, or kawakawa)
  • Lemon wedges

Method

Prep the Crayfish (5 minutes)

  1. Using a sharp knife, carefully score the crayfish flesh in a cross-hatch pattern.
  2. Mix the melted butter, olive oil, smoked paprika, salt, pepper, garlic, honey, lemon zest, and herbs.
  3. Brush the mixture generously over the crayfish flesh.

Roast the Vegetables (20–25 minutes)

  1. Preheat the oven to 200°C.
  2. Toss the diced capsicum with olive oil, salt, pepper, and smoked paprika.
  3. Spread on a baking tray and roast for 20–25 minutes, until slightly charred.

Make the Mash (18–20 minutes)

  1. Boil the kūmara and potato together in salted water for 15–18 minutes, until soft.
  2. Drain and mash with butter and warm milk or cream.
  3. Season with salt and keep warm.
  4. Drizzle lightly with chilli oil or sprinkle chilli flakes for presentation.

Grill the Crayfish (8–10 minutes)

  1. Heat the grill or BBQ to high.
  2. Place the crayfish tails flesh-side up.
  3. Grill for 8–10 minutes, until the flesh turns opaque and lightly charred.
  4. Brush with extra glaze halfway through for deeper caramelisation.

Plate & Serve

  1. Spoon the creamy mash onto the plate.
  2. Place the grilled crayfish tail beside it.
  3. Scatter the roasted peppers at the back of the plate.
  4. Garnish with fresh herbs and a squeeze of lemon.