I use to love going fishing with my Dad when I was a child, - clearly as fishing stories go...........my fish was the BIGGEST any one had ever seen, especially those   that got away!!    
These days I don’t get much time to go fishing, fortunately Bay Quality Fish Smokers, down at the Tauranga Farmers market make it possible for us to enjoy fish without the sea sickness.  With a wide selection of fish for sale, their smoked fish products are exceptional.  All their fish is smoked using techniques and recipes that go back 3 generations, smoking everything from Salmon through to Eel.
Their biggest and top seller is Smoked Trevally. Carole gave me some to create this week’s recipe.  This fish has a buttery texture, flakes beautifully and can be eaten cold on its own, or made into hot meals, and they are conveniently vacuum sealed in single fillets.    This fish is so versatile and totally underrated, you could use it in pates, soups, pies, baked potato& pancake fillings, canapés, the variations are endless to what you can create. 
I wanted to create a recipe that was quick this week.  The longest part of this recipe is probably waiting for the water to boil for the pasta (remember not to watch the water...., as it takes twice as longer to boil when you are in a hurry!!!)

Angel Hair pasta with smoked trevally
Serves 2
100g pasta per person, keep 2/3 tbsp of cooking water
½ tub low fat Philadelphia cooking cream
2 sticks of celery, diced small
½ onion, finely diced
1 tbsp Olive oil
2 tbsp drained capers (optional)
Fresh Italian/curly parsley
1 packet Smoked Trevally – flaked
Method
Boil, salted water, add pasta and cook as per instructions. In a frying pan heat olive oil and sauté onion, until cooked and translucent, add celery and cook for 2 minutes, add trevally, add the cooked drained pasta, pour over cream, with cooking water if you need to thin the sauce a little, gently stir, heat thoroughly. Finish with a good handful of chopped parsley and capers, cracked black pepper.
Optional extras: Add baby spinach, cherry tomatoes; add 2 slices of diced streaky bacon with onion.