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Barbecued Scallops With Lime Butter
1 head fennel 2 limes 12 large scallops, cleaned 1 egg yolk 90ml/6 tbsp melted butter Olive oil for brushing Salt and freshly ground black
Calamari With Two-Tomato Stuffing
500g/1¼ lb baby squid, cleaned 1 garlic clove, crushed 3 plum tomatoes, skinned and chopped 8 sun-dried tomatoes in oil, drained and chopped 60ml/4 tbsp chopped fresh basil, plus extra, to_T.jpg "Char-Grilled Tuna With Fiery Pepper Purée")
Char-Grilled Tuna With Fiery Pepper Purée
4 tuna steaks, about 175g/60oz each Finely grated rind and juice of 1 lime 30ml/2 tbsp olive oil Salt and freshly ground black pepper Lime wedges, to serve FOR THE PEPPER PURÉE 2 red
Cod Fillet With Fresh Mixed-Herb Crust
25g/1oz/2 tbsp butter 15ml/1 tbsp fresh chervil 15ml/1 tbsp fresh parsley, plus extra sprigs to garnish 15ml/1 tbsp fresh chives 175g/6oz/3 cups breadcrumbs 4 thick pieces of cod fillet,_T.jpg "Fish Parcels")
Fish Parcels
4 pieces sea bass fillet, or 4 small sea bass, about 450g/1lb each Olive oil for brushing 2 shallots, thinly sliced 1 garlic clove, chopped 15ml/1 tbsp capers 6 sun-dried tomatoes, finely
Grilled Sea Bass With Citrus Fruit
1 small grapefruit 1 orange 1 lemon 1 sea bass, about 1.5kg/3-3½ lb, cleaned and scaled 6 fresh basil sprigs 45ml/3 tbsp olive oil 4-6 shallots, halved 60ml/4 tbsp dry white wine
Grilled Sea Bass With Fennel
1 sea bass, about 1.5kg/3-3½ lb, cleaned and scaled 60ml/4 tbsp olive oil 10ml/2 tsp fennel seeds 2 large fennel bulbs 60ml/4 tbsp Pernod Salt and freshly ground black_T.jpg "Grilled Snapper With Hot Mango Salsa")
Grilled Snapper With Hot Mango Salsa
350g/12oz new potatoes 3 eggs 115g/4oz French beans, topped, tailed and halved 4 red snapper, about 350g/12oz each, cleaned, scaled and gutted 30ml/2 tbsp olive oil 175g/6oz mixed lettuce
Halibut With Fresh Tomato And Basil Salsa
4 halibut fillets, about 175g/6oz each 45ml/3 tbsp olive oil FOR THE SALSA 1 medium tomato, roughly chopped ¼ red onion, finely chopped 1 small jalapeño pepper 30ml/2 tbsp balsamic_T.jpg "Mackerel Kebabs With Sweet Pepper Salad")
Mackerel Kebabs With Sweet Pepper Salad
4 medium mackerel, about 225g/8oz each, filleted 2 small red onions, cut in wedges 30ml/2 tbsp chopped fresh marjoram 60ml/4 tbsp dry white wine 45ml/3 tbsp olive oil Juice of 1 lime FOR
Mackerel With Tomatoes, Pesto And Onion
4 mackerel, cleaned and gutted 30ml/2 tbsp olive oil 115g/4oz onion, roughly chopped 450g/1lb tomatoes, roughly chopped Salt and freshly ground black pepper FOR THE PESTO 50g/2oz pine_T.jpg "Mexico Barbecued Salmon")
Mexico Barbecued Salmon
1 small red onion 1 garlic clove 6 plum tomatoes 25g/1oz/2 tbsp butter 45ml/3 tbsp tomato ketchup 30ml/2 tbsp Dijon mustard 30ml/2 tbsp dark brown sugar 15ml/1 tbsp runny honey 5ml/1_T.jpg "Monkfish With Peppered Citrus Marinade")
Monkfish With Peppered Citrus Marinade
2 monkfish tails, about 350g/12oz each 1 lime 1 lemon 2 oranges Handful of fresh thyme sprigs 30ml/2 tbsp olive oil 15ml/1 tbsp mixed peppercorns, roughly crushed Salt and freshly
Oyster And Bacon Brochettes
36 oysters 18 thin-cut rashers rindless streaky bacon 15ml/1 tbsp paprika 5ml/1 tsp cayenne pepper Freshly ground black pepper Celery leaves and red chillies, to garnish FOR THE
Red Mullet With Basil And Citrus
4 red mullet, about 225g/8oz each, filleted 60ml/4 tbsp olive oil 10 peppercorns, crushed 2 oranges, one peeled and sliced and one squeezed 1 lemon 15g/½ oz/1 tbsp butter 2 drained canned
Salmon Steaks With Oregano Salsa
15ml/1 tbsp butter 4 salmon steaks, about 225g/8oz each 120ml/4fl oz/½ cup white wine Freshly ground black pepper FOR THE SALSA 10ml/2 tsp chopped fresh oregano, plus sprigs to garnish
Salmon With Red Onion Marmalade
4 salmon steaks, about 175g/6oz each 30ml/2 tbsp olive oil Salt and freshly ground black pepper FOR THE RED ONION MARMALADE 5 medium red onions, peeled and finely sliced 50g/2oz/4 tbsp_T.jpg "Salmon With Tropical Fruit Salsa")
Salmon With Tropical Fruit Salsa
4 salmon steaks or fillets, about 175g/6oz each Finely grated rind and juice of 1 lime 1 small, ripe mango 1 small, ripe paw-paw 1 red chilli 45ml/3 tbsp chopped fresh coriander Salt and
Sardines With Warm Herb Salsa
12-16 fresh sardines Oil for brushing Juice of 1 lemon FOR THE SALSA 15ml/1 tbsp butter 4 spring onions, chopped 1 garlic clove, finely chopped Rind of 1 lemon 30ml/2 tbsp finely
Smoked Haddock With Quick Parsley Sauce
4 smoked haddock fillets, about 225g/8oz each 75g/3oz/6 tbsp butter, softened 25g/1oz/2 tbsp plain flour 300ml/½ pint/1¼ cups milk 60ml/4 tbsp chopped fresh parsley Salt and freshly ground
Smoked Mackerel With Blueberries
15g/½oz plain flour 4 hot-smoked mackerel fillets 50g/2oz/4 tbsp unsalted butter Juice of ½ lemon Salt and freshly ground black pepper FOR THE BLUEBERRY SAUCE 450g/1lb blueberries
Spiced Fish Baked Thai Style
4 red snapper or mullet, about 350g/12oz each Banana leaves 1 lime 1 garlic clove, thinly sliced 2 spring onions, thinly sliced 30ml/2 tbsp Thai red curry paste 60ml/4 tbsp coconut
Spiced Prawns With Vegetables
20 cooked king prawns, peeled 1 medium courgette, thickly sliced 1 medium onion, cut into 8 chunks 8 cherry tomatoes 8 baby corn cobs Mixed salad leaves, to serve FOR THE MARINADE
Swordfish Kebabs
900g/2lb swordfish steaks 45ml/3 tbsp olive oil Juice of ½ lemon 1 garlic clove, crushed 5ml/1 tsp paprika 3 tomatoes, quartered 2 onions, cut into wedges Salt and freshly ground black
Tiger Prawn Skewers With Walnut Pesto
12-16 large, raw, shell-on tiger prawns 50g/2oz/½ cup walnut pieces 60ml/4 tbsp chopped fresh flat-leaf parsley 60ml/4 tbsp chopped fresh basil 2 garlic cloves, chopped 45ml/3 tbsp grated
