Serves 6

Ingredients:

• 1 (5 to 6 pound) gray snapper
• ½ cup Mexican or key lime juice
• ½ tsp salt
• ¼ tsp fresh ground pepper
• ½ cup olive oil
• 1 large onion, thinly sliced
• ½ tsp dried thyme
• ½ tsp. oregano
• 1 bay leaf ( crumbled)
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 fresh hot pepper, seeded and minced
• 1 tbsp chopped parsley
• ½ cup ground toasted almonds
• 1 ½ cups fish stock

Mix the lime juice with the salt and pepper and pour over the fish, inside and out. Then set aside to marinate while dressing is made. Pour 6 tbsp olive oil into a baking dish. Arrange the sliced onion on a dish, sprinkle with thyme, oregano, bay leaf, and salt and pepper. Then sauté the minced onion and garlic in the remaining olive oil until tender but not browned. Add the hot pepper, parsley and almonds and ½ cup of fish stock; mix well. Then drain the fish and pour the marinade over the onions in the baking dish with remaining 1 cup of fish stock. Then place the fish in the dish and spread the almond dressing on top and sides of the fish. Bake the fish uncovered at 400 degrees for 40 to 45 minutes.

This delicious Canadian roast fish recipe will serve four people.

This is a very simple dish!

Ingredients:

• 1 ( 4 pound) small mouth bass
• Lemon juice
• 2 tsp salt
• ½ tsp pepper
• ½ cup melted butter

Wash the fish in a cold water to which the lemon juice has been added. Then wipe the fish dry. Rub the fish with a mixture of salt and pepper. Slash the sides of the fish to prevent curling. Then place in a roaster and pour on the melted butter. Then Roast at 350 degrees for 30 minutes

Serves 6

Ingredients:

• 6 portion sized barracuda fillets
• ½ pound butter
• 2 chopped onions
• 3 cups of bread crumbs
• 4 egg yolks, beaten
• 2 tbsp heavy cream
• ½ sp grated nutmeg
• ½ cup sherry
• 1 tbsp salt
• 1 tsp pepper

Melt half of the butter and sauté the onions for 10 minutes, stirring frequently. Then add the bread crumbs and cook over a low heat, stirring for two minutes. Then remove from heat and stir in the yolks. Then add the cream, nutmeg, and half of the sherry, salt and pepper. Divide into 6 parts. Roll a fillet around each part and fasten with food picks. Then melt the remaining butter add the fillets to a baking pan, and sprinkle with the rest of the sherry and salt and pepper. Then bake at 400 degrees for 30 minutes, basting frequently.

Serves 6 to 8.

Ingredients:

• 1 whole fish, (about 4 to 5 pounds, cleaned)
• 6 sprigs coriander
• 15 crushed garlic cloves
• 1 cup of olive oil
• ½ cup of ground walnuts
• ½ cup of fresh lemon juice
• Cayenne pepper
• Salt
• Pepper

How to make the Fish Recipe

Rub the fish well inside and outside with the salt. Then pound the coriander with the garlic, season with pepper and rub the inside of the fish with this mixture. If necessary tie the fish with a cotton string to close the opening. Then put the fish on a piece of aluminum foil, pour the oil and wrap the foil around the fish. Then place on a baking sheet and bake in a preheated 350 degree oven for about 40 minutes, or until the fish is tender.

While it is cooking, blend the walnuts, lemon juice and a pinch of cayenne pepper to a smooth sauce. Place the fish on a warmed platter and serve the sauce separately in a gravy boat.

What you Will need for this Recipe

• 1 ( 3 to 5 pound) lane snapper, cleaned
• 1 tsp salt
• 1 cup small bread cubes
• ¼ cup liquid skim milk
• 1 tbsp bacon drippings
• 1 tbsp minced onion
• 1 tsp minced parsley
• ½ tsp salt
• A pinch of pepper
• 3 slices of bacon
• Ti leaves, oiled cheesecloth, or aluminum foil

How To make the Hawaiian Fish

Rub the inside of the fish with 1 tsp salt. In a bowl blend the bread, milk, drippings, onion, parsley, salt and pepper. Stuff the fish lightly with this mixture; sew or skewer the opening together. Then arrange the bacon slices on top of the fish. Then wrap the fish in the leaves, cheesecloth, or aluminum foil. Then bake in a 325 degree oven for 20 minutes per pound.