Serves 4

Need

• 3tbsp olive oil
• 2 fresh bay leaves, chopped
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh oregano
• 2 tbsp chopped fresh parsley
• 1 tsp finely chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 2 garlic cloves, crushed
• 4 pieces drained sun dried tomatoes in oil, chopped
• 4 shark steaks, about 200 g / 7 oz each
• Juice of 1 lemon
• 15 ml/ 1 tbsp drained small
• Capers in vinegar (optional)
• Salt and ground black pepper

1. Whisk the oil, herbs, garlic and sun dried tomatoes in a bowl, then pour the mixture into a shallow dish that is large enough to hold the shark steaks in a single layer. Season the shark steaks with salt and pepper and brush the lemon juice over both sides. Lay the fish in the dish, turning the steaks to coat them all over. Cover and marinate in the fridge for 1-2 hours.
2. Heat a ridged grilling pan or barbecue until it is very hot. Lift the shark steaks out of the marinade. Pat dry with kitchen paper and grill or barbecue for about 5 minutes on each side until they are cooked through. Pour the marinade into a small saucepan and bring to a boil. Stir the capers, if you are using them. Spoon over the grilled shark steaks. Serve immediately.

Fish tend to cook quickly, so remember to oil the barbecue grill rack and the kebab sticks or fish grids. Either marinate the whole fish, or brush it with oil before cooking. It is also good to add a little seasoning before hand in order to impart a little extra flavor to the fish.

If the fish is to be cooked whole, make sure that several lashes are made in order to ensure even cooking. Small whole fish will benefit from being wrapped in foil parcels before grilling. Grilling methods are great for fish!

Ingredients

• 17 – 20 oz scaled fillets pikeperch with or without the skin
• 11 oz fresh cep mushrooms
• 1 finely sliced onion
• 10 oz crème fraiche
• Freshly ground black pepper
• A few twigs of rosemary
• Salt
• Butter
• A couple tbs. of white wine

Clean the mushrooms and then cut into fingertip sized cubes. Let the onion sizzle in butter, add the mushrooms and leave to sizzle for a few minutes. Add the crème fraiche and simmer for 3-4. Season with salt and pepper and add a few twigs of rosemary to give a nice aroma to the sauce.

Heat a frying pan. It has to be very hot. Sprinkle salt and put in the fish fillet. If the fillet has skin, leave the skin side u. Turn over after 30 seconds.

Put the fillets on a greased oven tray with a few knobs of butter on the fish and sprinkle the white wine over. Cook in a 392 degree oven for around ten minutes. Serve the dish with some fresh finely chopped rosemary.

Grilling over apple wood chips imparts a light, fruity smoked flavor to the salmon steaks making the extra effort well worthwhile.

Ingredients

• 4 fresh or frozen salmon steaks cut 1 inch thick (about 2 pounds)
• 2 cups apple wood chips
• 1 cup boiling water
• ½ cup bulgur wheat
• 2 tablespoons snipped parsley
• 1 green onion, sliced (about 1 tablespoon)
• 1 ½ teaspoons snipped fresh cilantro or ½ teaspoon ground coriander
• ¼ teaspoon salt
• Cooking oil
• 2 tablespoons lemon juice
• 2 tablespoons margarine or butter, melted

Thaw fish if frozen and set aside

About 1 hour before coking, soak apple wood chips in enough water to cover, let stand for thirty minutes, drain. Stir together drained bulgur, parsley, green onion, cilantro, and salt. Set aside

Form a 12×8x2 inch pan with heavy foil. Brush foil pan lightly with oil. Rinse the fish; pat dry with paper towels. Place the fish in a single layer in the pan. Spoon one – fourth of the stuffing mixture into the center cavity of each steak. Combine lemon juice and melted margarine or butter; drizzle over salmon and stuffing.

In a covered grill, arrange medium hot coals around the edge of a grill. Drain the apple wood chips; sprinkle over the coals. Center the foil pan on the grill rack, not directly over the coals; lower the grill hood. Grill for 25 to 30 minutes or until the fish flakes easily with a fork. Makes 4 servings.

Nutrition: 311 calories,35 g protein, 14 g carbohydrates, 15 g fat ( 3 g saturated), 41 mg cholesterol, 344 mg sodium, 408 mg potassium.

Big stuffed fish are baked in a slow oven, as you will see here. This recipe is also great for stripped bass and other 3- 6 pounders. This might be a more challenging recipe but it is worth it! This recipe goes great with boiled potatoes and a salad.

Ingredients Needed:

• 1 recipe stuffing with mushrooms and herbs
• 3-4 pound red snapper, whole
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• ½ cup bottled lam juice
• ½ cup dry white whine
• ½ cup heavy cream
• ½ ripe olive
• 1 bunch parsley

Preheat the oven to 400 degrees and prepare the stuffing with the mushrooms and herbs. Then rinse and dry the fish, oil the head and tail. Line a 13 inch or 14 inch oven safe dish with aluminum foil about 30 inches long. Set the fish in the foil, open the body cavity and lightly pack with the stuffing. Cover from nose to tail with a thin pat of butter and bake for 30 minutes. Open the foil and pour the clam juice and whine, combined over the fish. Bake uncovered for another 30 minutes. Withdraw the baking dish from the oven. To drain all of the juice from the fish, make a two inch hole in the foil near the tail. Lift the fish in the foil onto a warm serving platter and cut away all of the foil you can see. Pour the cooking juice into a medium saucepan, place over high heat and boil, stirring often until reduced by half. At the same time, in a medium saucepan over high heat reduce the cream to half, stirring so that it won’t boil over. Combine the cream and fish juices and serve in a sauce boat. Press half of a ripe olive into the fish eye socket, surround the fish with parsley and serve at once.

Time 35 – 40 minutes prep, baking time 1 hour

Ingredients

• 1 whole fish, 2 ¼ a pound, cleaned
• 3 sliced tomatoes
• ½ a small cucumber ( sliced)
• 1 medium sized onion ( finely chopped)
• 1 bay leaf ( finely crumbed)
• 1 green pepper ( seeded, deribbed and finely chopped)
• 1 or 2 tbs. fresh lemon juice
• 2 tbsp oil
• Salt

Put the fish in an oiled baking dish; place the slices of tomatoe and cucumber on the fish. Then mix the rest of the ingredients together and sprinkle on top. Then bake the fish in a preheated 375 degree oven. Leave in the oven for about 30 minutes or until the fish flakes easily when tested with a fork.

Ingredients

• 4 even sized trout, cleaned and trimmed
• 6 tbsp red whine
• 3 tbsp olive oil
• 3 tbsp water
• 1 clove garlic, crushed
• 2 sprigs of fresh mint, 1 sprig rosemary, 1 sprig fresh thyme, 1 small bay leaf, crumbled
• 6 black peppercorns
• A pinch of salt
• 3 egg yolks, lightly beaten
• 1 tbsp fresh herbs
• Lemon or lime slices to garnish

Place the fish in a roasting pan and pour the whine over, the oil, water, and the garlic and herbs. Then sprinkle the peppercorns and salt and turn the fish several times to coat them thoroughly with the marinade. Then leave at room temperature for 30 minutes.

Place the roasting pan with the fish on top of the stove and bring the marinade just to a simmering point. Cover the pan and place in a preheated 350 degree oven and cook for about 20 minutes or until the fish is firm.

Transfer the fish to a serving dish and peel off the skin on one side, cover and keep warm.
Strain the fish cooking liquid into a bowl or the top of a double boiler and discard the herbs and garlic. Mix about 3 tbsp of the liquid into the egg yolks and then return to the bowl or double boiler.
Heat slowly, whisking constantly until the sauce thickens. Do not allow the sauce to boil. Add the chopped herbs and adjust the seasoning.

Coat the sauce over the skinned side f each trout and garnish the plate with lemon or lime wedges. Serve the rest of the sauce separately.

Time needed: Preparation takes about 30 minutes, cooking takes about 20 minutes for the fish and 5 for the sauce.

You may also use red wine instead of white.

What You Need

• Oil for frying
• 1 lb sole or plaice fillets, skinned, boned, and cut into 1-inch strips
• Seasoned flour
• 1 egg, beaten
• ¾ cup shredded coconut
• 1 tbsp vegetable oil
• 1 tsp grated fresh ginger
• ¼ tsp chili powder
• 1 red chili, seeded and finely chopped
• 1 tsp ground coriander
• ½ tsp ground nutmeg
• 1 clove garlic, crushed
• 2 tbsps tomato paste
• 2 tbsps tomato chutney
• 2 tbsps dark soy sauce
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp brown sugar
• Salt and pepper

1. In a frying pan, heat about 2 inches of oil to 385 degrees. Toss the fish strips in the seasoned flour and then dip them into the beaten egg. Roll them in the shredded coconut and shake off the excess.
2. Fry the fish, a few pieces at a time, in the hot oil and drain them on the paper towel. Keep warm
3. Heat the 1tbsp oil in a wok or frying pan and fry the ginger, red chili, spices and garlic, for about 2 minutes.
4. Add the remaining ingredients and simmer for an additional 3 minutes. Serve the fish, with the sauce handed round separately.

Time needed: prep time is 30 minutes, cook time is 30 minutes

Because of its delicate flavor, dill is most often used with fish. Its feathery leaves also make for an attractive garnish.

Ingredients:

• 1 pound fresh or frozen flounder, sole, or cod fillets
• ½ cup mayonnaise or salad dressing
• 2 tablespoons dairy sour cream
• 1 teaspoon grated gingerroot or ¼ teaspoon ground ginger
• 1 teaspoon snipped fresh dill or ¼ teaspoon dried dill weed
• ½ teaspoon dried minced onion
• ¼ cup frozen peeled, cooked small shrimp, thawed, or drained canned small shrimp
• 1 tablespoon margarine or butter
• 8 frozen peeled, cooked small shrimp, thawed or drained canned small shrimp (optional)
• Lemon slices (optional)
• Fresh dill (optional)

Thaw fish, if frozen. Measure the thickness of the fish fillets . Rinse fish, pat dry with a paper towel and set aside

For sauce, in a small bowl stir together the mayonnaise or salad dressing, sour cream, ginger, dill, and onion. Stir in ¼ cup shrimp; set the sauce aside.

Place the fish fillets in a 2 quart rectangular baking dish. Dot with margarine or butter. Bake in a 450 degree oven until the fish flakes easily with a fork (allow 6 to 8 minutes per ½ - inch of thickness of fish) Spoon sauce over the fish. Garnish with additional shrimp, lemon slices, and fresh dill, if desired. Makes 4 servings.

Nutrition: 1 serving is 268 calories, 21 g protein, 1g carbohydrate, 20 g of fat ( 4 g saturated), 76 mg cholesterol, 225 mg sodium, 240 mg potassium.

Ingredients

• 1 ( 4 pound) hole pompano, cleaned
• Garlic salt
• Pepper
• 4 cups small bread cubes of fresh bread with no crusts, dried overnight.
• 1 cup minced peeled and seeded cucumber
• 3 tbsp chopped onion
• ¼ cup toasted almonds
• 2 tbsp chopped capers
• 1 tsp dried sage
• A dash of ground cloves
• 6 tbsp butter
• ¼ cup white whine
• Salt
• 2 strips of bacon
• Ground blanched almonds
• Melted butter and white whine, half and half

Rub the fish inside and out with the garlic salt and pepper. Then make a stuffing out of all of the remaining ingredients except the bacon, ground almonds, melted butter and whine. Then stuff the fish and close the openings. Then slash both sides f the fish lengthwise, and bury a strip of bacon in each slash. Then make a heavy paste of ground almonds, melted butter and whine. Spread a ¼ inch thick layer of the paste over the top and sides of the fish. Bake in a well buttered pan at 350 degrees until browned, without turning. You may baste with butter if the paste dries too much.