Shark is an extremely low fat dish. The flesh is also dense and well flavored. Tuna, Bonito, and marlin also go great with this recipe. This dish is great served with a tangy tomato salad.

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.

Grilling and Barbecuing are very special social occasions. There are very few people that do not enjoy the aroma of a barbecue. Fish may be great on the barbecue. Fish steaks and relatively small whole fish, such as sardines, and trout, can be grilled or barbecued. The grill should be preheated to a very high heat so that the fish juices are sealed in quickly.

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!

This is a great dish that may be served with boiled potatoes.

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.

Serves 4 people.

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.

Grilled lean swordfish instead of the traditional ground beef cuts down on the fat considerably. Serve these tacos with fresh fruit.

Serves 4

Ingredients needed to make Barbecued Fish Tacos

1 pound swordfish fillet
¼ cup + 1 tablespoon taco sauce
4 corn or flour tortillas ( 8” diameter)
2 cups shredded lettuce
½ cup chopped scallions
½ cup shredded reduced fat Monterey jack cheese
½ cup nonfat salsa
½ cup nonfat sour cream
1 lime

Directions to make Barbecued Fish Tacos

Coat a grill rack with nonstick spray. Preheat grill

Brush the swordfish with ¼ cup of the taco sauce and place on the hot grill. Grill 4” from the heat for 5 minutes a side per 1” thickness of fish, or until the fish is opaque and flakes easily when tested with a fork. Transfer to medium bowl and flake with a fork. Add the remaining 1 tablespoon taco sauce and toss to coat

Wrap the tortillas in plastic wrap