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

Bluefish is a relatively oily fish, and so it is best to apply dry heat cooking methods to it such as broiling or grilling. This fish needs no extra fat or oil for cooking. The fish cooks the best with the skin left on. Cook and serve the fish skin side down. The skin is rather tough and is not good for eating, but the fish fakes away from the skin easily.

Ingredients Needed

• Mustard seed sauce (see recipe)
• 2 bluefish fillets, ¾ a pound each

Prepare the mustard seed sauce and set in a warm place.

Remove the broiler pan and preheat the broiler. Broil the fish 1 ½ inches from the heating element for 7-8 minutes without turning, or until the flesh near the center has lost its translucency. Arrange each serving on the plate and serve with the sauce.

This recipe goes great with these Sautéed Rosemary potatoes.

Need

• 1 pound of small potatoes
• ¼ cup olive oil
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
• Salt and freshly ground pepper to taste

Scrub the potatoes but do not peel. Slice each one in half. Put them in a large pot, cover with cod water and bring to a boil. Reduce the heat and simmer covered for 12 minutes. Then drain the potatoes and pat dry. Let the potatoes cool and slice it into bite sized chunks.

In a large skillet over high heat, heat the oil. Add the potatoes and toss to coat with oil, and sauté until they begin to brown. Add the rosemary and sauté for a few minutes more. Drain on paper towels. Season with salt and pepper and serve.

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.

Fish in this attractive shape makes for an attractive first course.

What you Need

• 2lbs fresh anchovies or whitebait
• 1 cup of all purpose flour
• 4 – 6 tbsp cold water
• A pinch salt
• Oil for frying

What you Need For Garlic sauce

• 4 slices bread. Crusts trimmed, soaked in water for 10 minutes
• 4 cloves garlic, peeled and roughly chopped
• 2 tbsps lemon juice
• 4-5 tbsp olive oil1-2 tbsp water (optional)
• Salt and pepper
• 2 tsps chopped fresh parsley
• Lemon wedges for garnishing (optional)

How to prepare the recipe

1. Sift the flour into a deep bowl with a pinch of salt. Gradually stir in the water in the amount needed to make a very thick batter
2. Heat enough oil for frying in a very large, deep pan. A deep sided sauté pan is ideal.
3. Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape.
4. Lower them carefully into the oil. Fry in several batches until crisp ad golden. Continue in this same way with all of the remaining fish.
5. Meanwhile, squeeze out the bread and place in a food processor with the garlic and lemon juice. With the processor running, add the oil in a thin steady stream. Add water if the mixture is too thick and dry. Add salt and pepper and stir in the parsley by hand. When all of the fish are cooked, sprinkle lightly with salt an arrange on serving plates with some of the garlic sauce and lemon wedges, if desired.

Time: Prep time is about 30 minutes; cook time is 3 minutes per batch.

It is best to eat the fish immediately after frying.

These crisp little fish are great served with lemon wedges! They also go great with thinly sliced brown bread and butter.

Serves 4

What You Need to make Deviled Whitebait Recipe

• Oil for deep frying
• 2/3 cup milk
• 1 cup plain flour
• 1 lb whitebait
• Salt, freshly ground black pepper and cayenne pepper

How to make the Deviled Whitebait

1. Heat the oil in a large saucepan or deep-fryer. Put the milk in a shallow bowl and spoon the flour into a paper bag. Season the flour with the salt, pepper, and a little cayenne.
2. Dip a handful of the whitebait into the bowl of milk, drain them well, and then pop them into the paper bag. Shake gently to coat them evenly in the seasoned flour. Repeat until all of the fish have been coated. This is the easiest method of flouring the whitebait, but don’t add too many at once, or they will stick together.
3. Heat the oil for deep frying to 190 degrees Celsius, 375 degrees farenheight. Add a batch of the whitebait, preferably in a chip basket and fry for 2-3 minutes, until crisp and golden brown. Drain and keep hot while you fry the rest. Sprinkle with more cayenne pepper and serve the rest.

You may use a firm fleshed fish for this South American dish, as long as it is fresh. The fish is cooked by the action of the acidic lime juice.

Prepare these Ingredients

• 1 ½ lb halibut, turbot, sea bass or salmon fillets, skinned
• Juice from 3 limes
• 1-2 fresh red chilies, seeded and very finely chopped
• 1 tbsp olive oil
• Salt

For the garnish

• 4 large and firm tomatoes, peeled, seeded and diced
• 1 ripe avocado, peeled and diced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh coriander leaves

How to Make Ceviche Recipe

1. Cut the fish into strips measuring about 5 x 1 cm. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over the juice. Cover with clear film and leave for 1 hour
2. Mix all of the garnish ingredients, except for the coriander together. Set aside
3. Season the fish with salt and scatter over the chillies. Drizzle the olive oil. Toss the fish into the mixture, and then replace the cover. Leave to marinate in the fridge for 15-30 minutes more
4. To serve, divide the garnish among six plates. Spoon on the cevich, sprinkle with coriander and serve.

Tarter Sauce Version 1

Makes 1 ½ cup serving

What You Need

• 1 cup mayonnaise, preferably homemade
• 2 tablespoons capers, drained
• 4 pitted black olives, chopped
• 1 hard-cooked egg, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chervil (optional)
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper to taste

Mix all the ingredients well, season to taste, and serve.

Tarter Sauce Version 2

Makes 1 ½ cups

What You Need

• 1 cup mayonnaise, preferably homemade
• 4 to 5 small sour pickles (gherkins or cornichons), chopped
• 4 green olives with pimientos, chopped
• 1 tablespoon minced onion
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh chives
• Salt and freshly ground pepper

Mix all the ingredients well, season to taste, and serve.

Fish are classified in different ways, according to the type of flesh –

White fish has a distinctive white flesh and includes such favorites as cod, sole and sea bass.

Oily fish has oil distributed through its flesh, giving it a gray or red tinge. This group includes trout, mackerel and sardines.
Shellfish: this group includes crustaceans and mollusks, the group with shells.

They are also classified into groups determined by their shape

Round fish have a rounded body with eyes at either side of the head and always swim dorsal fin up. This is a very large group which includes a whole range of fish from freshwater salmon to sharks.

Flat Fish have both eyes on the top of their head, they swim on their sides; they are also quick and easy to cook. This group includes skate and flounder.

Fresh Fish

Fish is best when it is fresh. It is best to eat fish the day that it is bought. When buying fish, one must shop around in order to be certain that the freshest individuals are bought. Fresh fish have shiny skin with a metallic glint and they are covered with a transparent mucus, this becomes opaque when the fish is old and stale. The eyes should be clear, bright, and slightly bulging. The flesh should feel firm and springly when you press it with your finger. Stale fish has an unpleasant fishy smell, the skin looks dull and unattractive and the eyes are sunken.

A great way to test for freshness is to open the gills; they should be a clear red or rosy color not a dull brown. Look for scales too; a fish that has been dead for a long time will start to shed its scales. Readily prepared fillets should be neatly trimmed with mist, firm, and translucent flesh. It is advantageous to buy whole fish as it is usually cheaper than prepared cuts, and it is easier to check for freshness. If you are not able to use the fish immediately, keep it in the refrigerator overnight in a sealed container.

However, it is not always possible (or convenient) to buy fresh fish, although nt as potent, there are plenty of other options available.

Frozen Fish

Fresh fish is seasonal but frozen fish is available year round. Frozen fish is not a bad option, as the fish are frozen as soon as they are caught to preserve freshness. The fish is also almost always prepped for cooking before it’s frozen. This makes frozen fish particularly easy to deal with. White fish may be stored in a domestic freezer for up to four months, whereas oily fish should be eaten after three months.

Canned Fish
Canned fish is a wonderfully convenient method of acquiring fish. Oily fish in particular is great for canning and is useful for many recipes.

Smoked fish
Store bought smoked fish is largely available. Smoking is a method of preserving the fish, and results in a characteristic smoky flavor. Kippers are probably the more well known of the smoked fish types available. Smoked mackerel is also widely popular, as well as smoked salmon.