Seafood

Spicy Cod Steaks in Foil

Spicy-Cod-Steaks-in-FoilIngredients:
* 4 cod steaks, about 250 g (8 oz) each
* 6 tablespoons olive oil
* 1 onion, finely sliced into rings
* 2 tomatoes, finely sliced
* 2 tablespoons finely chopped coriander leaves
* 1/2 teaspoon medium hot curry powder
* 2 tablespoons lemon juice
* salt and pepper
* coriander sprigs, to garnish

Marinated Baby Soles

Marinated-Baby-Soles_cIngredients:
* 6 Dover sole, about 250 g (8 oz) each, dark skin removed
* 150 ml (1/4 pint) fresh lime juice
* 150 ml (1/4 pint) dry white wine
* 1 tablespoon clear honey
* 8 tablespoons groundnut oil
* pinch of ground allspice
* 2 teaspoons soy sauce
* salt and pepper

To serve:
* lime wedges
* coriander sprigs

Salmon & cream sauce

Salmon--cream-sauceIngredients:
* 30 g (1 oz/6 teaspoons) butter
* 500 ml (16 fl oz/2 cups) double (thick) cream
* 30 g (1 oz / 1/4 cup) grated Parmesan cheese
* 250 g (8 oz/2 cups) cooked, flaked salmon
* 3 teaspoons chopped fresh dill
* salt and pepper
* pinch of freshly grated nutmeg
* sprig of dill, to garnish

Shellfish sauce

Shellfish-sauceIngredients:
* 60 ml (2 fl oz / 1/4 cup) olive oil
* 500 g (1 lb) fresh mussels in shells, cleaned
* 1 clove garlic, crushed
* 2 shallots, finely chopped
* 185 ml (6 fl oz / 2/3 cup) dry white wine
* salt and pepper
* 250 g (8 oz) can clams
* 6 teaspoons chopped fresh parsley

Avocado pasta salad

Avocado-pasta-saladIngredients:
* 250 g (8 oz/4 cups) pasta bows
* 1 large avocado
* grated peel and juice of 1/2 an orange
* salt and pepper
* orange twists and peel, smoked salmon
* cornets and sprigs of dill, to garnish

Pasta nicoise

Pasta-nicoiseIngredients:
* 250 g (8 oz/4 cups) wholewheat pasta spirals
* 6 canned anchovies, drained
* 30 g (1 oz/2 tablespoons) black olives
* 220 g (7 oz) can tuna fish
* 3 teaspoons chopped fresh parsley
* 3 teaspoons chopped fresh chives or mint
* wedges of hard-boiled egg, to garnish

Dressing:
* salt and pepper
* 1 teaspoon Dijon mustard
* 1 clove garlic, crushed
* 3 teaspoons wine vinegar
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Seafood pasta salad

Seafood-pasta-saladIngredients:
* 375 g (12 oz) monkfish
* 60 ml (2 fl oz / 1/4 cup) dry white wine
* 250 g (8 oz/4 cups) green pasta spirals
* 90 g (3 oz) smoked salmon trout
* 125 g (4 oz / 3/4 cup) peeled prawns
* 2 teaspoons chopped fresh dill weed
* lemon slices and sprigs of dill, to garnish

Salad dressing:
* 1/2 teaspoon Dijon mustard
* salt and pepper
* 1 clove garlic, crushed
* 3 teaspoons lemon juice
* 75 ml (2 1/2 fl oz / 1/3 cup) olive oil

Smoked salmon roulade

Smoked-salmon-rouladeIngredients:
* 3 sheets lasagne
* 1 bunch watercress, washed and trimmed
* 3 spring onions, very finely chopped
* 3 teaspoons olive oil
* 1 teaspoon horseradish sauce
* salt and pepper
* 1 avocado
* juice of 1/2 a lemon
* 90 g (3 oz) smoked salmon
* 60 ml (2 fl oz l 1/4 cup) mayonnaise
* 60 ml (2 fl oz / 1/4 cup) creme fraiche
* 1 tablespoon chopped fresh dill weed
* lemon slice and sprig of dill, to garnish

Peppered Monkfish Kebabs

Peppered-Monkfish-KebabsIngredients:
* 625 g (1 1/4 lb) monkfish, cut into 2.5 cm (1 inch) cubes
* 150 ml (5 fl oz) natural yogurt
* 1 tablespoon black peppercorns, lightly crushed
* 3 tablespoons olive oil
* sea salt
* lemon slices, to garnish

Salmon with Dill

Salmon-with-Dill_cIngredients:
* 4 salmon steaks, about 150 g (5 oz) each
* 4 tablespoons sunflower oil
* 6 dill sprigs
* 1 lemon
* salt and pepper
* 1/2 cucumber, sliced

Spiced Barbecued Sardines

Spiced-Barbecued-SardinesIngredients:
* 16 medium sardines
* 1 tablespoon ground cumin
* 3 garlic cloves, crushed
* 1 teaspoon cayenne pepper
* pinch of salt
* lemon or lime wedges, to serve

Red Snapper with Almond Paste

Red-Snapper-with-Almond-PasteIngredients:
* 6 red snapper, total weight about 1.75 kg (3 1/2 lb), scaled and cleaned
* 2 tablespoons lime juice
* 250 g (8 oz) almonds, toasted and ground
* 125 g (4 oz) caster sugar
* 1 teaspoon ground cinnamon
* 2 teaspoons orange flower water
* 7 tablespoons olive oil
* 1/2 teaspoon powdered saffron
* salt and pepper
* sliced pickled lemons, to serve

Red Mullet with Olives, Capers and Oregano

Red-Mullet-with-Olives-Capers-and-Oregano_cIngredients:
* 6 red mullet, about 250 g (8 oz) each, scaled and cleaned
* 2 tablespoons chopped oregano
* 2 tablespoons parsley
* 75 g (3 oz) pitted black olives, sliced
* 2 tablespoons capers
* 4 tablespoons olive oil
* 1 garlic clove, crushed
* salt and pepper

Plaice and Anchovy Roll_ups

Plaice-and-Anchovy-Roll-upsIngredients:
* 12 small plaice fillets
* anchovy paste, for spreading
* olive oil, for brushing
* sea salt and pepper

Parsley mayonnaise:
* 150 ml (1/4 pint) mayonnaise
* 3 tablespoons soured cream
* 3 tablespoons finely chopped parsley

Simple Fish Kebabs

Simple-Fish-KebabsIngredients:
* 500 g (1 lb) firm textured white fish, e.g. cod, halibut or monkfish
* 4 tablespoons lime or lemon juice
* 6 tablespoons olive oil
* 1 tablespoon chopped rosemary
* 4 small onions, cut into thick rings
* 1 lemon, cut into thin wedges
* salt and pepper
* rosemary sprigs, to garnish

FDRPolls

Your best fast-food restaurant is