Starters

Main Meals

Entertaining

Angels on Horseback

Aromatic Prawns

Barbecued Scallops Wrapped in Bacon and Sage

Bothy Oysters

Caribbean Sole Fillets

Champagne Oysters

Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice

Citrus Prawn and Avocado Starter

Coconut Fried Fish

Cod Cocktail

Coley Parcels with Lemon Sauce

Coronation Style Coley

Crab Cakes

Crab Salad with Ginger Dressing

Crab Soup

Crab Stuffed Mushrooms

Creamy Crunchy Oysters

Creamy Oyster Toasts

Crispy Fish Carbonara

Crunchy Fish Bites

Devilled Scallops

Dover Sole Roulades filled with Goats Cheese and Tomatoes

Festive Stuffed Mussels

Fiery Oysters with Tarragon Sauce

Filo Prawn Nibbles

Fish Jalousie

Fish Puff Tart

Grilled Monkfish with Sweet Chilli Glaze

Grilled Scallops with Basil and Lime Butter

Grilled Snapper with Mango Salsa

Halibut Steaks with Champagne and Peppercorn Sauce

Halibut with Yellow Pepper and Coconut Sauce

Ham Crumbed Oysters

Harlequin Prawns

Hazelnut Stuffed Fish with Oranges

Hot Crab Starter

Lobster Monterey Jack

Lobster with Minted Mayonnaise

Luxury Fish Pie

Mackerel with Exotic Fruit Sauce

Maple Salmon with Rocket Pesto

Mediterranean Dressed Crab

Monkfish Pasta with Lime and Ginger Mayonnaise

Moroccan Clam Cakes

Oriental Scallops with Courgettes

Oysters Au Gratin

Oysters in Garlic Butter

Pan Fried Fish with Braised Celery

Pan Fried Scallops and Prawns with Mango Dipping Sauce

Pan-Fried Monkfish with Preserved Ginger and Lemon

Prawn and Cottage Cheese Soufflé

Prawn Avocado and Pasta Salad

Prawn Bisque

Prawn Kebabs

Prawn Satay Kebabs

Prawn Tail Nibbles with Cranberry Mayonnaise

Roasted Mackerel and Thyme Vegetables

Roasted Monkfish and Vegetable Salad

Roasted Monkfish with Festive Salsa

Roasted Sea Bass with Walnut and Parsley Pesto

Rosti Fish Cakes

Salmon Mille Feuilles

Salmon Tortilla

Salsa-Stuffed Squid Pockets

Sardines with Redcurrants

Savoury Fish Cheesecake

Scallop Chowder

Scallops à la Bordelaise

Seafood Kebabs

Seafood Puffs

Shellfish in Brandy Cream

Simple Sweet ‘n’ Sour Prawns

Smoked Fish Timbales

Smoked Haddock Yorkshire Puddings

Smoked Haddock, Cannellini and Lemon Crumb Braise

Smoked Halibut Pinwheels

Smoked Mackerel Canapés

Smoked Mackerel Dip

Smoked Salmon and Dill Tartlets

Smoked Salmon Pâté

Smoked Salmon with Ricotta and Herbs

Snapper with Black Olives and Basil Butter

Southern Fried Oysters with Avocado and Mixed Leaf Salad

Spicy Oysters

Squid with Spinach and Mushrooms

St Clements Lobster

Stir-Fried Scallops

Sweet and Sour Oysters

Tamarind and Lime Stir-Fry Scallops

Thai Crab Cakes

Thai Curried Red Snapper

Thai Green Salmon Curry

Thousand Island Mackerel Salad

Tropical Fish Curry

Turbot in Nutty Herb Butter

Whisky-Drenched Scallops

Whole Roast Sea Bass

Healthy Lifestyle

Children

International

Ingredients

8-10 fresh oysters, shucked and shells reserved and cleaned
4-5 rashers of streaky bacon
salt and black pepper

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 99 Kilocalories;
8g Protein; 7g Fat; 1g Carbohydrate; 0g Fibre.

Method

Preheat the grill

Cut each bacon rasher in half and wrap around each oyster.  Season.  Secure with a cocktail stick.

Cook under a moderate heat for 5 minutes, turning once.

Return each oyster to the shell and serve as a starter with salad.