Starters

Main Meals

Entertaining

Healthy Lifestyle

Aromatic Herring

Baked Coley with Lime Crust

Baked Herring Fillets with Fennel and Coriander

Barbecued Herring

Barbecued Herring with Fresh Fruit

Barbecued Kebabs

Beany Mackerel Pot

Chive and Mackerel Pâté

Crispy Mackerel Fillets with Spiced Greens

Flaked Smoked Salmon and Sweetcorn Tatties

Ginger Salmon Stir Fry

Grilled Fish with Orange and Tarragon

Hake with Orange and Dill Sauce

Herby Lime Pollack Kebabs

Herring and Red Pepper Rolls

Herring with Orange and Rosemary

Hot Salsa-Filled Plaice

Mackerel St Clements

Mango Mackerel with Yellow Pepper Relish

Sardines with Redcurrants

Seafood Kebabs with Bay Leaves and a Fiery Glaze

Seared Salmon with Warm Ginger and Lime Dressing

Smoked Fish Stir-Fry

Smoked Haddock and Cucumber Salad

Smoked Mackerel and Avocado Pâté

Smoked Mackerel and Bean Filled Jackets

Smoked Mackerel and Warm Potato Salad

Smoked Mackerel Couscous Salad

Smoked Mackerel Salad with Grapefruit

Smoked Mackerel with Quick Chutney

Smoked Mackerel, Mango and Rocket Salad

Spiced Halibut Steaks

Spicy Citrus Grilled Fish

Sweet and Spicy Fish Skewers

Tangy Fish Salad

Teriyaki Tuna

Thousand Island Mackerel Salad

Tricolour Smoked Mackerel Salad

Tropical Salad

Warm Spiced Cod Niçoise

Children

International

Ingredients

750g (1lb 10oz) pollack or monkfish, skinned and cubed
Marinade:
150g carton nautral yoghurt
1 lime, rind and juice
1 clove garlic, crushed
2 x 10ml spoon (2 dessertspoons) fresh chopped thyme
2 x 10ml spoon (2 dessertspoons) fresh chopped basil
1 x 5ml (1 teaspoon) popply seeds
salt and ground black pepper

Serves 6

Method

Preheat the barbecue or grill.

Place the marinade ingredients into a bowl and mix together.

Add the fish, mix well and leave for 30-40 minutes.

Thread the marinated fish onto 12 skewers. (If using wooden skewers, soak in water before use.

Barbecue or grill under a medium heat for 8-10 minutes, turning frequently.

Serve in a warmed pitta bread with salad.

Serves 6.