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Aromatic Grilled Salmon
Six 185 g (6 oz) middle cut salmon cutlets, 2 cm (¾ in) thick Salt and pepper Flour 125 g (4 oz/½ cup) butter A handful of winter savory or 1-2 tablespoons dried winter savory, moistened 6- Aussie Shrimp On The Barbie With Orange And Ginger
12 giant prawns, shelled and deveined (heads and tails) ¼ cup butter 1 cup orange juice (freshly squeezed) 2 tablespoons sherry 1 teaspoon orange zest (grated) 2 green onions, tops and white - Baked Stuffed Mullet
2 large, beautiful fat mullet 250 g spaghetti, cooked 1 onion 2 bay leaves 2 tablespoons tomato paste 1 teaspoon sugar 1 clove garlic, crushed and chopped 1 small capsicum (green pepper) _T.jpg "Barbecued Trout With Spinach And Bacon")
Barbecued Trout With Spinach And Bacon
70 g/2 ½ oz unsalted butter 1 large onion, finely chopped 225 g/8 oz baby spinach, washed and roughly chopped Salt and pepper 4 trout, gutted and cleaned 8 rashers of smoked streaky_T.jpg "Grilled Salmon With Cucumber Salad")
Grilled Salmon With Cucumber Salad
4 salmon steaks, about 175 g/ 6 oz each, scaled 1 garlic clove, finely chopped Bunch of coriander, finely chopped 1 tablespoon mustard 1 tablespoon tomato ketchup 1 teaspoon Tabasco sauce 1_T.jpg "Kebabs Of Tiger Prawns With A Roasted Tomato And Mint Salsa")
Kebabs Of Tiger Prawns With A Roasted Tomato And Mint Salsa
12 uncooked tiger prawns, shelled 2 tablespoons olive oil 1 garlic clove, finely chopped Roasted tomato and mint salsa 3 beefsteak tomatoes 1 garlic clove, finely chopped Juice of ½ lime 1_T.jpg "Luxury Ginger Scampi")
Luxury Ginger Scampi
750 g (1 ½ lb) raw Dublin Bay prawn tails (see Note) Marjoram sprigs and lemon slices, to garnish MARINADE: 155 ml (5 fl oz/ ⅔ cup) salad oil finely grated peel and juice of 1 small_T.jpg "Red Mullet With Fennel")
Red Mullet With Fennel
Four 250 g (8 oz) red mullet Fennel leaves, to garnish MARINADE: 4 tablespoons salad oil 1 teaspoon lemon juice 1 teaspoon fennel seeds ¼ teaspoon sea salt ¼ teaspoon_T.jpg "Scallops With Tindooris")
Scallops With Tindooris
1 kg (2 lb) fresh or frozen scallops, thawed if frozen 12 tindooris (see Note) 155 ml (5 fl oz/ ⅔ cup) olive oil 1 tablespoon lemon juice 1 tablespoon lime juice ¼ teaspoon lemon pepper_T.jpg "Simply Grilled Lobster")
Simply Grilled Lobster
Two 1 kg (2lb) freshly cooked lobsters 125 g (4 oz/ ½ cup) butter, softened 2 teaspoons lemon juice Salt and pepper Lemon wedges and parsley sprigs, to_T.jpg "Swordfish Kebabs")
Swordfish Kebabs
1 kg (2 lb) swordfish, skinned and boned Juice of 2 lemons 2 onions, peeled 18 cherry tomatoes 155 ml (5 fl oz/ ⅔ cup) olive oil ½ teaspoon garlic salt ½ teaspoon pepper 6-8_T.jpg "Whole Laurier Flounder")
Whole Laurier Flounder
Four 500 g (1 lb) flounder or plaice STUFFING: 90 g (3 oz/1 ½ cups) soft breadcrumbs 60 g (2 oz/ ¼ cup) butter, melted 2 teaspoons lemon juice 1 teaspoon grated lemon peel 2 teaspoons
