Combine sauce ingredients in a small bowl. Thread skewers, alternating with swordfish, lime slices, and cucumber. Brush fish lightly with oil. Preheat the grill. Place kabobs on grid over ashen coals. Grill about 6 minutes or until done, turning once. - 30.9841

Prepare 4 pieces of greaseproof paper or baking parchment, each 25cm (10in) square. Divide the fish and scallops among the papers, drizzle over the lime juice, dot over some butter, and season well. Fold up the pieces of paper to make parcels . Put the fish... - 31.0749

GETTING READY 1. Preheat oven to 375°F before baking. MAKING 2. Remove the flakes of non-drained fish. Using a fork, crush fish bones. Add all the ingredients and mix thoroughly. 3. Take a baking dish or an ovenproof platter and grease thoroughly with oil.... - 38.9017

1.Thread fish onto twelve oiled wooden skewers. Brush with oil and grill or barbecue for 3-4 minutes each side. 2.To make sauce, melt margarine in a trypan. Remove pan from heat. 3.Dissolve brown sugar in evaporated milk. Stir evaporated milk mixture and... - 39.2199

To make the tartar sauce: In a medium bowl, combine the mayonnaise, pickles, dill, mustard, lime peel, lime juice, and Tabasco sauce until blended. To make the fish: Preheat the broiler. Coat the broiler-pan rack with olive-oil cooking spray. Place the fish... - 41.3414

GETTING READY 1. Start by checking the fish, check for bones, take asharp knife to cut away any dark fat from the fish, also cut the fish into thin strips about 1/8 inch across, and later cut the strips into fine dice 2. Take a large sharp knife, and with... - 39.0309

1. Line a grill rack with a single layer of tinfoil and preheat the grill at a high temperature, 2 minutes before use. 2. If using wooden skewers, soak in cold water for 30 minutes to prevent them from catching alight during cooking. 3. Meanwhile, prepare the... - 38.184

MAKING 1) In a bowl, mix together all the ingredients nicely. SERVING 2) Use tartar sauce as and when needed in various recipes or as a dip with fried fish. - 36.9059

1. In a small bowl, whisk together the sour cream and mayonnaise, then stir in the remaining ingredients. Cover and refrigerate for up to 5 days. This sauce is a natural accompaniment for fried, baked, or broiled fish and seafood and is also a great topping... - 28.7996

1. Combine first 7 ingredients in a small bowl; stir with a whisk. Cover and chill. 2. Combine egg white, lemon juice, and water in a shallow bowl; stir with a whisk. 3. Combine flour and next 4 ingredients in another shallow dish; stir with a whisk. 4. Pat... - 33.5806

GETTING READY 1. Start by cutting the halibut into 2.5-€”4-cm/1-1 1/2-inch cubes MAKING 2. To prepare the marinade, take a pan, and in it saute the onion and garlic in oil, then add the remaining ingredeints 3. In the marinade, place the halibut along... - 42.5112

Partially thaw fish; cut into 16 bite-size pieces. Sprinkle fish with lemon juice, salt, and pepper. Partially cook bacon; drain off fat. Roll each fish piece with a half-slice of bacon, placing bacon on outside; secure with wooden pick. Cut green peppers... - 36.4868

GETTING READY 1. Preheat broiler. MAKING 2. In a well-oiled shallow baking pan place the fillets skin side down season with salt and pepper and brush with melted margarine. 3. Placing 3 to 4 inches from the heat broil for about 10 minutes. 4. Into the... - 45.2685

GETTING READY 1. Place the codfish in a dish and cover with salt water. Soak over night. 2. Drain half the cold water and pour hot water over the fish. 3. Drain well. MAKING 4. Boil the potatoes until tender. 5. Drain well and stand in the steam for a... - 39.9488

MAKING 1) Using a sharp knife, cut the sole into 1 inch strips 2) In a plate, add the flour with salt and pepper 3) Coat the fish strips into the flour mixture 4) Dip into the beaten eggs and roll into the breadcrumbs 5) In a large skillet, heat the fat 6)... - 40.2392

1. Cook fish, remove skin and bones and mash. 2. Beat egg yolks until light and thick, then add flour, salt, pepper, garlic, parsley and fish. 3. Fold in whites of eggs beaten until stiff. 4. Drop by tablespoons into hot deep fat (360°F. to 370°F.) and fry... - 31.9161

1. In a large bowl, combine 2 1/2 cups of the flour, the baking powder, and salt. In a medium-size bowl, whisk the eggs, milk, and red pepper sauce. Add to the flour mixture all at once, and stir until smooth. 2. Heat the oven to 200°F and line a large,... - 32.3789

GETTING READY 1. Place the codfish in a shallow dish and cover it with cold water. Allow fish to soak overnight in the refrigerator. MAKING 2. Drain the fish well and place in a saucepan, covering it with water. 3. Boil the fish for 10 to 12 minutes until... - 35.4154

GETTING READY 1. Preheat broiler. MAKING 2. In a well-oiled shallow baking pan place the fillets skin side down season with salt and pepper and brush with melted margarine. 3. Placing 3 to 4 inches from the heat broil for about 10 minutes. 4. Into the... - 38.7485

Place fillets in a shallow dish; pour hot sauce over fillets, turning to coat. Cover and marinate in refrigerator 30 minutes. Combine cornmeal and salt in a container; dredge fillets in cornmeal mixture, shaking off excess. Coat a large nonstick skillet with... - 36.9732

MAKING 1. Using a knife, fillet the plaice. Wash the fillets and pat dry. Season lightly. 2. Dredge the fillets in egg and raspings. 3. Heat fat in a frying pan to hazing point. Carefully put in fillets, with skin facing up. Shallow fry gently until it turns... - 42.0749

GETTING READY 1) In a bowl, blend the potatoes and flour. 2) On a floured board, knead the dough. 3) Roll out the dough to 1/4 inch (0.5 cm) thick. 4) Cut the dough sheet into rounds of about 4 inches (10 cm). 5) Use a little water, to moisture the... - 43.8951

GETTING READY 1. To make the tartare sauce, combine the ingredients and whisk well until well blended. Refrigerate until ready to serve. 2. Rinse the fish fillets and pat dry. 3. Halve each fillet making a slantwise cut right across 4. Cut the halves... - 43.5818

GETTING READY 1) Preheat nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. MAKING 2) Sprinkle halibut with oil, season with Old Bay, salt and pepper. 3) Grill on a hot pan for 4 or 5 minutes on each side. 4) In a small dish put... - 47.306

Cut the fish fillets into finger length pieces about 8 x 1 x 1 cm (3 x 1/2 x 1/2-inches) removing any bones. Mix seasonings with water. Add egg and beat to mix well. Coat the fish pieces with flour then egg, then breadcrumbs. Shallow fry for 2-3 minutes on... - 33.5728

Cover smelts with beer and refrigerate for several hours. Dry on absorbent paper, then shake, one at a time, in a paper bag containing the flour, almonds, salt, and pepper. Have fat 1/8 inch deep in skillet. When hot but not smoking, open fish and place, slit... - 40.7874

Wash and dry trout. Heat butter and olive oil in a large skillet. Dredge fish with flour, and sprinkle with salt and pepper. Dip in egg, then in the crumbs, and saute quickly in the hot fat. Serve with tartare sauce. Makes 6 servings. - 35.7848

1. Stir together cornflake crumbs, egg substitute, milk, dill weed, black pepper and hot pepper sauce in large mixing bowl. Add salmon; mix well. 2. Shape salmon mixture into 5 large egg-shaped balls. Flatten each into 3/4 inch-thick oval. Pinch one end of... - 32.6842