Baked Fish with Breadcrumbs Ingredients

• 400g canned cherry tomatoes
• 2 garlic cloves, finely sliced
• ½ tsp dried oregano
• 1 tsp sugar
• Sea salt and pepper
• 3 tbsp flat-leaf parsley, finely chopped
• 2 tbsp olive oil
• 1kg whole fish, cleaned and fins trimmed
• 3 tbsp fresh breadcrumbs
• 100ml white wine or water
• 1 lemon, quartered

How to Prepare Baked Fish with Breadcrumbs:

1. To make the sauce, combine tomatoes, garlic, oregano, sugar, salt, pepper, half the parsley and one tablespoon of olive oil in a pan and bring to the boil, stirring. Simmer for 10 minutes, then set aside.
2. Heat oven to 180C. Pat fish dry with kitchen paper. Place in a baking dish lined with baking paper and coat with remaining olive oil. Spoon tomato sauce over fish. Scatter with breadcrumbs and add wine or water to the pan.
3. Bake for 30 minutes or until the sauce has “set”. When cooked, the flesh will move easily from the spine at the touch of a knife. Serve with the pan juices, remaining parsley and lemon wedges.

Chef: Chef: Jill Dupleix, Photo: Marina Oliphant, Source: The Sydney Morning Herald

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Grilled Mackerel with Cucumber and Tomato Salad Ingredients

• 2 cucumbers, peeled
• 10 cherry tomatoes, quartered
• 4 tbsp extra virgin olive oil
• lemon, juiced
• 2 tsp good quality balsamic vinegar
• 2 tbsp apple cider vinegar
• cup parsley, chopped
• 4 blue mackerel, filleted, skin left on
• Salt and pepper

How to Prepare Grilled Mackerel with Cucumber and Tomato Salad:

1. Cut cucumbers into quarters lengthwise. Chop into segments about five millimeters thick and toss with a few pinches of salt.
2. Place in a colander over a bowl for 20 minutes so they lose some water, then transfer to a clean cloth and wring out remaining water. In a bowl, mix cucumber with tomatoes, 3 tbsp olive oil, lemon juice, both vinegars and parsley.
3. Season with salt and pepper to taste. Cut each mackerel fillet down the middle on either side of the bone line, leaving any small bones in that thin strip.
4. Heat remaining olive oil on a grill or in a pan until it is just smoking. Fry mackerel for 20 seconds each side and serve with salad.

Chef: Steve Manfredi Photo: Marco Del Grande Source: The Sydney Morning Herald

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Ingredients

• 1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
• 1 lime, halved
• 3 tablespoons coconut oil, divided
• 2 (6-ounce) swordfish fillets, halved horizontally
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups mixed baby greens

Tomato-Molasses Dressing Recipe

How To Make Grilled Swordfish with Tomato-Molasses Dressing:

1. Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 4 minutes or until golden brown; set aside.
2. Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork.
3. Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.

Mark Banthorpe, Spice Island Beach Resort, Grenada, West Indies, Coastal Living JAN 2009…Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine

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