From sea to coals - recipes

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MORROCAN CALAMARI SKEWERS Picture: Steve Lawrence

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WHOLE MARINATED YELLOWTAIL

Serves 4

1kg whole yellowtail, gutted and scaled

1 onion, chopped

4 cloves of garlic, chopped

80ml dry white wine

60ml olive oil

15ml Worcestershire sauce

5ml mustard powder

5ml paprika

30ml dill, chopped

1 lemon, sliced

extra sprigs of dill

Combine onion, garlic, wine, oil, Worcestershire sauce, mustard, paprika and dill and mix well.

Place the fish in a suitably sized glass dish and pour over the marinade. Leave for about an hour.

Fill the cavity with lemon slices and a few sprigs of dill.

Place the fish in a fish grid and cook for about 30 minutes, turning about half-way through the cooking time. Brush with marinade while cooking.

Test for doneness by inserting a fork to see if the fish flakes easily.

MORROCAN CALAMARI SKEWERS

Serves 4-6

4 calamari steaks

30ml olive oil

2 cloves of garlic, crushed

45ml Moroccan spice

soaked wooden skewers

Cut the calamari steaks into about 2.5cm-wide strips.

Combine the oil, garlic and spice and mix well. Rub on to the strips of calamari and thread the calamari on to wooden skewers.

Cook over hot coals for 3-4 minutes a side.

Take care not to overcook as the calamari will become tough.

SALMON WITH FRESH HERBS

Serves 4

4 salmon cutlets

60ml chopped parsley

60ml chopped coriander

1 red chilli, seeded and chopped

2 cloves of garlic, crushed

50ml olive oil

30ml lime juice

salt and pepper

Combine herbs, chilli, garlic, olive oil, lime juice and seasoning and rub into the fish. Set aside for an hour.

Cook over hot coals for 6-8 minutes, turning half way.

Salmon is best served medium-rare.

l For a cheaper option, salmon can be replaced by lightly smoked trout fillets.

As they’re thinner than cutlets, they will cook quicker, about 3-4 minutes.

PARMA HAM-WRAPPED FISH FILLETS

Serves 4

2 angelfish fillets

15ml olive oil

45ml fish rub

4 sprigs of fresh rosemary

4 slices of Parma ham

Cut the fish in half so you have four fillets. Rub the fillets with olive oil and sprinkle with the rub. Top each fillet with a sprig of rosemary and wrap a slice of Parma ham around the fillet.

Cook over hot coals for 3-4 minutes a side until cooked. These fillets are thin and will cook quickly. Remove and serve with wedges of lemon.

* Fish rub is available at most supermarkets. - Saturday Star

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