Griddled Langoustines With Hazelnut Butter

Langoustines, or Dublin Bay prawns, make a great starter. You can make this ahead for a fuss-free seafood feast

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  222

• Protein

  19g

• Carbs

  1g

• Fat

  16g

• Saturates

  7g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.7g

Ingredients

• 10 Scottish langoustines, heads removed, shelled, and tails left on
• 1 tsp hazelnuts, toasted
• 25g butter
• few parsley leaves, finely chopped
• 1 tsp olive oil
• 10 wooden skewers

Directions

1. Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
2. When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.

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Tikka-Style Fish

Perfect for the barbecue - but don't let that stop you using the oven if the typical English weather arrives - use whichever fish you prefer

• Cooking Time Prep 10 mins
  Cook 16 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  266

• Protein

  39g

• Carbs

  4g

• Fat

  11g

• Saturates

  2g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.67g

Ingredients

• 2 tbsp finely grated fresh root ginger
• 4 garlic cloves, finely grated or crushed
• 2 whole sea bream or red snapper (about 900g/2lb each) or 6 fish steaks like tuna
• 6 tbsp plain yogurt
• 2 tbsp olive oil
• 2 tsp turmeric
• 2 tsp mild chilli powder
• 3 tsp cumin seeds

Directions

1. Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix the ginger and garlic, season with salt, then rub all over the fish.
2. Mix the yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook.
3. TO BARBECUE: Cook straight on the rack (or on foil if you are afraid of it sticking) for 6-8 mins each side for the whole fish, or 3-4 mins for the tuna steaks. Cooking time will depend on how hot your barbecue is when you start.

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Seared Swordfish With Mango Salsa

A great al fresco meal, simple, summery, light and refreshing - all you need now is some sun!

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  208

• Protein

  19g

• Carbs

  12g

• Fat

  10g

• Saturates

  2g

• Fibre

  2g

• Sugar

  12g

• Salt

  0.34g

Ingredients

• 1 tbsp olive oil
• 2 swordfish steaks, about 100g each buy from sustainable stocks)
• ½ mango, peeled and chopped
• 2 spring onions, thinly sliced
• 1 red chilli, deseeded and finely chopped
• zest and juice from ½ lime
• handful coriander leaves, chopped
• salad leaves, to serve

Directions

1. Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
2. For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

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Grilled Dab With Garlic Butter

Dab is a sustainable flat fish similar to sole or plaice - James Martin serves it whole with garlic butter

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  643

• Protein

  83g

• Carbs

  3g

• Fat

  33g

• Saturates

  14g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.8g

Ingredients

• 4 whole dabs, dark skin scored
• 1 tbsp olive oil
• 50g butter
• 2 garlic cloves, thinly sliced
• juice ½ lemon
• small bunch parsley, finely chopped
• 250g bag spinach

Directions

1. Heat the grill to high. Cut the frills away from the sides of the dabs using scissors. Lay the fish on a baking tray, dark skin up, drizzle with a little olive oil and sprinkle with some sea salt. Place under a hot grill for 5 mins, until cooked through and the flesh comes away from the bone when prodded.
2. Meanwhile, heat the butter in a frying pan until it starts to turn brown, then add the garlic and cook until it just starts to change colour. Remove the pan from the heat, add the lemon juice and parsley, stir together and set aside.
3. Wilt the spinach in a hot pan with a splash of water, then divide between 2 plates. Place 2 dabs on top of the spinach on each plate, drizzle with the butter sauce and serve.

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Grilled Mackerel With Sweet Soy Glaze

Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  474

• Protein

  29g

• Carbs

  22g

• Fat

  30g

• Saturates

  6g

• Fibre

  0g

• Sugar

  22g

• Salt

  3g

Ingredients

• 4 mackerel fillets (use our step-by-step guide if filleting from whole)
• zest and juice 1 lime, plus extra wedges to serve
• 1 tbsp extra-virgin olive oil
• butter, for greasing
• steamed baby bok choi, to serve
• For the sauce
• 2 tbsp soy sauce
• 1 red chilli, deseeded and cut into matchsticks
• juice 1 lime
• thumb-sized piece ginger, grated
• 2 tbsp muscovado sugar

Directions

1. Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.
2. Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.
3. Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.
4. Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

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Mackerel With Sizzled Garlic Ginger & Tomatoes

This fish, served whole and baked with Chinese flavours, makes a stylish meal for two. Grill it or pop it on the BBQ

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  586

• Protein

  40g

• Carbs

  7g

• Fat

  44g

• Saturates

  8g

• Fibre

  2g

• Sugar

  6g

• Salt

  1.78g

Ingredients

• 2 whole mackerel, gutted and cleaned (ask the fishmonger to do this for you)
• 2 tbsp sunflower or groundnut oil
• thumb-sized piece ginger, finely shredded
• 3 garlic cloves, thinly sliced
• 2 fat red chillies, deseeded if you like, shredded
• bunch spring onions, finely shredded
• 250g pack cherry tomatoes, quartered
• 1 tsp Chinese rice vinegar
• 1 tbsp light soy sauce, plus more to serve if you like

Directions

1. Heat the grill to High, or fire up the barbecue. Slash the fish a few times on each side, then season with black pepper. Grill or barbecue the fish for 3-5 mins on each side, until charred and cooked through (see Tip).
2. Heat the oil in a frying pan (you can put the pan on the barbecue rack), then fry the ginger, garlic and chillies for about 2 mins until the garlic is lightly golden. Take off the heat and toss in the spring onions and cherry tomatoes. Lift the fish onto a plate, splash with the vinegar, then spoon over the contents of the pan and splash with soy sauce.

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Grilled Salmon Tacos With Chipotle Lime Yogurt

Grill healthy fish with chipotle spice then serve with cabbage salad, coriander and chilli in soft tortillas

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  297

• Protein

  33g

• Carbs

  8g

• Fat

  15g

• Saturates

  3g

• Fibre

  5g

• Sugar

  7g

• Salt

  1.5g

Ingredients

• 1 tsp garlic salt
• 2 tbsp smoked paprika
• good pinch of sugar
• 500g salmon fillets
• 200ml fat-free yogurt
• 1 tbsp chipotle paste or hot chilli sauce
• juice 1 lime
• To serve
• 8 small soft flour tortillas, warmed
• ¼ small green cabbage, finely shredded
• small bunch coriander, picked into sprigs
• few pickled jalapeno chillies, sliced
• lime wedges, to serve
• hot chilli sauce to serve, (optional)

Directions

1. Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
2. Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
3. Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

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Hot Tea-Smoked Trout With New Potato & Rocket Salad

Impress everyone with James Martin's home-smoked barbecue recipe

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  393

• Protein

  46g

• Carbs

  21g

• Fat

  14g

• Saturates

  3g

• Fibre

  0g

• Sugar

  0g

• Salt

  0g

Ingredients

• 500g baby new potatoes, larger ones halved
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 4 spring onions, sliced
• 10 tea bags (not herbal ones)
• 50g demerara sugar
• 50g long grain rice
• 4 fresh trout, about 280g-350g/10-12oz, gutted and heads removed
• 100g bag rocket

Directions

1. Boil the potatoes in a large pan of salted water for about 15 mins. Drain well in a colander and allow them to steam dry for 5 mins.
2. To make the dressing: mix the mustard, olive oil and vinegar with some seasoning. Stir in the spring onions, then pour the mixture over the warm potatoes and allow to cool.
3. To make the smoking mixture, split the tea bags and empty the leaves into a bowl with the sugar and rice. Line a deep roasting tin with foil, tip the smoking mix on top and cover with another piece of foil. Place the tin onto the hob over a medium heat until it starts to smoke a little.
4. Once you see smoke escaping, put the trout on top with a little bit of seasoning and cover with more foil, trapping the smoke inside. Lower the heat and leave to smoke for 20-22 mins until the trout is cooked-it should flake away from the bone when it is done.
5. Add the rocket to the potato salad and gently stir to coat in the dressing. Divide between 4 plates and serve with the trout.

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Smoky Chermoula Salmon

Heart healthy and a good source of omega-3, chermoula will make an exotic addition to this barbecued fish

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  356

• Protein

  27g

• Carbs

  4g

• Fat

  26g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.16g

Ingredients

• 1 salmon fillet, skin on is essential, weighing about 500g/1lb 2oz
• For the marinade
• 4 garlic cloves
• bunch coriander, roughly chopped, plus extra to serve
• ½ tbsp coriander seed
• 1 tbsp powdered cumin
• 1 tbsp smoked paprika
• ½ tsp cayenne pepper
• 4 tbsp olive oil
• juice 1 lemon
• pinch saffron strands
• 1 red chilli, deseeded and chopped, to serve

Directions

1. Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.
2. Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue-if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.

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Prawn Bruschetta Skewers

Enjoy a lazy lunch in the garden with these low-fat, prepare-ahead skewers - perfect for sharing

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  140

• Protein

  10g

• Carbs

  20g

• Fat

  3g

• Saturates

  0g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.96g

Ingredients

• 200g cooked large prawns (you want about 16), defrosted if frozen
• ¼ ciabatta, focaccia or a baguette loaf, cut into cubes
• 1 tbsp olive oil
• 1 garlic clove, finely sliced
• 1 lemon, halved
• handful parsley leaves, roughly chopped
• 8 skewers

Directions

1. If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren't big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.
2. Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.

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