There are many species of fish each having different characteristics requiring different preparation for cooking; these recipes address each fish individually.
Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves.
Salmon fillets are simply seasoned with salt, pepper and capers. Garnish with wedges of lemon. Serve with a fresh tossed salad and you have a healthy meal for any occasion, even mid-week dinner!
A cheesy tuna mornay with peas and corn for extra flavour. A great quick dinner that has everything in one dish.
Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavours. If you can find it, try fresh galangal in place of the ginger, the flavour is unique.
Tuna and teriyaki both come out wonderful on the BBQ, so it is only natural to combine the two flavours as done in this recipe.