• 2.5 tsp. mustard powder dissolved into 300mL water
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• chopped onion
• chopped cooked potato
• fish fillets
• 1/2 tsp. turmeric
• 1/2 tsp. garam masala

2 tbsp. sugar2 tbsp. lime juice
2 tbsp. fish sauce
1/2 tsp. minced jalapeno
2 tilapia fillets
1/2 tsp. ground ginger
1/4 tsp. turmeric

In a bowl combine sugar and lime juice; when sugar has dissolved add fish sauce and jalapenos.

Pat fish dry, and coat with the ginger and turmeric, as well as salt and pepper.  Cook until opaque (approx. 4 minutes).

1/4 cup reduced-sodium soy sauce (or tamari* for gluten-free)
2 tablespoons honey
1 tablespoons rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1 1/2 teaspoons sesame oil
2 tablespoons finely chopped scallions, for garnish

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

Remove the salmon from the bag, reserving the marinade. Heat a large saute pan over medium-high heat ad add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4-5 minutes.

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

There are lot of different grilling options for fish—cedar plank, basket, right on the grate—but whichever method you chose, it’s important to know when your fish is fully cooked and ready to be served. And it’s not as easy as it sounds! Many cooks are overwhelmed when working with delicate and temperamental pieces of fish. Here are a few tips for fish grilling that will help you steer clear of too dry or too raw and land on ‘just right’!

Watch the clock

There’s no magic grilling time for anything, but the rule of thumb for fish is to cook it for eight minutes per inch of thickness for steaks and fillets and 10 minutes if you’re grilling a whole fish. Sticking close to that time frame will remove some stressful guesswork from the equation.

Check the colour

There are certain colour cues you can watch for when working with fish. If you’re cooking it with the skin on, wait until it browns and pulls slightly away from the flesh before you flip it to cook the second side. When the fish turns slightly opaque it’s ready to come off the grill completely.

Use the “flip and poke” test


If you’re nervous about judging from colour alone, you can get a little more physical with your fish. Lift the corner with a metal spatula and if it doesn’t stick, it’s ready to be flipped. If you feel resistance, your fish needs more time. When you’ve cooked the second side, poke it carefully with a fork or the tip of the knife. The flesh should flake apart easily. Just make sure you test the thickest piece so you know it’s cooked all the way through.

Check the temperature

You can also insert a meat thermometer into the fish to check if it’s cooked. It should be about 140 degrees. But be careful that you don’t split your fillets—fish is much more delicate than meat when cooked and can easily fall apart on the grill.

Take it off early

For superior results, pull your fish off the grill a few minutes before it’s completely done, when it’s still slightly translucent. It will continue to cook as it cools down, achieving the perfect texture. You can always toss your fish back on the grill if it’s slightly underdone, but you can’t salvage a dry, overcooked product.

Nothing says summer like throwing an entire fish on the barby; especially if you caught it yourself. It’s arguably the best tasting way to cook a fish and it’s one of the easiest way to cook it. Here’s how to take all the guesswork out of it.

Slash it

Cut a few diagonal slashes on each side of the fish and place on the grill grate for anywhere from 5-15 minutes per side depending on its size and thickness. A fish that’s stuffed with vegetables or grains will generally take long than plain fish.
Stuff it

Put some salt and pepper on the fish as well as a bit of salt inside the cavity. Then stuff the cavity with whatever your recipe calls for: sliced lemons, limes or oranges, thinly sliced fennel, fresh herbs, chilis—just about anything you want can go in there.
Oil it

Now coat the fish with a tablespoon of olive oil—this will prevent the fish from sticking to the grill. It’s equally important to make sure the grill is clean and to brush some oil on it as well.

Grill it

When the skin is crisp and brown, poke the thickest part of the fish with a small knife. When the knife goes in without any resistance, use a spatula (brushed with oil on both sides) to gently flip it. Grill for another 5-15 minutes until the meat on the second side is just opaque and cooked to the bone.

a splash of extra virgin olive oil
4 fresh halibut or other whitefish fillets
4 large tomatoes, chopped
1 large onion, minced
4 large cloves of garlic, minced
1/2 cup capers, drained
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
2 tbsp. balsamic vinegar
1 tbsp. fresh oregano (or 1 tsp. dried)

Preheat a large, heavy skillet over medium-high heat.  Add a splash of olive oil, enough to cover the bottom of the pan with a thin film.

Pat the halibut fillets dry with a piece of paper towel and then lightly season them with salt and pepper.

Carefully place the fillets in the hot oil and sear on both sides, browning them until they are golden brown.  They don’t have to cook all the way through at this point.

Remove the fillets from the pan and add the tomatoes, onion, garlic, capers, olives, vinegar and oregano.  Bring the mixture to a vigorous simmer, then return the halibut to the pan and lower the heat a bit.  Nestle the fillets into the mixture and continue cooking until they are cooked through, just a few minutes longer.  Serve the halibut with generous spoonfuls of the tomato mixture.

• 2 tbsp. butter
• 2 tbsp. brown sugar
• 2 cloves garlic, minced
• 1 tbsp. lemon juice
• 2 tsp. soy sauce
• 1/2 tsp. ground black pepper
• 1 (1 pound) halibut steak

1. Preheat grill for medium-high heat.

2. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

3. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Second option:

• 2 tbsp of honey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tsp garlic

2 Tbsp (30g) light mayonnaise
2 Tbsp (30mL) lemon juice, freshly squeezed
1 tsp (5g) Dijon mustard
3/4 tsp (1g) dill weed, dried
1 tsp (4g) freshly ground black pepper
1 1/2 lbs (680g) salmon steaks, (four 6-ounce steaks)
1 lemon, cut into wedges

Preheat oven using the broiler setting.

Sprinkle pepper evenly over both sides of salmon.

Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended. Set sauce aside.

Place salmon on a broiler pan coated with vegetable oil spray. Broil 3 minutes on each side or until fish flakes easily.

Portion steaks on plates and spoon sauce over salmon. Garnish with lemon wedges.

• 2 pounds fish
• 3 cups Rice Krispies
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. dried parsley
• ½ cup butter

Bake at 375 degrees