Shrimp and feta with orzo
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This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
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Red Curry Salmon
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When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.
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Read MoreFried Fish Cutters
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Cuz's in Barbados uses freshly caught marlin, but I have substituted tilapia, which is much easier to find in this country. The sandwiches are served up with a choice of mayonnaise, barbecue sauce and lethally hot Scotch bonnet sauce. At Cuz's they use a very soft roll called salt bread.
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As the fin-to-tail trend takes hold, whole fish are becoming a staple in restaurants.
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A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.
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To crack pepper, place in a plastic bag and bash it with a rolling pin or the back of a pot. Serve this with rice and pea sprouts.
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Spigola is another name for this fish. Ask the fishmonger to fillet it for you, but leave the skin on. Serve with orzo.
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This sensual dish of rare tuna is mixed with avocado and a scented dressing topped with nori chips. The chips are better than any potato chips you will ever have.
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Andy Ricker’s dish is a traditional take on steamed fish, an important part of Chinese New Year. You will need a large bamboo steamer basket. I used striped bass as I could not get fresh black bass.
Read MoreMediterranean sea bass with brown butter caper sauce
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Snapper, striped bass or any flavourful not too thick fish with its skin works well. Brown butter has a nutty flavour that enhances fish. Be careful to adjust the heat so that the butter doesn’t burn
Read MorePearls of seafood
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Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer.
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Spot prawns are available fresh at farmers markets and sustainable-fish stores for the next few weeks or frozen all year. If desired, use medium shrimp instead.
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Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.
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This method of braising fish in a sauce works for all firm fish including salmon. Serve with couscous or rice.
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A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness.
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This is a great appetizer served on skewers or a main course tossed with the Sriracha.
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