Fish

This spicy masala marinade recipe works beautifully for all kinds of seafood, including prawns. Serve with pappadums for extra flash.

While most of the smoked salmon we buy has been cold-smoked (cured at a low temperature for a fairly long time), hot-smoked salmon (cured at high temperatures for just a few hours) is generally more moist and not as salty; it doesn’t, however, have the same keeping properties as cold-smoked. Note

The perfect summer dish; barramundi with kipflers and roasted capsicum from Australian Women's Weekly.

Chermoulla is a spicy Moroccan marinade which can also be served as a sauce. If hot paprika is unavailable, substitute it with ½ teaspoon of sweet paprika and a hearty pinch of cayenne pepper. Note

We've used both orange and lemon rind in this recipe, together with the ginger and the steamed fish they create a lovely and exotic Asian aroma and taste.

the sweet cucumber and peanut sauce can be made up to four days ahead. Note

This recipe is packed full of brilliant flavours and textures for a fun way to get your family to eat more seafood. Serve with tartare sauce that perfectly complements the crunchy coating.

The delicate flavour of ocean trout makes it the perfect fish for this crisp, tender three bean salad. Buttermilk makes for a creamy yet light dressing. Altogether lip-smacking.

We used barramundi fillets in this recipe. Note

Served with grilled asparagus, this stunning whole baked snapper is brimming with zesty flavours.

Try this delicious, easy dinner of dreamy white bean purée, crispy pan-fried fish and zesty herb sauce.

We used bream in this recipe, but you can use any firm white fish. You can also use fillets instead of a whole fish, if preferred. Note

Try this fish with fresh tomato salsa for a quick, easy and healthy mid-week meal. Served with a generous helping of fresh mixed leaves and a drizzle of olive oil it's a complete and satisfying lunch or dinner.

Reserve some of the fennel fronds to sprinkle over the pilaf and fish. Note

If you are unable to buy fresh grapevine leaves, buy those that come vacuum-packed in brine. Be sure to rinse them under cold water and dry with absorbent paper before using. Note

For the breadcrumbs, it’s best to use day-old or stale bread. Italian vincotto is a condiment made from boiling down grape must (skins, seeds and stems of grapes) until thick and syrupy. It is available from selected supermarkets and delis. You can use balsamic glaze instead. Note

Crisply crumbed and well matched with a piquant roasted tomato sauce, sardines make an excellent breakfast dish, lunch or a starter for dinner.

Serve with lamb and beef. It also goes really well with beetroot. Note

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

Crispy on the outside and melt-in-your-mouth on the inside, these croquettes can be more than just a starter when they're served with vegies or salad.

Simple yet brimming with flavours, this Asian-inspired dish is a wonderful way to enjoy fish.

We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them. Note

We used snapper fillets for this recipe but you can use any white fish fillet you prefer. Note

Home made fish and chips is a good healthy alternative to eating greasy ones, and it tastes just as good if not better.

Treat yourself to this simple fish and scallop stir-fry and brighten up an ordinary mid-week evening.

Soak bamboo skewers in cold water for at least an hour before using to prevent them scorching during cooking. We used flathead fillets in this recipe. Note

Whip up these tasty fish fingers with fresh, whole ingredients and pop them on a little pile of crisp colourful coleslaw and dig in. The kids will love you for it and you'll tick off a good portion of your five-a-day and fish intake.

For crisp-skinned salmon, salt the skin before pan-frying or barbecuing, and cook skin-side down first. The salt helps draw any moisture out of the skin to make it crisp. Turn only once to complete cooking.

Tender whole baby snapper roasted with lemon and fennel makes a great centrepiece for a relaxed meal with friends.

Fresh grapevine leaves can be found in most specialist greengrocers. Alternatively, you can purchase pre-packed leaves in brine from Middle-Eastern food stores; rinse and dry well before using. Note

Keep, covered, in the refrigerator for up to one week. Serve the dips with raw or lightly steamed vegetables, bread sticks or crackers. Note

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw. Note

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Note

A healthy and refreshing blue-eye trevalla with fennel salad from Australian Women's Weekly.

These soft noodles and crispy fish bites make a delicious main or dish to share.

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

Crispy, flaky whiting is served here with a fresh and flavour-packed tomato and olive salsa to create a quick and tasty dinner which is both healthy and delicious.

We used blue-eye fillets but use any firm white fish fillets you like. Note

TODDLER TIP Give your toddler one mashed or chopped fish burger with a little of the carrot and lettuce. Note

Incredibly easy to make and seriously delicious, this smoked trout pâté is perfect for pre-dinner nibblies with friends.

We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note

medium GI We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. Note

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

If you don't have any skewers handy, you could use rosemary sprigs instead, they'll infuse the fish with a lovely flavour. Soak them well first, to prevent burning. For the fish, we've used blue-eye but any white fish will do.

This delicious salad is best made and assembled the day you are going to eat it; it can be made in the morning if you are going to be enjoying it for lunch.

Salsa verde gives this dish a splash of colour and a delicious flavour. Teamed with crispy roasted potatoes, there should be no complaints at the dinner table.

These delicious fish parcels make an easy, healthy midweek dinner.

A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.

Piping hot, crispy and delicious.

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

A delicious, colourful and healthy avocado and trout with fennel tzatziki breakfast dish.

Using fresh coconut for dishes like this will enhance the flavour immeasurably, and you’ll find that many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in their Asian ingredient section. Another option is to buy a halved coconut at the greengrocer or Asian food store, remove and shred the flesh […]

We used blue-eye fillets for this recipe, but any white fish fillet will be fine. You need to buy a 350g bunch of watercress. Note

Whiting with pine nuts, currants and tuscan cabbage from Australian Women's Weekly.

Salt the skin side of the salmon and cook that side first, turning only once. That will guarantee you a lovely crispy skin. You could use tuna instead of salmon, if you like.

You can use any firm white fish fillets in this recipe. Note

Combine all of the best jewels of the sea in this hearty Italian stew. Serve with loads of crusty buttered bread to mop up all of those delicious juices.

The delicate flavours of the fish are electrified by this delicious sweet and sour combination.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like. Note

serving suggestion Steamed baby peas. It is fine to use just one 300ml carton of cream for this recipe. Fishshouldbe an important part of everyone’s diet. Ocean trout is high in omega-3, essential for a healthy heart. It has a great flavour and texture; it’s available all year and can be used in a wide […]

Rich, fiery sambal oelek lends heat to this delicious dish of snapper with a spicy tomato sauce.

Rich smoked trout and tender butter beans are a beautiful contrast to the cornichons and watercress in this delightful salad.

Preserved grape leaves are available from some delicatessens and Middle Eastern food shops; they must be rinsed well and dried before using.

Make sure your prosciutto is really thinly sliced for this divine snapper recipe, to ensure it cooks crisply.

Use well-drained canned corn kernels or thawed frozen corn instead of fresh corn, if you like. Note

The strong flavour of smoked trout makes an excellent counterpoint to the mild egg and potato base of this gorgeous frittata.

Like a huge, plate sized piece of sushi, this free-form sushi makes a great share plate for a casual dinner party.

This is a great way to cook whole trout. The mushrooms add a wonderful umami element to the dish.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Note

We've used salmon for this recipe, but tarragon compliments seafood beautifully. You could use tuna, flathead, ling, trout or any firm fleshed fish.

The simple, clean flavours of this seared snapper with ginger and soy are uplifting.