The simple sauce highlighting lemon and capers tastes great on almost any grilled fish. Swordfish or salmon are especially good choices. If you opt for a fish that's not tuna, adjust the cooking ...

Season the fish inside and out with salt and pepper. Place the lemon slices ... for a few minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ingredients ...

Put the salmon fillet on the pan, cooked it’s for 5 to 6 minute per side or until the fish flakes easily with a fork ... put salmon over it and then topped with sauce vierge. Garnish with lemon wedges ...

Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill ... Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side.

For the marinade, combine the garlic, chilli, ginger, dill, sugar and lemon juice with four tablespoons of water. Add the fish sauce, to taste. Make three slits through the skin of the fish on ...

Fast Fish & Chips: Use fresh white fish (I used flathead), skip the gimmicks—this 5-min batter is all you need. See my separate fries recipe. (2) White Fish with Beurre Blanc: A buttery French sauce ...