RECIPE'S (cont'd) 
Fish
BAR-B-Q SALMON
1 fillet salmon (per person) salt
pepper
minced garlic
3 or 4 lemon slices per fillet mayonnaise
bar-b-q sauce
Lay each salmon fillet on large sheet of aluminium foil. Season with
salt, pepper & garlic to taste.
Spread thin layer of mayonnaise over each fillet. Pour 1/2 or 1
cup(depending on size of fillets) of bar-b-q sauce over salmon. Place
lemon slices on fillet. Loosely wrap salmon in aluminium foil & place on
grill.
Cook for 20 to 25 mins.
COCONUT FISH
2 tblspns oil
4 green chilies, seeded
&
chopped 2 garlic
cloves, chopped
1" piece root ginger, finely chopped 40z/100g creamed coconut
1 kilo haddock/cod type fish cubed, Salt
Juice of 2 lemons
Fry chilies, garlic & ginger in wok or large saucepan for 3 minutes. Add
coconut and, when bubbling, add fish & salt. Stir well. Cook for 3 - 4
minutes, breaking up fish as it cooks. As soon as fish is cooked, stir
in lemon juice & serve.
Submitted by Derry Flitch
COD WITH ONIONS AND HONEY
2 big onions
4 tblspns olive oil 6 tblspns honey
1
tblspn red wine vinegar 1/2 tblspn paprika powder 400g cod
2 tblspns flour Salt/pepper 30g butter
Heat the olive oil & caramelise
the onions in a frying pan then add wine vinegar, honey
& paprika. Stir regularly until
the mixture is thick. Remove the pan from the heat and when the onion
marmalade mixture is cold, place in a dish. Season the cod & dip both
sides with flour. Fry the cod in butter for about 6 minutes until both
sides are browned and serve with the onion marmalade and mashed
potatoes.
Submitted by Inez van Reit
CURRIED PRAWNS
75g/30z finely chopped onions
1 clove chopped or crushed garlic
1.5 tbs curry powder
Finely grated rind & juice
1/2 lemon
425ml/3/4 pint stock
2 rounded tbs tomato puree
2 level tbs sweet chutney
1 piece stem ginger (optional)
225-450g(8oz-1Ib) peeled prawns
5 tbs single cream 50g/2oz butter
2 tbs flour salt/pepper paprika
25g/1oz sultanas
Fry onions and garlic gently in butter until soft. Stir in curry
powder &
cook for a further 2 minutes
&
remove from heat to stir in flour. Stir
&
cook for a further 2 mins. Remove pan from heat to stir in lemon rind
juice & stock. Then stirring continuously, bring sauce to the
boil. Add sultanas, tomato puree, chutney, ginger (if using), salt &
pepper. Cook the sauce for 5 minutes, then add the prawns
&
cook for a further 5 minutes. Stir in the cream. Serve the curry with
plain boiled rice decorated with lines of paprika made with a skewer;
lemon wedges & parsley.
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