Grilled Ahi Tuna Steaks with Thyme

• Olive oil for coating
• 4 Sushi-grade Ahi Tuna Steaks
• 1 tablespoon minced fresh thyme
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 bunch of fresh thyme, soaked in cold water for 15 minutes and drained.

To make the herb rub:
Mix together the thyme, salt, and black or lemon pepper in a small bowl before sprinkling the mix on both sides of the fish.

Place the drained thyme directly on the coals. Place the olive oil coated Ahi tuna steaks over the fresh thyme, cover, and grill, turning once, (3-4 minutes on each side).
Serve the Tuna Steaks garnished with a sprig of thyme.

*Use shark, swordfish, halibut, or other firm fleshed fish steaks in place of the Tuna.

Shark Steaks With Crab Sauce

Ingredients

• 4 shark steaks about 175 g (6 oz) each (or halibut, cod or turbot if sharks are not available in your area)
• 25 g (1 oz) Margarine
• 25 g (1 oz) plain flour
• 300 ml (½ pint) milk
• salt and pepper
• 50 g (2 oz) crabmeat
• 1-2 tbs sherry
• 4 tbs soured cream
• 1 small onion, sliced
• a few parsley sprigs
• a little white wine or water
• 2 tbs grated Parmesan cheese

Heat the oven to 190°C, 375°F. To make the sauce, melt the margarine, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to boil, stirring. Season and cook for 1 minute. Remove from heat and cool.

Put the sauce, crabmeat, sherry and soured cream into a blender/ food processor and blend until smooth.

Put the fish, onion and parsley into an ovenproof dish and add wine or water. Cover and bake for about 20 minutes until tender. Put the drained fish into a heatproof dish. Cover with sauce and sprinkle with Parmesan. Grill until hot and golden brown.