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.

Cod (White Fish) Tandoori

Ingredients

• 4 cod cutlets approx 175 g/6 oz each

For The Marinade

• 4 tbs natural yoghurt
• 2 tbs lemon juice
• 1-2 tbs tandoori spice mixture
• 1 tbs wine vinegar
• 2 tbs vegetable oil
• coriander sprigs & onion rings to garnish

Put the fish in one layer in a shallow dish. Mix together all the marinade ingredients. Spread over the fish, turning it over so it is well coated. Leave in a cool place for about 8 hours.

Place under a hot grill and cook for about 5 minutes. Turn over and coat with marinade again and cook for a further 5-7 minutes. Garnish with coriander and onion. Serve with braised okra and aubergine.

Spanish Cod

Ingredients

• 25g (1 oz) butter
• 1 tbls vegetable oil
• 4 cod steaks, approx 175g (6 oz) each
• 1 small onion, chopped
• 2 tbls plain flour
• 4 tbls tomato  purée
• 300 ml (½ pint) water
• 150ml (¼ pint) dry white wine
• 25g (1 oz) anchovies, chopped
• 50g (2 oz) black olives, stoned
• 1 tbls capers
• 1 tbls lemon juice
• freshly ground black pepper
• ½ tsp dried oregano

Heat the butter and oil and quickly brown the fish on both sides. Remove the fish, drain and reserve. Add the onion to the pan and cook until soft.

Stir in the flour. Cook for 1 minute. Stir in the tomato purée, water and wine. Bring to the boil, stirring.

Add the anchovies, olives, capers, lemon juice, pepper and oregano. Put the fish into the sauce. Cover and simmer for about 15 minutes until the fish is tender.

Serving idea: Serve with rice and French beans