INGREDIENTS

1tbs minced chives1/2tbs fresh French thyme2 garlic cloves, minced2tbs olive oil4x6oz fresh fish fillets1/2 lime

METHOD

1. Combine the chives, thyme, garlic, olive oil, salt and freshly ground black pepper. Rub on to the fish let marinate for 20 minutes

2. Preheat oven to 375 degrees F

3. Place fillets in a shallow baking dish and bake for about four minutes per side. Remove when fish flakes easily and is opaque

4. Serve with a light squeeze of lime over the fish.

Serves 4.

Following the Christian tradition, many Jamaicans put aside all red meat and opt for a diet of fish. From now until Holy Thursday, Food will share with you 40 different fish and seafood recipes to make the process easier for you.Why not email your favourite recipe to: lifestyle@gleanerjm.com.

Lime and Garlic Grilled Shrimp

INGREDIENTS

1/4 cup fresh lime juice

1/3 cup vegetable or olive oil

1/4 cup finely chopped parsley

4 garlic cloves minced

2tsp grated lime zest

24 large shrimp, peeled and deveined

METHOD

1. In a mixing blow, combine the lime juice, oil, parsley, lime zest, salt and freshly ground black pepper. Place shrimp in the marinade and toss. Cover and refrigerate for 30 minutes.

2. Thread the shrimp on to a metal skewer or a wooden skewer that has been soaked in water for 30 minutes.

3. Cook the shrimp on a greased grill over medium hot coals or broil, brushing often with the marinade. Cook for two minutes per side or until firm to the touch.

Fish Balls

INGREDIENTS

2lb (900g) mackerel or bony fish-filleted

2 stalks chives/scallion - chopped

2 cloves garlic - minced

2 slices ginger - minced (optional)

1tbs oyster sauce

1tbs superior soy

2tbs corn flour

dash sesame oil

1/2tsp salt

1/2tsp pepper

1/2 cup water

1/2 cup oil

METHOD

1. Scrape fish from the skin and chop.

2. Add chives, garlic, ginger, oyster sauce, superior soy and corn flour. Combine salt, pepper and water, and mix into the fish mixture gradually.

3. Heat oil in frying pan. Fry fish balls and cook until brown.

Serve with sauce of choice.

Steamed Fish

INGREDIENTS

1lb (450g) red snapper grouper or yellow tail

dash salt and pepper

1/2tsp garlic powder

1tsp oil

2 stalks chives/scallion - chopped

4 cloves garlic minced

4 slices ginger

3tbs oyster sauce

1tbs superior soy

1tsp sugar

METHOD

1. Season fish with salt, pepper and garlic powder.

2. Place fish on heatproof dish and set in a steamer.

3. Steam for 15 minutes or until fish is done. In small saucepan, heat oil add chives, garlic, ginger, oyster sauce, superior soy and sugar.

4. Stir-fry for one minute. Pour over steamed fish.

Oven-Baked Fillets with Fresh Herbs

Beer-batter Fish

INGREDIENTS

1 pint (560ml) vegetable oil

2lb (908g) fresh fish fillets (snapper or grouper)

1tbs fresh lime juice

4oz (113g) flour

1tsp seasoned salt

1 bottle beer

METHOD

1. Fill a deep fryer or a deep sauce pan three-quarters full with oil heat to 375F.

2. Cut the fish fillets into serving-size pieces and brush with lime juice.

3. Mix two thirds of the flour with salt and pepper in a bowl.

4. Add the beer gradually, beating until the batter is smooth.

5. Pour the remaining flour on a plate.

6. Coat each piece of fish with flour, then dip into the batter, coating well.

7. Fry in the hot oil for 7-8 minutes, turning once.

8. Drain on paper towel or brown paper.