Summer skewered fish

15 prawns, shells removed
1kg fish fillets (select a variety such as salmon and various white fish). Cut into 3cm cubes
5 long wooden skewers, soaked in water for 30 minutes

The marinade
4 tbsp extra virgin olive oil
1 cup dry white wine
2 tbsp white wine vinegar
juice of one lemon
1 clove garlic, finely minced

Method
Make the marinade by whisking together the oil, wine, vinegar and lemon juice together with the herbs and capers. Pour over the fish pieces and marinate for at least two hours.
Thread the fish pieces on to the skewers, alternating the different varieties of fish.
Make sure your barbecue is on high. Season the fish with salt and pepper then grill for about 3 to 4 minutes per side, basting with the marinade.
To serve
Serve with a spoonful of marinade with crusty bread and a wild rocket salad.

Baked salmon with watermelon and avocado salad

4 salmon fillets about 200g each
olive oil
a thyme sprig
a slice of lime
salt and pepper
¼ small watermelon (cut into 2cm pieces)

Method
Preheat oven to 200C.
Brush 4 salmon fillets with olive oil and place on a baking tray lined with a large piece of foil.
Top each with a thyme sprig, a slice of lime, salt and pepper. Bring foil edges together and seal well. Bake for 8-10 minutes or until just cooked.
Place ¼ small watermelon (cut into 2cm pieces), baby spinach leaves and 1 ripe avocado (cut into 1cm pieces) in a bowl.
Whisk 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1 clove garlic (finely chopped), salt and pepper and toss through salad.
Remove salmon from foil, discard thyme and lime and serve with watermelon salad and lime wedges

Salmon fish cakes

400g floury potatoes, peeled and chopped
600g fresh salmon fillets, skinned
1 tsp Worcestershire sauce
1 tbsp tomato sauce
1 tsp Dijon mustard
1 tsp capers, rinsed and chopped
2 tsp grated lemon zest
2 tbsp freshly chopped parsley
sea salt and pepper
250g fine green beans, trimmed
2 tbsp plain flour
2 eggs, beaten
150g fresh or
dry breadcrumbs
1 tbsp butter
2 tbsp vegetable oil
1 lemon, quartered

Method
Heat oven to 180C. Cook the potatoes in boiling salted water for 20 minutes, then drain and mash. Set aside to cool. Bake salmon for 10 minutes, then remove and cool.
Shred the salmon with a fork and fold into the potato with the Worcestershire sauce, tomato sauce, mustard, capers, lemon zest, parsley, and plenty of salt and pepper. Divide into 8 portions, shape into patties (use a 7cm pastry ring for a good shape) and chill for 30 minutes.

Cook the beans in simmering salted water for 5 minutes, drain and season. Dip each fishcake into flour, then beaten egg, then breadcrumbs, until completely coated.

Heat the butter and oil in a frying pan and cook the fishcakes on one side until golden brown, then turn and lightly cook the other side. Serve with green beans and lemon.

Marinated Veggies

1 thickly sliced courgette
1 sliced red pepper
1 sliced yellow pepper
1 sliced small yellow squash
1 sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
2 cloves garlic, crushed

Place the courgette, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
Preheat grill for medium heat.
Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Aubergine Mixed Grill

2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon black pepper 6 cloves garlic, minced
1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed (you
can use button mushrooms)
1 aubergine, sliced into rounds
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges

In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper, and garlic. Place the onion, asparagus, mushrooms, aubergine, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
Preheat the grill for high heat.
Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.