Fresh salmon is readily available all year round. This deliciously healthy dish with tarragon mayonnaise can be served warm or cold, with a green leaf salad tossed with snow peas or green beans, and some crusty whole-wheat bread.
Packed with vegetables, this seafood lasagna is a superb vitamin-rich, nutritious meal. Choose vegetables that are fresh and in season, including fresh peas, asparagus, beans, broccoli and sautéed mushrooms.
This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve the fish curry with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little reduced-salt soy sauce.
Teriyaki is a popular cooking style in Japan. The teriyaki marinade for fish or meat is made with soy sauce, rice wine and sugar and can be bought ready made from most grocery stores. It is intense, so you only need to use a little for these swordfish kebabs.
Steaming is unbeatable when it comes to heart-healthy cooking: there’s no need for added fat, and flavour and nutrients are locked in. Serve this ginger-sesame steamed fish with grilled pepper and a pilaf of wild and brown rice for a satisfying meal.
A whole fish cooked with ginger, garlic and green onions is a traditional centrepiece in a Chinese meal. Here it is served with a mixture of noodles and bean sprouts to make a very special Asian-style dish.
A simple fish pie can be transformed into a feast by the addition of shrimp and mushrooms. Serve this seafood and mushroom pie with a colourful medley of steamed vegetables, such as snow or sugar snap peas, carrots and baby corn.
Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by spicy chili. The green lentils do not disintegrate during cooking and their texture is a perfect complement to the flakiness of fresh fish.
Grilled fish steaks make ideal fast food, and serving them with a vibrant tomato and pepper salsa, rice and a mixed-leaf salad transforms plain cooked fish into an exciting dish. Use a ridged cast-iron grill pan to produce attractive markings on the swordfish steaks.
Fish fillets are flavoured with chili, ginger, mint and coconut milk, then wrapped in Indian-style parcels and baked in the oven. Zucchinis tossed with mustard and sesame seeds and minted new potatoes are served alongside.
Gremolata is an Italian mixture of parsley, lemon rind and garlic. This recipe uses the gremolata with breadcrumbs to make a tasty topping for fish. The crumbed fish is baked with tomatoes and zucchini and served with saffron mashed potatoes.
These delicious fish cakes are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They’re served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad.
Tempt your family with this delicious heart-healthy smoked trout and pasta salad. It makes an ideal midweek meal served with crusty whole-wheat bread. If you wait until the last minute to add the arugula, it won’t spoil if anyone’s late home.
This colourful French salad is full of varied flavours and textures. Chunks of tuna, wedges of potato, crisp beans, bell pepper and tangy tomatoes make for a quick and easy summery meal. Serve with crusty whole-wheat baguettes.
Conjure up the colours and flavours of a tropical island with this unusual warm salmon salad. The rich flavour of salmon is perfectly balanced by the gentle acidity of orange and the sweetness of mango and papaya.
The dressing for this simple, colourful pasta and tuna salad has a sweet-sour flavour, which perfectly complements the lightly cooked zucchini, tuna, sundried tomato pesto and pasta. Serve the salad cool, but not chilled, or try it while it is still warm.
Flavoursome, savoury and full of heart-smart nutrients, this baguette sandwich is sure to become a favourite. The special today: a variation of the classic ‘pan bagnat,’ a baguette bursting with provencale tuna, olives and garden-fresh veggies.
Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in grocery stores, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.
Based on the Moroccan way of stewing meat with fruit, here lamb is marinated with mushrooms and herbs, then cooked slowly with dried apricots. Shredded cabbage and fresh mint enliven the couscous accompaniment.
Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Serve cajun-spiced barley with extra-lean beef sausages or lamb kebabs.