Baked Shark

Ingredients

4 x170g (6oz) shark steaks, defrosted
Salt and freshly milled black pepper
2 x 15ml spoon (2 tbsp) wholegrain or French mustard
30g (1oz) butter, melted
45g (1.5oz) fresh breadcrumbs
2 x 15ml spoon (2 tbsp) fresh chopped parsley

Method

. Preheat oven to 180°C/350°F,  Gas Mark 4.
. Place the steaks into a lightly greased ovenproof dish and season.
. Brush with the mustard and pour over half the melted butter.
. Bake for 10-15 minutes (20-25 minutes if frozen).
. Mix the breadcrumbs and parsley together and add the remaining butter, mix well and sprinkle over the steaks.  Cook under a   moderate grill for 5 minutes until crispy.
. Serve with a potato salad and sliced tomatoes.

Apple and Marmalade Mackerel

Ingredients - serves 2

2 x 225g (8oz) whole mackerel, defrosted, cleaned, heads and tails removed
1 large dessert apple, cored and diced
4 x 15ml spoon (4 tbsp) water
3 x 15ml spoon (3 tbsp) thick cut marmalade
1 x 15ml spoon (1 tbsp) whisky

Method

. Pre-heat the grill
. Place the apple and water into a saucepan.  Bring to the boil and simmer for 3-4 minutes.  Stir through the marmalade and whisky.
. Grill the mackerel for 6-8 minutes each side, brushing with the apple-marmalade sauce.
. Pour over the remaining sauce and serve with seasonal vegetables.

Mackerel pasta salad recipe

Ingredients for two servings

Two x 170g (6oz) ‘ready to eat’ smoked mackerel fillets, fresh or defrosted, skinned and roughly flaked
55g (2oz) pasta
Two x 15ml spoon (2 tablespoons) low calorie French dressing
One x 5ml spoon (1 teaspoon) Tabasco sauce
One small carrot, grated
Two spring onions, chopped
Two x 15ml spoon (2 tablespoons) sweetcorn
One x 15ml spoon (1 tablespoon) sultanas
Lemon, to garnish

How to cook it

. Cook pasta according to packet instructions, drain, rinse then toss in French dressing and Tabasco sauce. Leave to cool.
. Mix together remaining ingredients and stir into the prepared pasta.
. Chill before serving.

How to eat it

Serve with crusty bread and garnish with lemon.
. Tip: Try using smoked mackerel with peppers, herbs or garlic for extra flavour.

Smoked Fish Stir-Fry

Ingredients - Serves 4-6

455g (1lb) natural smoked haddock, defrosted, skinned and cut into strips
3 x 15ml spoon (3 tbsp) sunflower oil
1 clove garlic,  crushed
115g (4oz) sliced green beans, fresh or frozen
1 red pepper, de-seeded and diced
115g (4oz) white cabbage or Chinese leaves,  shredded
Freshly milled black pepper

For the sauce

2 x 5ml spoon (2 teasp) cornflour
150ml (5 fl oz) fish or vegetable stock made with half a stock cube
1 x 5ml spoon (1 teasp) yeast extract
Toasted flaked almonds, to garnish