New research linking a fish rich diet with a reduction in Arthritis.

Monkfish with Roast Red Pepper Sauce: Serves 4 Ingredients 2 x 350g monkfish fillet 8 thin slices of Parma ham (optional) 2 red peppers - cut in half and seeds removed 1 teaspoon white wine or balsamic vinegar 100mls cream 1 teaspoon castor sugar Olive oil Salt and pepper To Cook Drizzle the peppers with a little olive oil and roast in a hot (180 °c– 200°c) for 20 mins. Remove from oven, place in a bowl, and cover tightly with cling film. Leave to cool. If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham. (It may be necessary to secure the ham with a cocktail stick) Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes. While the fish is cooking, remove the skins from the peppers. Place into a bowl with the sugar, vinegar and cream. Blend until smooth, correct seasoning if necessary. Remove fish from the oven and cut into thick slices with a sharp knife. Arrange on plates and serve drizzled with the red pepper sauce.

tut tut..

An interesting read on the Mediterranean diet, the newest health craze to sweep the nation, some interesting health benefits emerging.

Cheesy Grilled Fish This has to be one of the easiest and tastiest fish dishes in the world – perfect for children and adults alike. Serves 4 Ingredients 4 x 150g fillets of fish – hake, haddock,pollock or whiting, skinned and boned 2 ripe tomatoes 100g cheddar cheese 4 spring onions, trimmed and finely chopped 4 tablesp. mayonnaise Sunflower oil, for greasing Knob of butter Salt and freshly-ground black pepper To Cook Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl. Finely dice the cheese and add to the bowl with the spring onions, then just bind with the mayonnaise. Season to taste. Preheat the grill to high. Arrange the fish on a lightly oiled, sturdy baking sheet and season lightly, then grill for 4-6 minutes until almost tender. The timing will depend on the thickness of the fillet. To check that it is cooked, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily. Quickly spread the mayonnaise mixture on top and flash under the grill for another 2 minutes or until the cheese is bubbling and golden. Serving Suggestions Arrange on warmed plates and serve immediately with a mixture of buttered green beans and peas and steamed potatoes.

The pinnatus batfish or ''aquatic phoenix'',, don't be expecting any of these for sale at your local fish market 😅

Smoked Salmon with Boxty Pancakes and Soured Cream Serves 4 Ingredients 250g potatoes, peeled, cooked and mashed 250g raw potatoes, peeled and grated 100g plain flour 125ml milk Salt and freshly ground black pepper 1-2 tablesp. olive oil A knob of butter 8 sliced of smoked salmon 150ml soured cream To Cook Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency. Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time. Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.

At Star Seafoods we go to great lengths to keep our customers happy but we stop short at swapping our fish for portraits of the pope

yum yum!!! Salmon Kiev in a Crust Serves 4 Ingredients 4 x 175g salmon fillets, skinned and boned (each one at least 2.5cm thick) 100g butter, softened 2 tablesp. fresh tarragon, chopped 1 tablesp. fresh chives, snipped 1 small garlic clove, crushed 500g packet puff pastry, thawed if frozen (all butter, if possible) A little plain flour, for dusting 50g tender young baby spinach leaves Good Pinch freshly-grated nutmeg 1 egg, beaten Salt and freshly-grated black pepper To Cook Preheat the oven to Gas Mark 6, 200°C (400°F). Place the butter in a small bowl and beat in the tarragon with the chives, garlic and a little pepper and salt to taste. Spoon on to a sheet of clingfilm or non-stick parchment paper and shape into a roll about 2.5cm thick, then wrap thightly. Chill in the freezer for at least 10 minutes to firm up (or keep in the fridge for up to 48 hours until required, if time allows), Cut the pastry into 8 even-sized sections and roll each one out on a lightly floured surface to a 23cm x 15cm rectangle, trimming down the edges as necessary. Place a salmon fillet in the centre of 4 of the pastry rectangles. Unwrap the tarragon butter, cut into slices and arrange on top, then cover with the spinach leaves. Season the spinach and add a little nutmeg. Brush the edges of the pastry bases with a little of the beaten egg and lay a second sheet of pastry on top, pressing down to seal. Crimp the edges by gently pressing the edge of the pastry with the forefinger of one hand and between the first two fingers of the other hand. Continue all the way around the edge of the parcel, then repeat until you have 4 parcels in total. Using a sharp knife, make light slashes across each parcel but take care not to cut right ghrough. Place a baking sheet in the preheated oven for a few minutes. Meanwhile, brush the pastry parcels with the remaining beaten egg. transfer to the heated baking sheet and bake for 25-30 minutes or until the pastry is cooked through and golden brown. Arrange the salmon parcels on warmed serving plates. Serving Suggestions Delicious served with steamed samphire or green beans and hollandaise sauce.

Monkfish in a mild thai green curry sauce Ingredients 700g monkfish, filleted, skinned and cut into cubes 1 tablesp. oil 75g Green Thai paste 1 teasp. root ginger, grated 4 scallions, thinly sliced 1 red pepper, sliced 400ml tin of coconut milk Salt and freshly-ground black pepper Small handful of fresh coriander and basil, chopped Juice of half lime To Cook Add the oil to a large heavy based frying pan, and warm a little, then add the paste and cook for a minute. Then stir in the ginger, scallions and peppers and coat in the paste. Pour in the coconut milk, and boil for 2 minutes, stirring from time to time. Season the fish and add to the mixture in the pan and gently simmer for 5 minutes until the fish is beginning to flake. Add the chopped herbs and lime juice. Serving Suggestions Serve immediately with rice or noodles. Chef’s Tip: Cut the fish is cut into same-sized pieces so that they will cook evenly. Other fish you could use: Hake, haddock.

People!! its time to put down the pizza and start eating fish 😀