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SERVES 4-6

3 tomatoes, cored and cut into 1/2-inch pieces

Salt and pepper

1/2 cup medium-grind bulgur, rinsed

1/4 cup lemon juice (2 lemons)

6 tbsp extra-virgin olive oil

1/8 tsp cayenne pepper

1  1/2 cups minced fresh parsley

1/2 cup minced fresh mint

2 scallions, sliced thin

1.Toss tomatoes with 1/4 tsp salt in fine-mesh strainer set over bowl and let drain, tossing occasionally, for 30 minutes; reserve 2 tbsp drained tomato juice. Toss bulgur with 2 tbsp lemon juice and reserved tomato juice in bowl and let sit until grains begin to fosten, 30 to 40 minutes.

2. Whisk oil, cayenne,1/4 tsp salt, and remaining 2 tbsp lemon juice together in large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. Before serving, toss salad to recombined and season with salt and pepper to taste.

SPICED TABBOULEH

Add 1/4 tsp ground cinnamon and 1/4 tsp ground allspice to dressing with cayenne.

If sea bass isn’t available, you can subtitute snapper. Fish weighing more than 2 pounds will be hard to maneuver on the grill.

SALMORIGLIO SAUCE

1/4 cup extra -virgin olive oil

1  1/2 tbsp minced fresh oregano

1 tbsp lemon juice

1 small garlic clove, minced

1/8 tsp salt

1/ tsp pepper

FISH

2 ( 1 1/2- to 2 -pound) whole sea bass, scaled, gutted, fins snipped off with scissors

3 tbsp extra- virgin olive oil

Salt and pepper

1.FOR THE SALMORIGLIO SAUCE: Whisk all ingredients in bowl until combined; cover and set aside for serving.

2A. FOR A CHARCOAL GRILL: Open botoom vent completely. Light large chimny starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

2B. FOR A GAS GRILL: Turn all burnesr to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3. Rinse each sea bass under cold running water and pat dry with paper towels inside and out. Using sharp knife, make 3 or 4 shallow slashes, about 2 inches apart, on both sides of sea bass.Rub sea bass with oil and season generously with salt and pepper inside and outside.

4. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until black and glossy, 5 to 10 times.  Place sea bass on grill and cook (covered if using gas) until skin is browned and beginning to blister on first side, 6 to 8 minutes. Using spatula, lift bottom of thick backbone edge of sea bass from cooking  grate just enough to slide second spatula under fish. Remove first spatula, then use it to support raw side of sea bass as you use second spatula flip fish over. Cook (covered if using gas) until second side is browned, beginning to blister, and sea bass registers 140 degrees, 6 to 8 minutes.

5.Carefully transfer sea bass to carving board and let rest for 5 minutes. Fillet sea bass by making vertical cut just behind head from top of fish to belly. Make another cut on top of sea bass from head to tail. Use spatula to lift meat from bones to lift out fillet. Repeat on other side of sea bass. Discard head and skeleton. Serve with sauce.

SERVES 4

INGREDIENTS

20 scallops

2 courgettes

6 tbsp butter

1 tbsp vegetable oil

4 garlic cloves, chopped

2 tbsp hot chilli sauce

juice of 1 lime

small bunch of fresh coriander, finely chopped

1.If you have bought scallops in their shells, open them. Hold a scallop shell in the palm of your hand, with the flat side uppermost. Insert the blade of a knife close to the hinge that joins the shells and prise them apart. Run the blade of the knife across the inside of the flat shell to cut away the scallop. Only the white adductor muscle and the orange coral are eaten, so pull away and discard all other parts. Rinse the scallops under cold running water.

2. Cut the courgettes in half, then into four pieces. Melt the butter in the oil in a large frying pan. Add the courgettes and fry until soft. Remove from the pan. Add the garlic and fry until golden. Stir in the hot chilli sauce.

Add the scallops to the sauce. Cook, stirring constantly, for 1-2 minutes only. Stir in the lime juice, chopped coriander and the courgette pieces. Serve immediately on heated plates.

SERVES 4

INGREDIENTS

6 ripe guavas

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 cup well-flavoured

chicken stock

2 tsp hot pepper sauce

4 salmon steaks

salt and ground black pepper

strips of red pepper to garnish

1. Cut each guava in half. Scoop the seeded soft flesh into a sieve placed over a bowl. Press it through the sieve, discard the seeds and skin and set the pulp aside.

2. Heat 2 tbsp of the oil in a frying pan. Fry the chopped onion for about 4 minutes over a moderate heat until softened and turned translucent.

3. Stir in the guava pulp, with the chicken stock and hot pepper sauce. Cook, stirring constantly, until the sauce thickens. Keep it warm until needed.

4. Brush the salmon steaks on one side with a little of the remaining oil. Season them with salt and pepper. Heat a griddle or ridged grill pan until very hot and add the salmon steaks, oiled side down.Cook for 2-3 minutes, until the underside is golden, then brush the surface with oil, turn each salmon steak over and cook the other side until the fish is cooked and flaked easily when tested with the tip of a sharp knife.

5. Transfer each steak to a warmed plate. Serve, garnished with strips of red pepper on a pool of sauce. A fresh green salad is a good accompaniment.

SERVES 4

INGREDIENTS

3/4 cup plain flour

2 tsp garlic salt

1 tsp ground black pepper

4 sole fillets

oil, for frying

juice of 2 limes

small bunch of fresh parsley, chopped, plus extra sprigs, to garnish

fresh salsa, to serve

  1. Mix the flour, garlic salt and pepper together, Spread out the seasoned flour mixture in a shallow dish. Pat the sole fillets dry with kitchen paper, then turn them in the seasoned flour until they are evenly coated.
  2. Pour oil into a wide frying pan to a depth of 1/2 in. Heat it until a cube of bread added to the oil rises to the surface and browns in 45-60 seconds.
  3. Add the fish, in batches if necessary, and fry for 3-4 minutes. Lift each fillet out and drain it on kitchen paper. Transfer to a heated serving dish.
  4. Squeeze the juice of half a lime over each piece of fish and sprinkle with the chopped parsley. Serve immediately, with a fresh salsa to complement the fish. Garnish with parsley sprigs. New potatoes would also go well.

SERVES 4 AS AN ACCOMPANIMENT

INGREDIENTS

1 small red onion

juice of 2 limes

3 small oranges

1 jicama, about 1 lb

1/2 cucumber

1 fresh red fresno chilli

1. Cut the onion in half, then slice each half finely. Place in a bowl, add the lime juice and leave to soak while you prepare the remaining ingredients.

2. Slice the top and bottom off each orange. Stand an orange on a board, then carefully slice off all the peel and pith. Hold the orange over a bowl and cut carefully between the membranes so that the segments fall into the bowl. Having cut out all the segments, squeeze the pulp over the bowl to extract the remaining juice.

3.Peel the jicama and rinse it in cold water. Cut it into quarters, then slice finely. Add to the bowl of orange juice.

4. Cut the cucumber in half lengthways, then use a teaspoon to scoop out the seeds. Slice the cucumber and add to the bowl. Remove the stalk from the chilli, slit it and scrape out the seeds with a small sharp knife. Chop the flesh finely and add to the bowl.

5. Add the sliced onion to the bowl, with any remaining lime juice, and mix well. Cover and leave to stand at room temperature for at least 1 hour before serving. If not serving immediately, put the salsa in the fridge; it will keep for 2-3 days.

 

 

SERVES 4 AS AN ACCOMPANIMENT

INGREDIENTS

1/2 cup pinto beans, soaked overnight in water to cover

2 chipotle chillies

1 pasilla chilli

2 garlic cloves, peeled

1/2 onion

7 oz fresh tomatillos

salt

1.Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid on the pan. Bring to the boil, lower the heat slightly and simmer the beans for 45-50 minutes or until tender. They should still have a little bite and should not have begun to disintegrate.Drain, rinse under cold water, then drain again and tip into a bowl. Leave the beans until cold.

2.Soak the chipotle and pasilla chillies in hot water for about 10 minutes until softened. Drain, reserving the soaking water. Remove the stalks, then slit each chilli and scrape out the seeds with a small sharp knife. Chop the flesh finely and mix it to a smooth paste with a little of the soaking water.

3. Roast the garlic  in a dry frying pan over a moderate heat for a few minutes until the cloves start to turn golden. Crush them and add them to the beans.

4. Chop the onion and tomatillos and stir them into the beans. Add the chilli paste and mix well. Add salt to taste, cover and chill before serving.

SERVES 4

INGREDIENTS

1/2 cup black beans, soaked overnight in water to cover

1 pasado chilli

2 fresh red fresno chillies

1 red onion

grated rind and juice of 1 lime

2 tbsp Mexican beer (optional)

1 tbsp olive oil

small bunch of fresh coriander, chopped

salt

  1. Drain the beans and put them in a large saucepan. Pour in water to cover and place the lid on the pan. Bring to the boil, lower the heat slightly and simmer the beans for about 40 minutes or until tender. They should still have a little bite and should not have begun to disintegrate. Drain, rinse under cold water, then drain again and leave the beans until cold.
  2. Soak the pasado chilli in hot water for about 10 minutes until softened. Drain, remove the stalk, then slit the chilli and scrape out the seeds with a small sharp knife. Chop the flesh finely.
  3. Spear the fresno chillies on a long-handled metal skewer and roast them over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Alternatively, dry fry them in a griddle pan until the skins are scorched. Then place the roasted chillies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.
  4. Meanwhile, chop the red onion finely. Remove the chillies from the bag and peel off the skins. Slit them, remove the seeds and chop them finely.
  5. Tip the beans into a bowl and add the onion and both types of chilli. Stir in the lime rind and juice, beer,oil and coriander. Season with salt and mix well. Chill before serving.

 

SERVES 6 to 8

INGREDIENTS

4 medium tomatoes

4 ripe avocados, preferably fuerte

juice of 1 lime

1/2 small onion

2 garlic cloves

small bunch of fresh coriander, chopped

3 fresh red fresno chillies

salt

tortilla chips, to serve

  1. Cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
  2. Leave the tomatoes in the water for 3 minutes, then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds with a teaspoon, then chop the flesh roughly and set it aside.
  3. Cut the avocados in half then remove the stones. Scoop the flesh out of the shells and place it in a food processor or blender. Process until almost smooth, then scrape into a bowl and stir in the lime juice.
  4. Chop the onion finely, then crush the garlic. Add both to the avocado and mix well. Stir in the coriander.
  5. Remove the stalks from the chillies, slit them and scrape out the seeds with a small sharp knife. Chop the chillies finely and add them to the avocado mixture, with the chopped tomatoes. Mix well.
  6. Check the seasoning and add salt to taste. Cover closely with clear film or a tight-fitting lid and chill for 1 hour before serving as a dip with tortilla chips. If it is well covered, guacamole will  keep in the fridge for 2-3 days.

SERVE 4 AS A SAUCE FOR A MAIN COURSE

INGREDIENTS

11 oz fresh tomatillos, plus 1/2 cup stock or water or 11 oz drained canned tomatillos, plus 1/4 cup stock or water

2 fresh serrano chillies

4 garlic cloves,crushed

1 tbsp vegetable oil

small bunch of fresh coriander

1/2 cup double cream (optional)

salt

  1. If using fresh tomatillos, remove the husks and cut the tomatillos  into quarters. Place them in a saucepan and add the stock or water. Cook over a moderate heat for 8-10 minutes until the flesh is soft and transparent.
  2. Remove the stalks from the chillies, slit them and scrape out of the seeds with a small knife. Chop the flesh roughly and place it in a food processor or blender with the garlic.
  3. Add the tomatillos to the processor or blender with their cooking liquid and process for a few minutes until almost smooth. If using drained canned tomatillos, simply quarter and put in the blender or food processor with the smaller amout of stock or water and the chopped chillies and garlic. Process until almost smooth.
  4. Heat the oil in a heavy-based frying pan and add the processed tomatillo puree. Reduce the heat and cook gently, stirring, for about 5 minutes until the sauce thickens. Be sure to keep stirring the sauce all the time, since it can easily catch and burn.
  5. Chop the coriander and add it to the sauce, with salt to taste. Cook for a few minutes, stirring occasionally.
  6. Stir in the cream, if using, and warm the sauce through. Do not let it boil after adding the cream. Serve at once.

 

SERVES 4

INGREDIENTS

2 lb whole fish fillets

juice of 2 limes

1 1/4 cups olive oil

6 peppercorns

3 garlic cloves, sliced

1/2 tsp ground cumin

1/2 tsp dried oregano

2 bay leaves

1/3 cup pickled jalapeno chilli slices,chopped

1 onion, thinly sliced

1 cup white wine vinegar

1  1/4 cups green olives

stuffed with pimiento, to garnish

  1. Place the fish fillets in a single layer in a shallow non-metallic dish. Pour the lime juice over, turn the fillets over once to ensure that they are completely coated, then cover the dish and leave to marinate for 15 minutes.
  2. Drain the fish in a colander, then pat the fillets dry with kitchen paper. Heat 4 tbsp of the oil in a large frying pan,add the fish fillets and saute for 5-6 minutes, turning once, until they are golden brown. Use a fish slice to transfer them to a shallow dish that will hold them in a single layer.
  3. Heat 2 tbsp of the remaining oil in a frying pan. Add the peppercorns, garlic, ground cumin, oregano, bay leaves and jalapenos, and cook over a low heat for 2 minutes, then increase the heat, add the onion slices and vinegar and briong to the boil. Lower the heat and simmer for 4 minutes.
  4. Remove the pan from the heat and carefully add the remaining oil. Stir well, then pour the mixture over the fish. Leave to cool, then cover the dish and marinate for 24 hours in the fridge.
  5. When you are ready to serve, drain off the liquid and garnish the pickled fish with the stuffed olives. Salad leaves would make a good accompaniment.

SERVES 4

INGREDIENTS

3/4 cup plain flour

4 red snapper fillets

salt and ground black pepper

6 tbsp butter

1 tbsp vegetable oil

3/4 cup flaked almonds

grated rind and juice of 1 lime

small bunch of fresh coriander, finely chopped

warm wheat flour tortillas, to serve

  1. Preheat the oven to 275* Gas 1. Spread out the flour in a shallow dish and add seasoning. Dry the fish fillets with kitchen paper, then coat each fillet in the seasoned flour.
  2. Heat the butter and oil in a frying pan. Add the snapper fillets, in batches if necessary, and cook for 2 minutes. Turn the fillets over carefully and cook the other side until golden.
  3. Using a fish slice, carefully transfer the fillets to a shallow dish and keep them warm in the oven. Add the almonds to the fat remaining and fry them for 3-4 minutes, until golden.
  4. Add the lime rind, juice and coriander to the almonds in th frying pan and stir well. Heat through for 1-2 minutes, then pour the mixture over the fish. Serve with warm wheat flour tortillas.

 

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