Recipes by Ingredient

You can use any firm white fish that won't fall apart on your hot plate. Blue Eye is good for this reason and because the bones are big and easy to find. This recipe makes enough butter for four...

You can use a large whole fish, several smaller ones or fish fillets for this dish. The basic cooking technique is steaming the fish inside the tightly sealed parcels, infusing it with the other...

The only problem that you will have with these is making enough to satisfy your friends.

These American recipes often read badly but can really work. This is from one of New Orleans' finest restaurants- there's miles of flavour in this concoction and plenty of heat too.

You need a high heat under a dish with a lid that seals the cooking vessel so the mussels steam. The baking dishes on quality modern barbecues like Everdure are perfect for cooking mussels, clams...

Here’s the flavours of Greece captured in five minutes on an Aussie barbie. You’ll need a sharp knife to halve the prawns.

You can serve this with pasta or without. It's simpler sans pasta, just with crusty bread and lots of crisp young Riesling or Semillon. It is such a wonderfully easy but delicious dish. You can...

Shellfish works so well with Thai flavours. This recipe provides a real short cut using a MasterFoods marinade for an outstanding result.

Tuna is probably the best fish on a barbecue. It is dense and meaty, holding together really well. A salty, garlicky tapenade is a perfect accompaniment. You can buy tapenade ready made, but you'...