Ingredients

4 x 225g/8oz Monkfish Fillets
Juice of 1 Lime
1 Teasp Fennel Seeds
Salt and Black Pepper
1 large onion
2 Capsicum (sweet pepper)
Olive Oil

Directions

Cut each monkfish fillet into 5 or 6 pieces and place in a bowl with the lemon juice, fennel seeds, salt and pepper. Toss to mix thoroughly and set aside.

Peel the onion and cut into quarters.  Separate the layers.

Deseed the peppers and cut into 12 pieces.

Thread the monkfish onto 4 long skewers, alternating with the red pepper and onion pieces.

Brush with a little oil and cook over hot barbecue coals for 8-10 minutes, turning occasionally. Serve immediately.

Ingredients

For the Sauce

120ml/4 fl.oz. Olive Oil
3 tbsp Lemon Juice
1 Garlic Clove, crushed
White Pepper

Other ingredients

1 tbsp Freshly chopped Oregano
2 x 675g/1 ½ lb Red Snapper, cleaned and gutted
Salt and Pepper

Preparation

In a small bowl, combine all the basting sauce ingredients until well blended. Set aside for at least 1 hour at room temperature to allow the flavours to develop.

Season the fish both inside and out with the oregano, salt and pepper.

Grill over hot coals for 30-40 minutes  depending on the thickness of the fish, turning 3 or 4 times and basting frequently with the remaining sauce.

To serve - transfer to serving plates and drizzle with any remaining basting sauce.

Ingredients

1 gallon water
1 cup kosher salt
1 cup white sugar
1 cup brown sugar
lemon pepper to taste
1 (3 ounce) package dry crab and shrimp seasoning mix
freshly ground black pepper to taste
4 cloves garlic, crushed or to taste
1 dash hot pepper sauce (optional)
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced

Preparation

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.

Ingredients

1 c. vegetable oil
2 Tbs. toasted sesame oil
3" piece fresh ginger-sliced
1 bunch scallions, chopped course
1 Tbs. cracked black pepper
1 Tbs. soy sauce
1/2 tsp. cayenne pepper
Pared zest of 2 oranges
40 - 50 large shrimp, peeled & deveined

Preparation

In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, pepper, soy sauce, cayenne and orange zest. Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.

When marinated, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water), place filled skewers in plastic bag. Barbecue over hot coals until pink, taking great care not to overcook them. They should appear translucent with a little color and nothing more.

These shrimp can also be stir fried in hot saute' pan on stove and served with toothpicks and a little sauce.

Ingredients

3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole seasoning, recipe follows
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter

Traditional southern Biscuits, recipe follows

1 tablespoon chopped chives

Preparation

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper.

Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups.

Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base.

Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce.

Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup.