Fish is not always the easiest to incorporate into a recipe, but does fantastically well in this citrus fish skewers recipe. It is a hearty and nutritious meal, but the citrus flavor adds a certain tang and uniqueness that is unforgettable.

Besides the fish fillets that the recipe calls for, you will also be using an array of other healthful ingredients. This includes oranges, grapefruit and lemon rind. The best thing about this recipe is that you can prepare it and serve it any time of day, either breakfast, lunch or dinner.

Ingredients (Serves 4)

• 450 g firm white fish fillets
• 450 g thick salmon fillet
• 2 large oranges
• 1 pink grapefruit
• 1 bunch fresh bay leaves
• 1 tsp finely grated lemon rind
• 3 tbsp lemon juice
• 2 tsp clear honey
• 2 garlic cloves, crushed
• salt and pepper
• crusty bread and mixed salad, to serve

1. Skin the white fish and the salmon, rinse and pat dry on absorbent kitchen paper. Cut each fillet into 16 pieces.
2. Using a sharp knife, remove the skin and pith from the oranges and grapefruit. Cut out the segments of flesh, removing all remaining traces of the pith and dividing membrane.
3. Thread the pieces of fish alternately with the orange and grapefruit segments and the bay leaves on to 8 skewers. Place the kebabs in a shallow dish.
4. Mix together the lemon rind and juice, the honey and garlic. Pour over the fish kebabs and season well. Cover and chill for 2 hours, turning occasionally.



5. Preheat the grill to medium. Remove the skewers from the marinade and place on the rack. Cook for 7 to 8 minutes, turning once, until cooked through.
6. Drain, transfer to serving plates and serve with crusty bread and a fresh salad.

“The dish makes an unusual starter. Try it with any firm fish - cod, monk fish, swordfish, for example - or with tuna for a meatier texture”.

If you are a chili fan, you want to try the healthy chili and crab stuffed red snapper recipe. It combines the delicious taste of chili with crab and fresh vegetables. The nutritional value of this meal is incredibly high, which is easy to see when you consider the ingredients.

The crab meat is full of protein. Add onto this the vitamins, minerals, and other substances that are found in vegetables, and you have a great all around meal that is perfect for the whole family.

Ingredients (Serve 4)

• 4 red snappers, cleaned and scaled
• 2 tbsp dry sherry
• salt and pepper
• stir fried shredded vegetables, to serve
• wedges of lime and red chilli strips, to garnish

Stuffing

• 1 small red chilli
• 1 garlic clove
• 1 spring onion
• ½ tsp finely grated lime rind
• 1 tbsp lime juice
• 100 g white crab meat, flaked

1. Rinse the fish and pat dry on absorbent kitchen paper. Season inside and out and place in a shallow dish. Spoon over the sherry and set aside.
2. Meanwhile, make the stuffing. Carefully halve, deseed and finely chop the chilli. Place in a small bowl.
3. Peel and finely chop the garlic. Trim and finely chop the spring onion. Add to the chilli together with the grated lime rind, lime juice and the flaked crab meat. Season with salt and pepper to taste and combine. Spoon some of the stuffing into the cavity of each fish.
4. Bring a large pan of water to the boil. Arrange the fish in a steamer lined with baking parchment or in a large sieve and place over the boiling water. Cover and steam for 10 minutes. Turn the fish over and steam for 10 minutes or until the fish is cooked.
5. Drain the fish and transfer to serving plates. Garnish with wedges of lime and serve with stir fried vegetables.

“Always wash your hands thoroughly after handling chillies as they can irritate your skin and eyes”.

Everyone loves spaghetti, but why not try adding a little pizazz to your regular old spaghetti recipe? If you like seafood then you will love this seafood spaghetti recipe, and it really adds a cool twist onto plain old spaghetti.

The nutritional value here is increased significantly, especially if you add some fresh vegetables into the mix as well. Celery, tarragon, mussels, prawns, and you can even add some crab or baby squid. The best thing is that you can pick and choose between the ingredients so if there are some you would like to include or omit you can do so without ruining the recipe.

Ingredients (Serves 4)

• 2 tsp olive oil
• 1 small red onion, chopped finely
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 2 sticks celery, chopped finely
• 150 ml fresh fish stock
• 150 ml dry white wine
• small bunch fresh tarragon
• 450 g fresh mussels, prepared
• 225 g fresh prawns, peeled and deveined
• 225 g baby squid, cleaned, trimmed and sliced into rings
• 8 small cooked crab claws, cracked and peeled
• 225 g spaghetti
• salt and pepper
• 2 tbsp chopped fresh tarragon, to garnish

1. Heat the oil in a large pan and fry the onion with the lemon juice, garlic and celery for 3 to 4 minutes until just softened.
2. Pour in the stock and wine. Bring to the boil and add the tarragon and mussels. Cover and simmer for 5 minutes. Add the prawn, squid and crab claws to the pan, mix and cook for 3 to 4 minutes until the mussels have opened, the prawns are pink and the squid is opaque. Discard any mussels that have not opened and the tarragon.
3. Meanwhile, cook the spaghetti in a saucepan of boiling water according to the instructions on the packet. Drain well.
4. Add the spaghetti to the shellfish mixture and toss together. Season.
5. Transfer to warm serving plates and spoon over the cooking juices. Serve garnished with freshly chopped tarragon.

“Crab claws contain lean crab meat. Ask your fishmonger to crack the claws for you, leaving the pincers intact, because the shell is very tough”.