You don’t need any pots or pans for this – the lemon and lime juice essentially cooks the fish.
Watermelon goes well with fish, especially in a fresh, crunchy salad like this, paired with cabbage and cucumber.
'En papillote' means cooking in a little parcel. It traps the steam and is a quick and easy way to cook seafood.
This is the ultimate crab and prawn sambo, a celebration of the food of New Caledonia.
The garnish is a fabulous combination of sweet, sharp, crunchy and zesty, with a little bite from the chilli and radish.
This is a wonderful way of cooking larger octopus, as it becomes so tender. Serve with crusty baguette for mopping up the sauce!
Mahi mahi, also known as dolphinfish or dorado, is one of my favourite fish and beautiful with this simple sweet-sour citrus sauce.