Ingredients Edit

• 2 x 115g (4oz) herring, mackerel or snapper fillets
• rind and juice of ½ lemon
• rind and juice of ½ lime
• 1 x 10 ml spoon (1 dessertspoon) Thai or Cajun spices

Directions Edit

1. Place the fillets onto a grill pan.
2. Spoon over the rind and juice of the lemon and lime.
3. Sprinkle over the spices and cook under the grill or on a barbecue for 5 – 8 minutes, until golden brown, turning once (if barbecuing - lay fillets on foil to protect against fierce heat).
4. Serve with potato wedges and a crisp salad.