For the fish: In a self-sealing bag, put flour, salt, pepper and garlic powder. Add fish fillets to bag to lightly coat with flour mixture.

In a non-stick skillet, put enough oil to cover the bottom. Brown the fish in the oil until cooked all the way through – approximately 2 – 3 minutes per side. Remove and place on paper towels to drain.

For the sauce: In a separate pan, sauté lightly the chopped onions in oil to a light golden color. Add ginger, honey, yogurt, and mustard. Heat just until ingredients are warm. Pour sauce directly on fish on serving plate or on the side if desired.

Serve with white rice.

Serves 4.

In a frying pan, heat 2 tablespoons olive oil, and then add the onions and garlic. Let it cook for 2 to 3 minutes. Set aside.

In a container, mix the ripe mashed plantain with cod, cilantro, cake flour, and add the sautéed onion and garlic.

Take the mixture by tablespoons and form little balls. Then coat the balls in the wheat flour, then with the beaten egg, and finally in Panko.

In a deep skillet, pour 4 cups of corn oil and let it heat. Put the little balls into the oil in small portions and fry them until golden brown. Serve with your favorite sauce.

Spray grill with nonstick spray or brush with vegetable oil to prevent sticking. Preheat on high for about 10 minutes.

In a blender, mix butter, oil, garlic, cilantro, lemon juice and seasoning. Puree into a smooth sauce. When ready to cook, brush both sides of fillets with sauce.

Place wahoo steaks on grill and cook, turning once or twice. Brush more sauce as needed.

Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.

Place your catfish nuggets into a heavy duty bag or large sealable bowl and add your buttermilk and few (3-4) dashes of tabasco sauce, adding a few more dashes if you like it extra spicy.

Now mix well making sure all of your catfish nuggets are well coated and then refrigerate overnight or anywhere from 8 to 24 hours.

Remove your catfish nuggets from fridge and let them to drain in a colander for 10-15 minutes. While your nuggets are draining combine your flour, cornmeal, pepper, salt , garlic powder, and cayenne (can add extra cayenne if you like it really spicy) in a heavy duty baggie or large bowl and combine well.

Add your Oil to a large skillet or cast iron pan deep enough to cover nuggets when cooking and heat to 360 degrees.

Once your nuggets have finished draining add a few pieces at a time to the dry flour/cornmeal mixture and coat them well. Now place your fish into oil making sure not to try and cook too many at one time , don’t crowd your pan, and allow them to cook for 4-5 minutes or until golden brown and floating to top.

Remember between batches to let oil return to temperature (360 degrees).
Remove them and place them on paper towels to drain. Serve hot with lemon wedges and enjoy!

Serves: 4-5

Put the flour in a large bowl or paper bag and combine with salt and pepper. Pat dry the silverside, and toss them in the flour to coat them evenly.

Heat a large frying pan with canola oil, when a bit of flour sizzles when dropped in, it is hot enough for adding the fish.

Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.

Let them drain the excess of oil on a tray with paper towel and keep warm until all are done.

Arrange the silverside on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.