A different kettle of fish

NICHOLAS DIACONO, CO-FOUNDER OF FAT LOUIE'S, SHARES SOME FISH RECIPES SURE TO GET YOU HOOKED THIS SUMMER.

All ingredients available at Park Towers Supermarkets

Cuttlefish Salad

SERVES 2

YOU WILL NEED:

1 medium-sized cuttlefish

1 green apple

1 tbsp. limoncello

Juice of half a lemon

1 small fresh chilli

Handful hazelnuts

Some olive oil

Fresh thyme

Fresh mint

Salt & pepper

METHOD

Clean the cuttlefish properly removing any skin and tentacles (save them for easy pasta dish). Using a sharp knife slice into long strips. Season strips with salt and pepper and dress with limoncello, lemon juice and olive oil. Leave in fridge for 30 minutes, mixing every so often. Wash and slice the green apple into thin strips. Finely slice fresh chilli, mint and thyme. Mix all ingredients together and plate. Finish with roughly chopped hazelnuts. Serve with toasted Maltese bread.

Cattle fish salad

Horse Mackerel (Sawrell)

SERVES 2

YOU WILL NEED:

2 medium-sized horse mackerel

1 yellow plum

1 purple plum

Fresh basil

Toasted sesame seeds

Juice of half a lemon

Some olive oil

Salt & pepper

METHOD

Clean and fillet the fish carefully. Slice off the meat at a 60-degree angle using a very sharp knife without cutting through the skin. Flatten out flesh gently using your fingers into the plate that you wish to serve in. Season with salt and pepper. Drizzle with lemon juice. Wash and cut plumbs into neat shapes and chiffonade basil leaves. Neatly displace plumbs across fish. Drizzle with olive oil. Finish with toasted sesame seeds and basil leaves. Serve with toasted Maltese bread.

Horse mackerel

Tuna belly and crushed tomato

SERVES 2

YOU WILL NEED:

200g tuna belly; ask the fish monger for the top end & not the bottom, much less waste & easier to handle.

1 almost over-ripened beef tomato

A few cloves of fermented garlic

Barbuto primo olive oil; high quality olive oil makes all the difference in this dish

Salt & pepper

Fresh basil

For the fermented garlic

1/2 tsp salt per cup of water (bottled water)

1 kg garlic

METHOD

Peel and wash the garlic making sure to dry well. Add to sterilised Kilner jar. Dilute salt with bottled water. Top up garlic until completely submerged. Seal jar and leave to ferment in a dark cupboard for at least 2 weeks before refrigerating. Slice tuna belly into about 5 mm slices (not too thin and not too thick) Place evenly on plate you wish to serve. Season with salt and pepper. Cut the beef tomato into quarters removing the green centre. Crush the tomato over the fish tearing up any pieces into bite sized chunks. Drizzle generously with olive oil. Thinly slice the garlic gloves and scatter around fish. Finish with roughly torn basil leaves.

Tuna belly and crushed tomato