Put 4 to 6 blue-eyed cod or snapper cutlets into a shallow dish and add olive oil, lemon juice, dried oregano or rigini and a smashed clove garlic. Add a few thin yellow strips of lemon peel then cover and refrigerate for at least one hour, turning once or twice when you think of it.

Make sure the fire on the barbecue is well burned down then cook the steaks for about 3 minutes each side. Baste often during cooking with the marinade.

Finish with a good squeeze of fresh lemon juice and a tiny sprinkle of oregano or some chopped fresh parsley. Serve immediately. If it rains, cook inside in a frying pan or on a ribbed griddle. Serves 4 to 6.

sweeter. Available at gourmet delicatessens.

Per serving: 368 Calories (kcal); 41g Total Fat; (96% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates