and they are extra tasty when grilled on the barbecue. Try these various recipes with a summer salad.

*** GRILLED SWORDFISH 1 cup olive oil 2 tablespoons capers, drained 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley 1 teaspoon pepper 2 flat fillets of anchovy in oil 2 cloves garlic 4 swordfish steaks, about 1 inch thick (about 2 pounds) PLACE all ingredients except swordfish steaks in food processor or in blender in ungreased rectangular baking dish, 12 x 71 x 2 inches. Pour oil mixture over fish. Cover and refrigerate 1 hour, turning fish after 30 minutes.

Grill fish uncovered about 4 inches from hot coals, turning once and brushing with marinade occasionally, 10 to 15 minutes or until fish flakes easily with fork.

4 servings PER SERVING: Calories 300; Protein 43 g; Carbohydrate 0 g; Fat 14 g; Cholesterol 120 mg; Sodium 75 mg. TO BROIL: Marinate fish as directed above.

Set oven control to broil. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 6 minutes; brushing fish with marinade frequently, until light brown. Turn carefully; brush with marinade. Broil 4 to 6 minutes longer, brushing with marinade, until fish flakes easily with fork.

*** GRILLED TUNA WITH SALSA 3 cup finely chopped fresh parsley 1 cup finely chopped onion (about 1 small) 1 cup lemon juice 2 tablespoons vegetable oil 1 teaspoon salt 2 medium tomatoes, seeded and chopped 1 clove garlic, crushed 1 can (4 1 ounces) chopped black olives, drained 6 tuna or shark steaks (about 5 ounces each) COMBINE all ingredients except tuna in glass bowl. Cover tightly and refrigerate salsa 2 to 4 hours to blend flavours.

Place tuna on oiled grill over medium-hot coals. Cook 3 minutes; turn steaks and cook 4 to 5 minutes or until tuna turns opaque in centre. Remove from grill; keep warm. Serve with salsa.

6 servings PER SERVING: Calories 250; Protein 31 g; Carbohydrate 5 g; Fat 12 g; Cholesterol 85 mg; Sodium 320 mg.

TO BROIL: Set oven control to broil. Arrange steaks on oiled rack in broiler pan. Broil with steaks about 4 inches from heat 10 to 15 minutes, turning after 6 minutes, until fish flakes easily with fork.

*** SPICY BREADED RED SNAPPER 1 pound red snapper or other lean fish fillets 11 cups seasoned croutons, crushed 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon ground red pepper (cayenne) 1 teaspoon pepper 1 egg 1 tablespoon water 3 tablespoons margarine or butter, melted IF fillets are large, cut into 4 pieces. Mix croutons, mustard, salt, red pepper and pepper. Beat egg and water until well blended. Dip fish into egg, then coat with crouton mixture.

Here are some tasty fish recipes for the summer! Grease wire grill. Place fish fillets on grill. Grill 3 to 4 inches from medium coals 10 to 12 minutes, turning fish once and brushing with margarine, until fish flakes easily with fork.

4 servings PER SERVING: Calories 240; Protein 23 g; Carbohydrate 11 g; Fat 11 g; Cholesterol 100 mg; Sodium 595 mg.

*** MONTEREY FISH STEAKS 11 pounds swordfish, halibut or salmon steaks, 3 to 1 inch thick 1 teaspoon salt 1 teaspoon pepper 1 cup (1 stick) margarine or butter, melted 1 tablespoon lemon juice 1 teaspoon dried chervil leaves Avocado Sauce or Caper Sauce (below) Lemon wedges SPRINKLE fish steaks with salt and pepper. Mix margarine, lemon juice and chervil. Cover and grill fish about 4 inches from medium coals, turning once and brushing 2 or 3 times with margarine mixture, until fish flakes easily with fork, 15 to 25 minutes. Cut into serving pieces. Serve with Avocado Sauce or Caper Sauce and lemon wedges.

6 servings PER SERVING: Calories 185; Protein 21 g; Carbohydrate 0 g; Fat 11 g; Cholesterol 60 mg; Sodium 470 mg.

AVOCADO SAUCE 1 small avocado, butt up 1 cup sour cream 1 teaspoon lemon juice 1 teaspoon salt Few drops red pepper sauce BEAT all ingredients with hand beater until smooth.

CAPER SAUCE 1 lemon 1 cup capers 1 tablespoon margarine or butter 1 tablespoon chopped fresh parsley 1 teaspoon salt PARE and chop lemon, removing seeds and membrane; mix with remaining ingredients; Heat until hot.

*** GRILLED GARLIC HALIBUT 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon ground red pepper (cayenne) 1 clove garlic, finely chopped 4 halibut steaks, 1 inch thick (about 1 1 pounds) Chopped fresh cilantro, if desired MIX oil, salt, red pepper and garlic; spread on both sides of halibut steaks.

Cover and grill on oiled grill 4 inches from medium coals 10 to 15 minutes or until fish flakes easily with fork. Sprinkle with cilantro.

4 servings PER SERVING: Calories 210; Protein 32 g; Carbohydrate 0 g; Fat 9 g; cholesterol 90 mg; Sodium 270 mg.

*** TERIYAKI FISH 11 pounds cod, haddock or halibut fillets, about 1 inch thick 1 cup lemon juice 2 tablespoons soy sauce 1 tablespoon vegetable oil 2 cloves garlic, crushed IF fish fillets are large, cut into 6 serving pieces. Mix all ingredients except fish; pour over fish in glass dish. Cover and refrigerate at least 1 hour.

Remove fish; reserve marinade. Cover and grill fish about 4 inches from medium coals, turning once and brushing occasionally with reserved marinade, until fish flakes easily with fork, 12 to 20 minutes. Cut into serving pieces if necessary. Serve with lemon wedges if desired.

6 servings PER SERVING: Calories 130; Protein 22 g; Carbohydrate 2 g; Fat 4 g; Cholesterol 60 mg; Sodium 440 mg.

*** LIME FISH FILLETS 2 pounds fish fillets (bass, pike, mackerel or trout) Vegetable oil Paprika 1 cup (1 stick) margarine or butter, melted 1 cup lime juice Salt and pepper Lime wedges BRUSH fish with vegetable oil; sprinkle with paprika. Place fish in well-greased hinged wire basket or on well-greased grill 3 to 4 inches from medium coals. Cook, turning once, and brushing frequently with mixture of margarine and lime juice, until fish flakes easily with fork, 5 to 7 minutes.

Sprinkle with salt and pepper; serve with lime wedges.

4 servings PER SERVING: Calories 340; Protein 43 g; Carbohydrate 2 g; Fat 18 g; Cholesterol 120 mg; Sodium 320 mg.

BACON-WRAPPED FISH FILLETS: Before grilling fish, place lime slices on side of fish; wrap fish and lime slices with bacon slices. Secure bacon with toothpicks.

*** GRILLED SEAFOOD KABOBS 4-ounces salmon steak, cut into 1-inch cubes 4-ounce monkfish, cut into 1-inch cubes 4-ounce rockfish, cut into 1-inch cubes 12 medium raw shrimp in shells 8-ounce squid (calamari), cleaned, cut into 4 pieces 8 fresh large mushroom caps 1 large red bell pepper, cut into 1 1 -inch pieces 4 green onions (with tops), cut into 1-inch pieces 8 fresh or dried bay leaves PREPARE Marinade (below); reserve. Alternate fish, shrimp, squid, mushrooms, bell pepper, onions and bay leaves on each of four 12-inch metal skewers.

Place kabobs in ungreased rectangular baking dish, 13 x 9 x 2 inches. Drizzle Marinade over kabobs. Cover and refrigerate 45 minutes. Remove kabobs from Marinade; reserve Marinade.

Grill kabobs uncovered about 4 inches from hot coals 10 minutes, turning once and brushing with reserved Marinade occasionally, until fish flakes easily with fork. Discard bay leaves.

4 servings.

PER SERVING: Calories 240; Protein 31 g; Carbohydrate 7 g; Fat 10 g; Cholesterol 210 mg; Sodium 190 mg.

MARINADE 1 cup olive oil 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh parsley 3 tablespoons lemon juice 1 tablespoon capers, drained 1 teaspoon freshly ground pepper 1 teaspoon salt 1 green onion (with top), chopped PLACE all ingredients in food processor or in blender; cover and process until smooth.

TO BROIL: Set oven control to broil. Place kabobs on rack in broiler pan.

Broil with tops about 4 inches from heat 4 inches, brushing with Marinade occasionally. Turn kabobs; brush with Marinade. Broil about 4 minutes longer, brushing with Marinade occasionally, until fish flakes easily with fork.

Discard bay leaves.

All recipes from: Betty Crocker's Best Barbecue Recipes.