fish.

In addition to providing locals with an excuse to enjoy the great outdoors, preparing meals on a barbecue offers an opportunity to avoid turning on an oven during the sweltering heat.

Here are a few barbecue recipes you might want to try one evening: FREEZER-TO-GRILL FISH 2 tablespoons lemon juice 2 tablespoons vegetable oil 1 tablespoon chopped chives 1 tablespoon chopped fresh parsley 1 teaspoon dried tarragon leaves 1 package (16 ounces) frozen fish fillets 2 medium tomatoes, cut into 6 slices 1 cup shredded Cheddar cheese MIX lemon juice, oil, chives, parsley and tarragon; brush on frozen block of fish. Reserve remaining mixture.

Cover and grill block of fish about 4 inches from hot coals, turning once and brushing occasionally with reserved lemon juice mixture, until fish flakes easily with fork, 20 to 30 minutes. Cut into serving pieces. Top each serving with tomato slice and about 2 teaspoons cheese. Serve on toasted English muffins if desired. 6 servings.

*** BARBECUED RIBS 4 1 -pound rack fresh pork loin back ribs 3 cups water 1 cup soy sauce 1 tablespoon plus 1 1 teaspoon cornstarch Sweet and Sour Sauce PLACE pork back ribs in Dutch oven; add water. Heat to boiling; reduce heat.

Cover and simmer 5 minutes. Remove ribs; drain. Mix soy sauce and cornstarch; brush on ribs. Continue brushing both sides of ribs with soy sauce mixture every 10 minutes, allowing mixture to penetrate pork, until mixture is gone.

Cover and grill ribs 5 to 6 inches from medium coals, brushing with Sweet and Sour Sauce every 3 minutes, until ribs are done and meat begins to pull away from bone (170 degrees), 15 to 20 minutes. Cut into serving pieces. Serve with remaining sauce. 8 servings.

*** SMOKED TURKEY 3 cups hickory wood chips 8-to-10-pound turkey 2 teaspoons poultry seasoning 1 onion, cut up 1 carrot, cut up 1 celery stalk, cut up COVER hickory chips with water. Let stand 30 minutes; drain.

Rub outside and cavity of turkey with poultry seasoning. Place vegetables in cavity of turkey. Flatten turkey wings over breast; tie with heavy string to hold securely. Tie legs together, then tie to tail. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Add 1 cup hickory chips to hot charcoal. Fill water pan with water. Place turkey, breast side up, on rack about 6 inches from water pan over coals.

Cover smoker and smoke-cook turkey, adding charcoal and soaked hickory chips every hour, until done (185 degrees), 7 to 8 hours (add water to pan during cooking if necessary). Let turkey stand 15 minutes before carving. 12 servings.

*** HONEY-GLAZED CHICKEN 1 cup honey 2 tablespoons vegetable oil 2 tablespoons prepared mustard 2 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon salt 2 1 -pound broiler-fryer chicken, cut up MIX all ingredients except chicken pieces. Cover and grill chicken, bone sides down, 5 to 6 inches from medium coals, 15 to 30 minutes; turn chicken. Cover and grill, turning and brushing 2 or 3 times with honey mixture, until chicken is done, 20 to 40 minutes longer. 6 servings.

*** GRILLED PORK CHOPS AND ONIONS 4 pork loin or rib chops, each about 3 inch thick 2 medium onions 2 teaspoons margarine or butter, melted Salt to taste Rubbed sage to taste Pepper to taste GRILL pork and onions 4 inches from medium coals, turning 1 or 2 times and brushing onions with margarine, until pork is done (170 degrees), about 20 minutes. Sprinkle salt and sage over onions; sprinkle salt and pepper over pork. 4 servings.

*** GRILLED LAMB CHOPS Grilling Sauce (below) 1 to 2 loin, rib or shoulder lamb chops per serving PREPARE grilling sauce. Remove fell (the paper like covering) if it is on chops. Slash outer edge of fat on lamb chops diagonally at 1-inch intervals to prevent curling (do not cut into lean).

Cover and grill lamb 5 to 6 inches from medium coals, turning and brushing 2 or 3 times with sauce, until done. Serve with any remaining sauce. 4 servings.

Garlic Mint Sauce: 1 cup mint-flavoured apple jelly 2 tablespoons water 2 cloves garlic, crushed HEAT all ingredients over medium heat, stirring constantly, until jelly is melted.

*** GRILLED MEAT AND VEGETABLE KEBABS 1-pound lamb boneless shoulder, cut into 1-inch cubes 1 pound veal or beef tenderloin, but into 1-inch cubes 1 cup Pesto 1 cup dry white wine or chicken broth 3 tablespoons lemon juice 8 ounces fresh medium mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 16 fresh bay or sage leaves 2 leeks, cut into 1-inch pieces 8 cherry tomatoes PLACE lamb and veal in glass or plastic bowl. Mix pesto, wine and lemon juice; pour over meat. Cover and refrigerate 1 hour.

Remove meat from marinade; reserve marinade. Alternate meat, mushrooms, bell pepper pieces, bay leaves and leek pieces on each of eight 9-inch metal skewers, leaving space between each piece of food. Top each skewer with tomato.

Cover and grill kebabs about 4 inches from hot coals 16 minutes, turning once and brushing with marinade occasionally, until meat is done. 4 servings.

Recipes from Best Barbecue *** GRILLED AMBERJACK Juice of a lemon 1 cup Gosling's Rum Deluxe 1 cup light olive oil Salt and freshly ground pepper to taste 2 whole amberjacks, gutted and scaled Several sprigs of fresh rosemary Lemon wedges MIX together the lemon juice, rum, olive oil, salt and pepper. Dip and coat the fresh well and let marinate while the coals get hot. Put some rosemary in the cavity and sprinkle some on the fish.

Grill five minutes per side or until just done - peek at the bone. Garnish with rosemary sprigs and lemon wedges.

*** GROG-GRILLED TUNA Four 2-inch-thick Bermuda tuna steaks Juice of 2 limes 4 tablespoons Gosling Black Seal Rum 1 teaspoon soy sauce 1 teaspoon ginger, grated Lime wedges for garnish WHILE the coals are getting hot, sit the tuna steaks in the lime juice, Gosling's Black Seal Rum, soy and ginger for 20 minutes or so. Grill the fish 3-4 inches from the heat. When browned (about 4 minutes) turn and cook another 4-5 minutes. Check for doneness, should be just opaque in the middle. Don't overcook. Serve immediately with lime wedges.

*** SEAFOOD & MELON KEBABS 1 pound large shrimp peeled, deveined, tails on 1 pound sea scallops, muscle removed 1 large cantaloupe, scooped with the large end of a melon-baller Juice of 2 oranges 1 cup Gosling's Black Seal Rum 1 tablespoon fresh ginger, minced 1 tablespoon jalapeno or serrano pepper, minced 1 cup peanut oil Salt and freshly ground pepper to taste MARINATE the shrimp and scallops in the orange juice, Gosling's Black Seal Rum, ginger, pepper and oil for 30 minutes. Thread the seafood, alternating shrimp, scallops and melon, on pre-soaked bamboo skewers (to prevent scorching). Season with salt and pepper and grill over hot coals about 2 minutes a side until just cooked. Brush during cooking with leftover marinade.

Serve hot.

Recipes from Spirit of Bermuda Cookbook