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On the West Coast, we're crazy about salmon and can be very particular about where it comes from. At LSFF, we've cooked and served a lot of wild salmon, and although we did try farmed salmon, we quickly returned to the wild variety for several reasons- not the least of which is the far superior taste and texture.

Tuna is a very meaty fish that stands up well to different treatments. The smoking adds another dimension to the flavour, but make sure you don't overcook it; tuna should always be served on the rare side or else it will be very dry. Salmon is also fabulous done this way. This can be cooked on the stovetop too, but make sure the fan is on high.

This looks as beautiful as it tastes. Large prawns marinated in white wine, olive oil and basil are then wrapped in paper thin slices of prosciutto and whole basil leaves before grilling. These can also be baked in the oven at 400°F.

Barbeque season is quickly approaching once again! Try using a buttery olive oil from Spain, such as the Nuñez de Prado, to let the flavours of both the fish & the marinade come through.