(Serves six)

6 x 175 to 200 g salmon, lampuki or denċi fillets
Freshly ground black pepper
Gozo sea salt
4 tbsps olive oil
2 to 3 tbsps tequila, in a teacup
1 lime, grated zest, and juice separate
For garnish: fresh coriander leaves and lime wedges

I have found that seasoning the fish and leaving it for a few hours or overnight in the fridge cures it lightly and firms up the flesh, as well as flavouring the fish.

Before dinner, brush the fish all over, first with olive oil, and then tequila, and let the flavours mingle until you are ready to cook. Then brush with lime juice, sprinkle on the lime zest, and cook under a hot grill, or on a griddle, until cooked to your liking.

Serve with the corn and tomatoes, together perhaps with a sliced avocado.

For a more substantial dish, when the weather turns cooler you might think of adding mashed potatoes into which you have mixed a little finely chopped green chili, coriander and chives.