these tasty dishes to your menu. Also included is a barbecue sauce recipe for those who haven't settled on a favourite -- try it with the ribs.

TERIYAKI FISH 1 1 pounds cod, haddock or halibut fillets, about 1 inch thick 1 cup lemon juice 2 tablespoons soy sauce 1 tablespoons vegetable oil 2 cloves garlic, crushed If fish fillets are large, cut into 6 servings 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.

*** STUFFED FISH 8- to 10-pound salmon, cod or lake trout, cleaned Salt Pepper Garden Vegetable Stuffing (below) 1 cup (1 stick) margarine or butter, melted 1 cup lemon juice Vegetable oil SPRINKLE cavity of fish with salt and pepper; spoon Garden Vegetable Stuffing into cavity. Secure with skewers and lace with string.

Mix margarine and lemon juice; reserve. Brush fish with oil; place in hinged wire grill basket. Cover and grill about 4 inches from medium coals, turning basket 3 times and brushing fish occasionally with reserved lemon juice mixture, until fish flakes easily with fork, 45 to 60 minutes.

20 servings PER SERVING: Calories 340; Protein 39 g; Carbohydrate 3 g; Fat 19 g; Cholesterol 80 mg; Sodium 430 mg.

GARDEN VEGETABLE STUFFING 1 large onion, finely chopped (about 1 cup) 1 cup (1 stick) margarine or butter 2 cups dry bread cubes 1 cup chopped mushrooms 1 tablespoon plus 1 1 teaspoons lemon juice 1 egg 1 clove garlic, finely chopped 2 teaspoons salt 1 teaspoon dried marjoram leaves 1 teaspoon pepper COOK and stir onion in margarine until onion is tender; toss with remaining ingredients.

*** LEG OF LAMB BARBECUE 4- to 5-pound leg of lamb, boned 2 small cloves garlic, peeled and slivered 1 cup red wine vinegar 1 cup vegetable oil 1 cup packed brown sugar 2 tablespoons dried tarragon leaves 1 teaspoon salt 2 green onions (with tops), cut into 2-inch slices 1 can (8 ounces) tomato sauce TRIM excess fat from lamb; if necessary, cut lamb to lie flat. Cut 4 or 5 slits in lamb with tip of sharp knife; insert garlic slivers in slits. Mix remaining ingredients except tomato sauce; pour over lamb in glass dish. Cover and refrigerate, turning 2 or 3 times, 8 hours.

Remove lamb; stir tomato sauce into marinade. Cover and grill lamb 5 to 6 inches from medium coals until done (175 degrees), 50 to 60 minutes; turn lamb every 10 minutes and brush 2 or 3 times with marinade mixture during last 10 minutes of grilling. Remove garlic slivers.

14 servings PER SERVING: Calories 330; Protein 37 g; Carbohydrate 7 g; Fat 17 g; Cholesterol 120 mg; Sodium 350 mg *** GRILLED ZUCCHINI WITH BASIL 1 cup olive oil 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 1 teaspoon salt 1 teaspoon pepper 6 medium zucchini, cut into halves lengthwise MIX all ingredients except zucchini. Place zucchini cut side up on grill 5 to 6 inches from medium coals; brush with oil mixture. Grill about 3 to 5 minutes until slightly soft. Turn zucchini over; brush with oil mixture and grill 2 minutes until tender.

6 servings PER SERVING: Calories 115; Protein 2 g; Carbohydrate 6 g; Fat 9 g; Cholesterol 0 mg; Sodium 95 mg *** BARBECUED RIBS 4 1 -pound rack fresh pork loin back ribs 3 cups water 1 cup soy sauce 1 tablespoon plus 1 1 teaspoons cornstarch Sweet and Sour Sauce (below) 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 PER SERVING: Calories 425; Protein 21 g; Carbohydrate 20 g; Fat 29 g; Cholesterol 85 mg; Sodium 1790 mg *** SWEET AND SOUR SAUCE 1 cup water 1 cup ketchup 1 cup packed brown sugar 1 cup vinegar 1 cup Worcestershire sauce 1 tablespoon celery seed 1 teaspoon chilli powder 1 teaspoon salt Few drops red pepper sauce Dash of pepper HEAT all ingredients to boiling; remove.

*** BARBECUE SAUCE 1 cup ketchup 1 cup finely chopped onion (about 1 medium) 1 cup water 1 cup (1 stick) margarine or butter 1 tablespoon paprika 1 teaspoon packed brown sugar 1 teaspoon pepper 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce HEAT all ingredients except lemon juice and Worcestershire sauce to boiling over medium heat. Stir in lemon juice and Worcestershire sauce. Heat until hot.

About 2 cups sauce PER TABLESPOON: Calories 25; Protein 0 g; Carbohydrate 3 g; Fat 1 g; Cholesterol 0 mg; Sodium 120 mg (Betty Crocker's Best Barbecue Recipes)