Some fabulous fish recipes sure to tempt the tastebuds If you are not a meat-eater or just enjoy a light meal, fish is definitely the answer. Try one of these delicious recipes.

BROILED SALMON TARRAGON 1 cup butter, melted 2 teaspoons lemon juice 2 teaspoons Season-All 1 teaspoon ground marjoram 1 teaspoon tarragon leaves 1 teaspoon garlic powder 1 teaspoon lemon peel Dash ground red pepper 2 pounds salmon steaks COMBINE melted butter and lemon juice with seasonings. Arrange salmon steaks on greased broiler rack and brush with one half of the seasoned butter. Broil two inches from heat for five to ten minutes.

Carefully turn and brush with remaining butter mixture. Broil steaks seven minutes longer or until they can be flaked easily with a fork. Serve hot, garnished with stuffed olives, lemon wedges and parsley. Serves 4 to 6.

Variation: Broiled Salmon with dill -- Combine 1 cup melted butter, 2 teaspoons lemon juice, 2 teaspoons Bon Appetit, 1 teaspoon dill weed, 1 teaspoon onion powder, 1 teaspoon lemon peel, 1 teaspoon white pepper and dash each oregano and paprika. Brush mixture over salmon and cook following directions in above recipe.

*** PAN-FRIED FISH 4 whole fish for frying (trout, perch, bass) or 1 1 pounds fillet of sole 2 teaspoons Bon Appetit 1 teaspoon black pepper 1 1 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dry mustard dash nutmeg 1 cup corn meal Shortening for frying When using whole fish, clean and remove heads. Combine seasonings and rub over fish. Roll in corn meal. Fry fish in hot shortening, about 1 inch deep in a heavy skillet, until crisp and brown on both sides. It should take about eight minutes. Serve piping hot with tartar sauce and lemon.Serves 4.

*** L.C. CEVICHE Spicy and exotic lime-marinated fish bits from Mexico.

1 pound firm, white, fish fillets Lime juice to cover 3 bay leaves 1 teaspoon white pepper 1 teaspoon Bon Appetit 1 teaspoon instant onions 1 teaspoon crushed red pepper 1 teaspoon salt 1 cup sliced, stuffed olives 1 cup juice from olives 1 tablespoon oil 1 cup ketchup 2 tomatoes, finely chopped 1 hot chill pepper, chopped REMOVE tissue-like from fish. Cut fish into very thin strips one inch long or into small cubes. Put in glass jar and cover with lime juice. (It will take about 1 1 cups juice or 1 dozen limes, depending on size and amount of juice in limes.) Refrigerate overnight or for several hours. Drain. Combine fish with remaining ingredients. Store in refrigerator at least one hour. Will keep well in refrigerator for several days. When ready to serve, remove bay leaves and serve in individual dishes with lettuce. Serve 6 to 8.

*** FISH FILLETS IN A PACKAGE 2 fish fillets (about 1 pound) 1 teaspoon onion salt 3 teaspoon Season-All Dash mace 2 tablespoon soft butter 1 tablespoon lemon juice PLACE fillets on a piece of heavy duty aluminium foil. Thoroughly blend together onion salt, Season-All, mace, butter and lemon juice. Spread over top of fillets. Fold aluminium foil to make a package; seal edges.

Place package on grill about 5 inches from coals. Cook 20 minutes or until fish can be flaked easily with a fork. Turn package over after 10 minutes cooking time.

Variation: Dill Fish Fillets -- In the above, use 3 teaspoon salt, 1 teaspoon dill weed, 1 teaspoon black pepper and dash MSG in place of onion salt, Season-All and mace. Proceed as in above recipe.

Herbed Fish Fillets -- In the above recipe use 3 teaspoon salt, 1 teaspoon crushed rosemary leaves, 1 teaspoon tarragon Leaves, 1 teaspoon crushed fennel seed and dash black pepper in place of onion salt, Season-All and mace.

Proceed as in above recipe.

*** GRILLED FISH FENNEL Really an outdoor fish feast 4 small whole fish (about 2 pounds each) 1 cup butter 1 cup lemon juice 4 teaspoons salt 2 teaspoons fennel seed CLEAN fish and cut three diagonal slashes on each side. Melt butter; add lemon juice and 2 teaspoon of the salt. Brush part of this mixture over fish.

Combine remaining salt and fennel seed; rub inside and over outsides of fish.

Place fish in a basket, grill and cook about five inches from coals for 30 minutes or until fish flakes easily with fork; cooking time will vary depending on thickness of fish and heat of coals. Baste frequently with remaining butter mixture and turn once or twice during cooking time. Serve hot! Serves 4.

Variations: Dill Grilled Fish -- In above recipe use four teaspoons dill weed in place of fennel seed. Cook as directed.

Grilled Tarragon Fish -- In above recipe use four teaspoons tarragon leaves in place of fennel seed. Cook as directed.

Grilled Fish with Thyme -- In above recipe use two teaspoons thyme leaves in place of fennel seed. Cook as directed.

All recipes from Spices of the World Cookbook by McCormick