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	CRAB AND SHRIMP STUFFED FLOUNDER by Cecelia Heer One Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans, which is an accompaniment to his first cookbook of the same name, so I opted to try it myself. Well, back in the late 1970's, I used to make Stuffed Fillet of Flounder for dinner parties, but it was nothing like this one.…	1 vote 11927 views
	swordfish piccata by Ted Brooks Pan fried swordfish with a quick and delicious piccata sauce	2 votes 1 review 6716 views
	Ceviche by Michael Chen Light and refreshing ceviche. I used fresh striped bass that we caught on the Sacramento River, but think you could substitute with any fresh white fish, conch or scallops.	3 votes 1 review 1 comment 17054 views
	Broiled Tilapia Parmesan by kingnate9 "Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture."	1 vote 2855 views
	Seafood Kabob -- Quincy Market Style by John Spottiswood I went to school in Boston and used would sometimes go to Quincy Market on the weekends. There was a small takeout restaurant there that sold mouthwatering seafood and vegetable kabobs over a yummy rice pilaf. I've done my best over the years to emulate that flavor and the results are pretty tasty. Give it a try!	1 vote 4884 views