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	Dilmah Rose With French Vanilla Tea-Smoked Fish by Blackswan Inspiringly aromatic, with a medium bodied floral note, the flavour of Rose with a hint of French Vanilla combines with Ceylon tea in a perfect embrace. The refined Rose With French Vanilla Tea is simply perfect for my Smoked Red Snapper to usher in the New Year!	1 vote 2717 views
	Fresh Seared Tuna by Kimberly I love tuna, raw or seared. I live on Long Island so the fish is always very fresh. Some soy sauce and scallions is the perfect flavoring for this tuna.	1 vote 2974 views
	Salmon Cakes with Dijon Vinaigrette by Its a Food Fetish Salmon cakes made with fresh wild salmon and topped with Dijon vinaigrette.	1 vote 2 comments 3163 views
	LULU’S MISO SALMON FROM CHEF KAREN’S KITCHEN by Lulu This recipe for Lulu’s Miso Salmon is delicious. The sweet, salty miso butter and the spicy pickled ginger enhance the rich, nutty flavor of the Scottish salmon. At Lulu & Me (253 Fifth Avenue), it is served on a bed of sautéed spinach tossed with slivers of parsnips and shiitake mushrooms. LuLu’s Miso Salmon will be featured on…	1 vote 1978 views
	Salmon Wild Rice pattie cakes by Foodessa Transform the humdrum canned SALMON with enthusiasm into Salmon Wild Rice pattie cakes. For a dedicated post...refer to: http://www.foodessa.com/2018/01/canned-salmon-recipes-with-pizzazz.html	1 vote 4386 views
	SALMON WITH AUTUMN MIX LENTIL BLEND AND CHIVE OIL by Cecelia Heer I love the classic combination of salmon with lentils. After I discovered the Autumn Mix* blend that consists of “five” different lentils (moong dal (yellow); massor dal (red); French du puy (green); crimson (dark brown with red/pink lentil inside) and black beluga (looks like caviar), I started to use this “blend of five” for one of…	1 vote 1 comment 1803 views
	Salt Crusted Fish by Robyn Medlin When I saw the article in the May edition of Fine Cooking on Salt Encrusted Fish, I knew I had to try it. After all, I live in South Florida and I’m always trying to figure out new things to do with seafood. This technique is surprisingly easy! Essentially, you take a whole fish and encase it in a salt layer that steams the fish as…	1 vote 3346 views
	SMOKED ALASKAN WHITE KING SALMON ON A BED OF SUCCOTASH TOPPED WITH ALFALFA SPROUTS by Cecelia Heer I was introduced to white king salmon--or ivory salmon--more than a decade ago. Since then, it has always been on my radar screen. White king salmon has a softer flesh and is buttery and silky, less "meaty" than red salmon. It is clearly salmon,…	1 vote 2371 views
	Baked Citrus Halibut with Tropical Fruit by "Cheffie Cooks" Absolutely my newest recipe and the family loved it-I couldn't wait to share it with YOU!	1 vote 1310 views
	Lightly Breaded & Baked Tilapia by "Cheffie Cooks" Light and fresh fish baked in a matter of minutes!	1 vote 1312 views
	Sweet n' Sour Scallops by "Cheffie Cooks" Delicious supper entrée any night!	1 vote 1397 views
	Open-Faced Tuna Melt by Nutrisystem The Leaf If there’s one Nutrisystem menu item that should be a staple in your pantry, it’s our ready-to-go Tuna Salad. This perfectly seasoned lunchtime classic takes the meal prep out of your midday meal, so you can forget about opening cans, measuring ingredients, mixing and taste testing. Let Nutrisystem do the cooking for you with generous…	1 vote 356 views
	Air Fryer Fish Sticks with Tartar Sauce by Nutrisystem The Leaf When most people think of fish sticks, their minds probably go to that box of untouched, flavorless, freezer burnt fish sticks that are shoved in the back of the freezer. Turn this childhood classic into a meal that you actually want to eat. By using fresh cod fillets breaded in whole wheat flour, panko bread crumbs and flavorful…	1 vote 456 views
	Speedy Fish & Chips by Jennifer Blair This is supposed to be a good for you dish, but all I can say it is a really good dish. I got this from my mother it was one of our favorites when I lived @ home. Now my kids go there & love it too. This is the only way they will eat fish other that a heavy, oily, deep fried mess.	4 votes 2 reviews 3822 views
	Baked Haddock w Potato Crush by jason kim I grilled a fillet of haddock before work and was surprised how easy it was (much faster than baking). After seasoning with desired spices, you basically fry it on a non-stick pan for about 4 minutes on each side. But make sure the fillets are pat dry (you can place on clean paper towel for a few minutes) otherwise oil will splash…	1 vote 3009 views

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