Alder Hot Smoked Salmon with Pistachio and Dried Cranberry Crust and Orange Chipotle Vinaigrette by Bob Vincent

This recipe is adapted from one by Julie Campoy in her book Julienne. The original recipe called for baking the Salmon. I elected to hot smoke it with Alder wood. I added honey and mustard to coat the fish so the topping would adhere. I also added…

Trout With Apple, Lemongrass Gremolata And Riesling Butter Sauce by Danielle Pallaske

"Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that…

Red Fish on the Half Shell by Chuck Subra

Herb Talapia with Garlic by BearNakedBaker

Grilled Cod Fish Filet with Creamy Tomato Sauce !!! by Catherine Pappas

This is light and delicious!! Enjoy with Love, Catherine xo

Pan-Seared Ahi by Jeff Basenberg

Barbecue Baked Salmon by Salad Foodie

Salmon with a BBQ citrus glaze - unusual and tasty.

Lemon Rice with Crispy Salmon by Enda Love

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

Glazed Salmon Cakes by kathy vegas

These luscious salmon patties start with fresh salmon that is very coarsely chopped, leaving some larger pieces so the buttery texture of the salmon isn’t lost and the cakes stay moist inside. The lightly seasoned salmon is glazed with a spicy sweet mixture that really plays well with the richness of the fish.

Spicy Tilapia by AuntiePatti

This is a family favorite.

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross

SALMON with TOMATO SALSA by BearNakedBaker

Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....

Pan Grilled Talapia by Tony Hall

This recipe will take less time to cook than it does to heat up your Egg but the finished product is worth the effort. The amount of spices in this particular recipe is left up to your individual taste. For this cook I am leaving the cast iron skillet on the shelf and substituting my Emile Henry Flame Top Tarte Tatin for…

Crab Cake Balls by Catherine Pappas

These are very good for a Friday dinner or to serve as appetizers. Enjoy with Love, Catherine

Cherry Wood Smoked Rainbow Trout With Peach Relish by Bob Vincent

This trout dish was good. I used farm raised trout which can be somewhat bland compared to wild caught. I added a peach/fruit relish to put on the fish to jazz it up a bit. I used cherry wood for smoking which has a nice sweet smoke flavor. If you aren't into smoking as I am; grilling or pan frying the fish works fine as well.…