Garlic-Butter Octopus Jalisco-style by John Spottiswood

This dish is my best rendition of a traditional meal served in the state of Jalisco in Mexico. We had this first in a small local restaurant in downtown Puerto Vallarta, and have been in love with it since!

Thanksgiving Baked Stuffed Rockfish Recipe by John W. Johnson

In some parts of the Chesapeake Bay area stuffed rockfish is a Thanksgiving Tradition. Even though I rarely serve stuffed rock for Thanksgiving I love it and make it every time I catch a big one.

Ceviche de Pescado by Rosamaria Faz

Makes a great healthy option for warm summer days. Weather a main dish or appetizer, it pairs great with good beer.

Mahi Mahi with Pineapple by erin de martini

Simple recipe with lots of flavor!

Teppanyaki Salmon by Navaneetham Krishnan

Absolutely delicious with the typical Asian flavours.

Bombay Duck Fry by Paul Anderson Lumen

Bombay duck is actually dried fish...

Fried Black Pomfret (Bawal Hitam) In Soy Sauce. by Navaneetham Krishnan

Crispy fried and drenched with a fragrant salty, tangy and spicy soy sauce gravy.

Nyonya Assam Fish Curry by Navaneetham Krishnan

Spicy and tangy with home made paste.

Belacan (Shrimp Paste) Fish Sambal (Gravy) by Navaneetham Krishnan

Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.

Grilled Whole Fish Adobado by John Spottiswood

This is a delicious fish that is one of the most famous dishes of the Jalisco state in Mexico. We've eaten this a few times in restaurants near Puerto Vallarta...and love it! The recipe is adapted from one by Rick Bayless (exec. chef of the Frontera Grill in Chicago), who is one of my favorite chefs.

Hello Kitty Bento Box by Blackswan

Following my posts on Angry Birds Onigiri Bento Box, people went wild! I’ve many requests to make these cute Japanese rice balls for them. One of them is my good friend, Doris. Since her birthday was approaching, I decided to make her a Kitty Bento Box.

Ikan Masak Serai Kicap (Lemongrass Soy Sauce Fish) by Navaneetham Krishnan

aromatic and robust flavors are derived from a mix of Asian ingredients such as lemongrass, soya sauce and red chilies.

Sate Lilit Indonesia by kristy

Fabulous fish stick ever!

Garden Salmon Loaf by BearNakedBaker

Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce by Navaneetham Krishnan

Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges.