Seared Peppercorn Tuna Steaks by Robyn Medlin

Instead of your traditional NY strip or ribeye, why not opt for Tuna Steaks on the grill? If you go for sushi-style rare in the middle, they are super quick and easy on the grill. For those who like their meat well done, leave on the grill a little longer and still get great flavor.

Grilled Swordfish - Marinade by Kimberly

Swordfish is juicy, tender and flavorful. It is a flakey white fish that costs about $16 per pound where I am from.

Bacon Wrapped Trout by Robyn Savoie

The salt and smoke from the bacon gives this delicate white fish all the seasoning it needs.

Baby Yellowtail Crudo by Jason Balestrieri

Salmon Mousse by BearNakedBaker

TUNA CASSEROLE by cortney kelly

i think this is a really healthy recipe. i hope anyone likes it.

Garden Salmon Loaf by BearNakedBaker

Shrimp Topped Cod by Claudia lamascolo

Shrimp on top of cod fish baked with a crisp tomato crust

Fruity Calamari by BearNakedBaker

Chopstick Tuna by Glenn

Got this from the Lititz Church of the Brethren cookbook, credited to Mim Hershey and it surprised me. It was simple to prepare yet had a taste that was surprisingly complex. I don't usually like nuts in my casseroles but this one worked perfectly. I recommend this recipe to anyone in a hurry who needs to make a good impression.

Hoisin Fish Recipe with Sunflower Seed Butter by Betsy's Best

Fishing for a good fish recipe? This dish has a nice twist with the combination of hoisin, the tang of dijon mustard, balanced with the sweet spice of Betsy’s Best Gourmet Seed Butter. Add this marinade to your favorite fish for a combination that will compliment any fish!

Grilled Catfish with Blackbean Relish by BearNakedBaker

Serve it up with a fresh tossed salad or corn on the cob

Crab Salad by K. Garner

Yummy.

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…

THE BEST WAY TO FRY FISH by GARY ESTESS

THIS IS A RECIPE WE USE FOR FISH THIS IS ONE EVERY ONE WILL LIKE WITH A LITTLE SOUTH OF THE BORDER FLAVOR