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.…

Roasted Halibut or Sea Bass with Balsamic Garlic glaze by Nancy Miyasaki

This recipe got rave reviews in a cookbook I love. However, it wasn't as boldly flavored as I would like. If you're looking for a simple, elegant dish with mild flavors, you will probably love it.

Juicy Seared Tuna Steak Recipe by Pamela Orbin

Learn how to make a beautiful sesame-crusted tuna steak.

Sauted Cilantro Halibut by Mihir Shah

This halibut dish really shines if you saute the fish over high heat; crispy outside and juicy in.

swordfish piccata by Ted Brooks

Pan fried swordfish with a quick and delicious piccata sauce

Healthy Fish Tacos by Marci Clark

I loved fish tacos, but didn't really like the fat in deep frying or the mess it makes in the house. This recipe is a similar take on baked unfried chicken. This recipe actually makes the fish crispier than frying and it holds up well with the delish dill sauce!

Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sushi maki combo

Parmesan Fish Fillets by nazevedo

Salmon Grilled with Lemon Pepper & Garlic by John Spottiswood

This is a super easy grilled salmon recipe that you will love and that will impress guests. The combined flavors of the grilled salmon infused with the lemon pepper and garlic salt are out of this world!

Baby Yellowtail Crudo by Jason Balestrieri

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.

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

Poached Salmon with Potato and Radish Salad by Karen Vivers

Light and flavorsome, salmon poached in tasty liquor served with a potato salad with a twist!

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."

Grilled Curry Tuna with a Shrimp and Coconut Puree on a bed of Rice Noodles by Alex Kemp

Please reproduce this recipe -and all of mine- for you OWN private use. I got up early one morning because I wasn’t able to sleep and went outside to get the paper…. still in my boxers! I noticed an article in the food section about a man who was…