Tuna Conserva with Tomatoes, Cucumbers, Capers and Bread by Nate Appleman

Not to be confused with thick Sicilian caponeta made with eggplant, Neopolitan caponeta originated with local sailors who tossed tomatoes with a dash of seawater with the ship's store of hardtack. We have added cucumbers and capers to this simple tomato and bread salad, using baked leftover pizza dough torn into bite sized chunks,…

Smoked Salmon served with Red Onion Salsa and Sour Cream by Ernesto Stefani

Hamachi Salad on Sesame Melba by Patrice Martineau

Thinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma

Parmesan tuna belly red by Gianfranco Pulina

Steamed Suzuki Seabass with Truffles by Patrice Martineau

Steamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.

Baja fish tacos by Brett Ede

Cedar-Plank Salmon by John Howie

Pave of cod with spices, sauce and juice passion brandade by Lionel Beccat

Tuna dressed in Yuzu Arbequino Vinaigrette by David Chiddo

Tuna with a Japanese twist

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…

Lobster Hawaiian Sushi Rolls by Debi Shawcross

Chase Away The Winter Blahs...Throw a Sushi Dinner Party! Visit my blog to read the entire post: http://debishawcrossblog.com/?p=1905

Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Crab Cake

Szechwan Dusted Ahi Tuna by Alex Marsh

This is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils.

Nodoguro cooked with essential oils in saffron sauce and sea foam Sicilian by Andrea Matranga

A very delicate dish, in which stand all the components in a balanced way, with light flavors and at the same time well defined.

Panko Crusted Baked Tilapia by Salad Foodie

So I didn't find a recipe I liked for this and had to bungle my way through it alone. But it turned out pretty darned good! Nice crispy crunch, and baked without using a batter of egg or milk. If you have an alternative way please share!