Grilled Salmon with Tomatoes and Cilantro Sauce by Salad Foodie

A dear friend prepared this for us and it's become our prized way of enjoying salmon fillets. She calls it Salmon Supreme, but I call it Salmon Divine! Tomatoes, onion, garlic and cilantro cook down to make the savory sauce for grilled salmon. Serve atop your choice of rice or pasta and add a side of bright vegetables or salad.

Oven-baked hake with vegetables and lovage by Easy Cook - Laka kuharica

Light, moist, delectable fresh hake baked with vegetables and olives.

Sardine Varuval (Dry Style) by Navaneetham Krishnan

Simply simple. Yet crazily yum with rice,tosai or toast

Grilled Salmon and Pineapple with Avocado salsa by John Spottiswood

None of our kids thought they were going to like the grilled pineapple in this recipe, but they all ended up loving it and we had none left over! The avocado salsa is mild and complements the salmon nicely without over powering it. The dish is beautiful and would be good for entertaining, but the meal is also easy enough for a week…

Sardine Rendang by Navaneetham Krishnan

Immersed with the intoxicating aroma of coconut and all the fragrant herbs.

Bean Sprouts And Salted Fish Stir-Fried by Navaneetham Krishnan

Simple and no-nonsense dish, simply good with just a plate of rice.

Fried Kembung (Mackerel) With Assam Sauce by Navaneetham Krishnan

Spicy-sweet-sour and aromatic sauce/dip.

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.…

spring rolls Spanish style. by Aherrera

Instant Tom Yam Noodle Soup by Navaneetham Krishnan

Spicy and tangy tom yam flavors but reached out with instant noodles in a simplified style.

Fish Batter by Micheline

This homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets.

Spicy Tuna With Potatoes by Navaneetham Krishnan

It's an anytime trick in the kitchen; savory with fragrant textures playing on the tongue.

Bacon Wrapped Trout by Robyn Savoie

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

Kinilaw na Dilis (Anchovie Ceviche) by ShaleeDP

A very common appetizer by many Filipinos local or abroad. This is a very old recipe shared over the years.

Senegalese Fish Yassa by John Spottiswood

I've been a huge fan of Moroccan food for a while, and have begun to expand my horizons into the foods of other African countries. This is the first dish I've tried from Senegal, which has a strong French influence, and it is extraordinary. I made this when my cousin and his wife came to town..and I told them they were my guinea…