Recipes
- Ensenada-Style Fish Tacos
- Grilled Swordfish with Melted Cabbage
- Olive-Oil-Poached Salmon and Braised Artichokes with Sauvignon Blanc
- Fried Fish with Smashed Chips
- Curried Sea Bass
- Flounder Francese with Toasted Almonds, Lemon and Capers
- Pan-Seared Swordfish Steaks with Shallot, Caper, and Balsamic Sauce
- Sumo Stew (Chanko Nabe) With Shrimp, Meatballs, and Bok Choy
- Pretzel Crusted Cod with Apricot Dijon Sauce
- Roasted Branzino with Lemons
- Baked Fish with Ratatouille
- Marinated Arctic Char with Salsa Verde
- Naked Spring Rolls
- Chicken Satay With Peanut Sauce
- Broiled Tilapia with Horseradish and Herb-Spiked Mayo
- Rodbenders Island Spiced Fried or Grilled Grouper
- Ceviche Shooter
- Creole Marinated Grilled Red Snapper
- Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs)
- Indonesian Fried Chicken
- Monkfish Saganaki
- Whole Striped Bass with Lemon and Mint
- Baked Fish Dinner For Two
- Fish Fajitas with Spicy Salsa Verde
- Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi
- Vietnamese Shrimp and Pork Crepes
- Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce
- Swordfish with Orange, Honey and Soy
- Maui Tacos' Fish Taco with Pineapple Tomato Salsa
- Spicy Walleye with Vegetables and Basil Cream
- Arctic Char Salad with Apples
- Tortilla-Crusted Tilapia
- Spicy Fish Tacos with Fresh Lime Sauce
- Halibut Green Curry
- Red Snapper in Crazy Water: Acqua Pazza
- Peanut-Crusted Trout with Pineapple Cilantro Relish
- Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw
- Smoked Fish with Cucumber "Noodles"
- Whole Grilled Bluefish
- Poached Salmon with Truffles and Shrimp in Cream Sauce
- Vietnamese Duck Soup
- Wild Striped Bass with Heirloom Tomato Vinaigrette and Provencal Olive Potatoes
- Prosciutto Roasted Bass with Autumn Vegetables
- Orange Roughy with Indian-Spiced Tomato Sauce
- Haddock Fish Sandwich
- Roasted John Dory with 'Barigoule' of Artichoke and Peppers
- Bulgogi-Style Steak with Kimchi Slaw and Tempura Fries
- Panko-Crusted Wild Striped Bass with Coconut-Guava Sauce
- Yellowtail Sashimi with Diced Chiles
- Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel