Recipes
- Baked Red Trout Fillets with Parsley Pesto
- Pan Seared Halibut with Roasted Heirloom Tomatoes
- Baked Halibut with Arugula Salsa Verde
- Vietnamese Fried Spring Rolls
- Mojo Mahi Mahi with Toasted Quinoa
- Tomato-Rich Fish Stew
- Fish In A Vegetable Patch
- Bacon-Wrapped Salmon with Wilted Spinach
- Haddock Fish Sandwich
- Grilled Striped Bass with Summer Vegetables and Couscous Vinaigrette
- Fish on a Plank
- Arctic Char Salad with Apples
- Basil Fried Rice with Quail Eggs, Green Papaya Slaw and Thai Sausage
- Mackerel with Fennel, Olives, and Sun Dried Tomatoes
- Red Snapper Veracruzana
- Salt Crusted Snapper
- Ensenada-Style Fish Tacos
- Basa Fillets in Tomatillo Sauce
- Pickled Bamboo and Tamarind Seafood Soup: Canh Hai San Mang Chua
- Zucchini-Wrapped Halibut "Scallops"
- Thai Grilled Bison Skirt Steak Salad
- Tikinxic
- Roasted Branzino with Lemons
- Roasted Monkfish with Fennel-Saffron Compote
- Grilled Halibut with Lemon-Basil Vinaigrette
- Marinated Arctic Char with Salsa Verde
- Broiled Tilapia with Horseradish and Herb-Spiked Mayo
- Oven-Roasted Sea Bass with Ginger and Lime Sauce
- Toasted Coriander Spiced Red Snapper
- Naked Spring Rolls
- Grilled Corn with Sweet-Savory Asian Glaze
- Fish Fajitas with Spicy Salsa Verde
- Red Snapper in Crazy Water: Acqua Pazza
- Rainbow Chard and Radicchio Sauté
- Maui Tacos' Fish Taco with Pineapple Tomato Salsa
- Creole Marinated Grilled Red Snapper
- Rodbenders Island Spiced Fried or Grilled Grouper
- Bouillabaisse, Simplified
- Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
- Sole Meuniere With Rice Pilaf
- Grilled Chicken with Hot and Sweet Dipping Sauce
- Oven-Roasted Flounder With Bok Choy, Cilantro, and Lime
- Spicy Walleye with Vegetables and Basil Cream
- Smoked-Sable Tartare with Beets and Watercress
- Baked Fish Creole
- Barbecued Beef with Lemon Grass and Noodles
- Prosciutto Roasted Bass with Autumn Vegetables
- Wild Striped Bass with Heirloom Tomato Vinaigrette and Provencal Olive Potatoes
- Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw
- Yellowtail Sashimi with Diced Chiles