| Heading | Recipe |
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Fish
| Bouillabaisse (Budget bouillabaisse) from carol k
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| Catfish Stew from William Bohannon
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| Copper River King Salmon with Berry-Ginger Salsa from Ray's Boathouse, Seattle, Washington
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| Crab-Stuffed Flounder from Lilann
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| Fillet of Snapper with Lime Sauce from La Tour d'Argent, Houston, Texas
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| Fish "Cooked" by Acid (Ceviche) from Heather Cook
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| Fish with Peach Sauce from Consuming Passions an Australian Cookbook
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| Fisherman's Stew (Cioppino) from Vicky Bryant
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| Grilled Fish (A tip on grilling fish) from Vicky Bryant
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| Grilled Mahi Mahi from fish4fun
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| Hake in Yogurt Dill Sauce (Baked Hake) from S. Chokel
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| Hazelnut Crusted Alaskan Halibut Fillet from Ray's Boathouse, Seattle, Washington
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| Hearth Healthy Salmon Loaf from Vicky Bryant (found at happycookers)
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| Ken's Salmon with Mango Salsa (An unusual delight! Taste sensation!)
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| King Salmon with Celery Root Puree and Nage from Rover's Restaurant, Seattle, Washington
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| Lemon and Spice Salmon from J. Gero
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| Lemon Orange Roughy and Spicy Broccoli from Jack Fox
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| Marlee's Flounder and Sauce (Fish and a light tomato/caper sauce) from Marlee
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| Monkfish from Marimar Torres, "The Catalan Country Kitchen" , 1992
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| New Orleans Seafood Stew from Allen Miglore
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| Salmon and Broccoli Casserole from Sonia
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| Salmon Dijonnaise from La Bonne Auberge, San Mateo, California
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| Salmon Loaf from Vicky Bryant (found on internet)
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| Salmon with Brown Mustard and Olive Oil from IPTV Recipes
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| Sauteed Mackerel Fillet (Mackerel - Zewah) from Davie Gravy
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| Sea Bass with Piquant Sauce from S. Chokel
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| Shark Steak in a Tangy Raspberry Sauce from Michelle Wilmore
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| Shmolts Blackened Rainbow trout from Bob Isherwood (Pennsyvania Culinary student)
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| Simple Grilled Salmon Kebobs w/ Dill from D.lishus
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| Tequila-Sunomono with Cucumbers & Octopus from Jorge G Attolini
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