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Time: 1 hour
Yield: 4 servings

Ingredients:

For the Fish:
4 Nature’s Best Seafood Haddock fillets
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold beer (lager works well)
Vegetable oil, for frying

For the Chips:
4 large russet potatoes, peeled and cut into thick strips
Salt, to taste

For Serving:
Malt vinegar
Tartar sauce
Lemon wedges
Peas (optional, for serving)

Directions:

1. Rinse the potato strips under cold water to remove excess starch. Pat them dry with a paper towel. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato strips in batches, ensuring not to overcrowd the fryer, until they are tender but not browned, about 5-6 minutes per batch. Remove them from the oil and drain on paper towels. 
2. Increase the oil temperature to 375°F (190°C). Fry the partially cooked potato strips in batches again until they are golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while still hot. 
3. In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you have a smooth batter. It should have the consistency of thick cream. Set aside for 10-15 minutes. 
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Pat the haddock fillets dry with paper towels and season lightly with salt and pepper. 
5. Dip each fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Fry in batches if necessary to avoid overcrowding the fryer.  
6. Once cooked, remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining batches. 
7. Serve the hot fish and chips immediately with malt vinegar, tartar sauce, lemon wedges, and optional peas on the side

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Time: 40 minutes
Yield: 5 servings

Ingredients:

12 ounces linguine pasta
1 pound mixed fish – Nature’s Best Seafood Cod, Tilapia, and Salmon, cut into bite-sized pieces
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, finely chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup white wine (optional)
1 cup seafood or fish broth
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon dried oregano
Salt and black pepper to taste
Zest and juice of 1 lemon
1/4 cup chopped fresh parsley
Grated Parmesan cheese for serving (optional)

Directions:
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
Season the mixed fish fillets with salt and black pepper. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the seasoned fish fillets to the skillet and cook for 2-3 minutes per side, or until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add the chopped onion and diced bell pepper. Sauté for 3-4 minutes until softened. Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.
If using white wine, pour it into the skillet and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, about 1-2 minutes.
Pour in the seafood or fish broth, red pepper flakes, and dried oregano. Season with salt and black pepper to taste. Allow the sauce to simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the cooked linguine and reserved pasta cooking water to the skillet with the sauce. Toss well to coat the linguine in the sauce. Gently fold in the cooked fish pieces, being careful not to break them apart too much. Stir in the lemon zest, lemon juice, and chopped fresh parsley. Taste and adjust seasoning if necessary.
Divide the fish medley linguine among serving plates or bowls. Serve hot, optionally garnished with grated Parmesan cheese and additional fresh parsley.

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Time: 1 hour
Yield: 4 servings

Ingredients:

20oz can of enchilada sauce 

1/2 pound of Nature’s Best Seafood Swai Fillets – cooked according to package 

½ pound Nature’s Best Seafood Raw EZ Peel Shrimp 51/60

1 cup corn kernels (fresh, frozen, or canned) 

1 cup black beans, drained and rinsed 

1 cup diced bell peppers (any color you prefer) 

1 cup diced onion 

2 cups shredded Mexican blend cheese 

1/4 cup chopped fresh cilantro 

8-10 flour tortillas 

Lime wedges, for serving 

Sour cream or Greek yogurt, for serving (optional) 

Directions:

1. Preheat the oven to 375°F (190°C). 
2. In a large mixing bowl, combine the cooked and chopped seafood, corn kernels, black beans, diced bell peppers, diced onion, shredded cheese, and chopped cilantro. Mix well to combine. 
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. 
4. Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the seafood filling onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely. Sprinkle any remaining cheese on top of the enchiladas. 
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. 
6. Remove the foil from the baking dish. Garnish the seafood enchiladas with chopped cilantro and serve hot. Serve with lime wedges and sour cream or Greek yogurt on the side, if desired. Enjoy!

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Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Portions (Fillets)
8oz uncooked pasta
1 tsp kosher salt
½ tsp ground black pepper
1 tsp garlic powder
2 tablespoons Italian seasoning
3 tsp butter
12oz pasta sauce

Directions:
Step 1 – Preheat oven to 350 degrees. Line a baking pan with aluminum foil.
Step 2 – Season salmon with kosher salt, pepper, garlic powder, and Italian seasoning. Put salmon on baking pan and place a pat of butter on top.
Step 3 – Cook pasta according to the instructions on the package.
Step 4 – Bake salmon in the oven for 5-7 minutes. Warm up pasta sauce.
Step 5 – Plate pasta with your favorite pasta sauce. Top it with Nature’s Best Salmon and a squeeze of lemon. Enjoy!

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Time: 30 minutes
Yield: 4 servings

Ingredients:
4 Nature’s Best Seafood Whiting Fillets
1 pinch salt
1 pinch pepper
1 fresh lemon
1 cup flour
3 tablespoons butter
Canola oil, for frying

Directions:
Step 1 – Season the whiting fillets with a dash of salt and pepper and a squeeze of fresh lemon. Let these sit for 5 minutes. After 5 minutes, pat dry each fillet with a paper towel to remove the excess moisture. Coat each fillet in flour.
Step 2 – To make the burnt butter sauce, simmer 3 tablespoons of butter on high heat until the butter is burnt. Remove from heat and set aside.
Step 3 – Heat canola oil in a pan on medium-high heat. Drop the fillets one at a time into the hot oil and fry about 3 to 4 minutes per side. While the fish is cooking, put the burnt butter in the pan and squeeze a fresh lemon over the fillets.
Step 4 – Serve over rice and garnish with basin chiffonade. Enjoy![/vc_column_text][/vc_column][/vc_row]

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Time: 20 minutes
Yield: 2 servings

Ingredients:
2 Nature’s Best Seafood Salmon Fillets
½ cup hoisin sauce
¼ cup balsamic vinegar
1/8 cup olive oil
1 pinch salt and pepper
1 fresh lime

Directions:
Step 1 – Mix together the hoisin sauce, balsamic vinegar, and olive oil in a small bowl.
Step 2 – Season the salmon fillets with a dash of salt and pepper and coat with the marinade.
Step 3 – Bake in the oven at 350 degrees for 5-7 minutes.
Step 4 – Top the salmon with a squeeze of fresh lime and enjoy!

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Time: 20 minutes
Yield: 2servings

Ingredients:
2 Nature’s Best Seafood Tilapia Fillets
¼ cup soy sauce
¼ cup sesame oil
2 tablespoons honey
2 tablespoons minced garlic
1 inch of peeled, grated ginger
1 tablespoon olive oil

Directions:
Step 1 – To make the marinade, mix the soy sauce, sesame oil, ginger, garlic, and honey in a plastic bag.
Step 2 – Place the tilapia filets in the plastic bag and marinate for 30 minutes to an hour.
Step 3 – In an oven safe dish, drizzle a tablespoon of olive oil and then pour thefillets and marinade into the dish.
Step 4 – Bake the fish in the oven for 10 minutes at 450 degrees. The fish should easily flake when it’s done.
Step 5 – Serve over rice and drizzle the remaining marinade over top. Enjoy!

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Time: 20 minutes
Yield: 4 servings

Ingredients:
4Nature’s Best Seafood Catfish Fillets
1 cup flour
1 cup Panko breadcrumbs
2 eggs
2 tablespoons water
Canola oil, for frying
1 cup mayonnaise
1 tablespoon capers
1 tablespoon sweet relish
1 tablespoon yellow mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire
1 squeeze of fresh lemon
4 (6-inch) hoagie rolls
2 cups shredded iceberg lettuce
4 lemon wedges, for serving

Directions:
Step 1 – Fill three shallow dishes with flour, eggs whisked with 2 tablespoons water, and panko breadcrumbs. Dredge each fish fillet first in the bowl of flour, then in the egg wash, and then into the breadcrumbs.
Step 2 – Heat canola oil in a pan on medium-high heat. Drop the fillets one at a time into the hot oil and fry until golden brown, about 3 to 4 minutes per side.
Step 3 – To make the tartar sauce, combine mayonnaise, capers, sweet relish, yellow mustard, Old Bay seasoning, Worcestershire sauce, and a squeeze of fresh lemon in a small bowl and mix well.
Step 4 – Slice each piece of bread in half lengthwise. Spread the tartar sauce on each piece of bread. Place the fried catfish on a bed of shredded lettuce and top with additional tartar sauce, if desired. Serve each po-boy with a lemon wedge on the side. Enjoy!

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Serves: 4
Total Time: 45 minutes

Ingredients

1 pound Nature’s Best catfish nuggets
¼ cup of milk
¾ cup plain yogurt
1 ½ cup of self-rising flour
¼ tsp. celery salt
½ tsp. salt
¼ tsp. ground pepper
Peanut oil

Directions

1. Combine milk and yogurt until mixed well.
2. Place catfish nuggets into a bowl, stir in milk and yogurt mixture; let marinate for 30 minutes.
3. Mix flour, celery salt, salt and pepper in a shallow dish.
4. Drain catfish nuggets and cover with flour mixture.
5. Deep fry nuggets in 370 to 375 degrees vegetable shortening.
6. Cook until nuggets are golden brown and cooked thoroughly (about 2-3 minutes). Drain nuggets on paper towels. Serve right away.

Chef Dave’s Tip: These pair great with ranch dipping sauce and coleslaw on the side. Yum!

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Serves: 4
Total time: 25 min

Ingredients

4 Nature’s Best whiting fillets
Dried Parsley (1 tsp)
Ground up Thyme (½ tsp)
Cayenne Pepper (½ tsp)
Onion Powder ( ¼ tsp)
Garlic Powder ( ¼ tsp)
Peanut oil, for cooking

Directions

1. Preheat oven to 425 degrees
2. Place fillets in a non-stick baking dish.
3. Mix parsley, thyme, pepper, onion and garlic powders.
4. Drizzle peanut oil over pan, place fillets into dish with seasoning on top
5. Cover fillets with foil and bake for 15 – 20 minutes, or until fish flakes easily with fork.

Chef Dave’s Tip: For easy cleanup, line your baking dish with aluminum foil.

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Serves: 4
Total Time: 40 min

Ingredients

4 Nature’s Best cod loins
1 cup of plain breadcrumbs
½ cup fresh parsley, chopped
3 cloves garlic, minced
¼ tsp. salt
¼ tsp. pepper
½ cup Parmesan cheese
2 tsp. butter or margarine, melted
Directions
1. Preheat oven to 325 degrees.
2. Mix all ingredients together to make breadcrumb blend, excluding fish and butter.
3. Drizzle fillets with butter and dip each side into breadcrumb mixture.
4. Bake uncovered for 15 to 20 minutes until fish flakes easily with fork.

Chef Dave’s Tip: For easy cleanup, line your baking dish with aluminum foil.

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Serves: 4
Total time: 20 mins

Ingredients
4 Nature’s Best tilapia fillets
3/4 cup freshly grated Parmesan cheese
1 teaspoon paprika
1 lemon, cut into slices
Salt and pepper to taste

Directions
1. Preheat the oven to 400 degrees .
2. In a shallow baking pan, combine cheese with paprika.
3. Drizzle the fish with olive oil and dredge in the cheese mixture.
4. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Add a dash of salt and pepper if desired. Serve the fish with the lemon wedges.

Chef Dave’s Tip: Using fillets of all the same size will allow them to all cook evenly.

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Serves: 4
Total time: 25 min

Ingredients
4 Nature’s Best swai fillets
2 tablespoons butter
1/4 cup dry white wine
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
Pinch of chili powder
Olive oil

Directions
1. Preheat oven to 350 degrees F.
2. Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan.
3. Melt margarine in a saucepan over medium heat.
4. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Chef Dave’s Tip: Pair this dish with orzo for a light summer meal.

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Serves: 4
Total time: 5 Minutes

Ingredients
¼ cup extra-virgin olive oil, divided
1 cup cornmeal
4 catfish fillets
Kosher salt
Freshly ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat
Step 2 – Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

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Serves: 4
Total time: 30 minutes

Ingredients
4 whiting fillets
2 Tbsp olive oil

Rub ingredients:
1 tsp garlic powder
1 tsp dried parsley
1 tsp onion powder
1 tsp red pepper flakes
1 tsp of lime juice
2 tsp of seasoned salt

Directions
Step 1 – Preheat oven to 400°F.
Step 2 – Mix all rub ingredients together.
Step 3 – In a baking pan, coat fish with olive oil. Then coat the fish in the spice mixture.
Step 4 – Place the fish the oven and bake for 10-15 minutes until fish is flaky.

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Serves: 4
Total time: 25 minutes

Ingredients
2 lb. whiting fillets (6-8 fillets)
1 1/3 cups all-purpose flour
2 tsp. lemon pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. garlic powder
1/2 tsp. black pepper
canola oil (for frying)

Directions
Step 1 – Season the fish with a blend of lemon pepper, salt, dried dill, garlic powder, and black pepper. Sprinkle the fillets with half of the seasoning. Mix the remaining spice into the flour.
Step 2 – Dredge the seasoned fish in the seasoned flour and set it on a tray to rest while the oil heats. Heat about 1 1/2 to 2 cups of canola oil in a cast-iron skillet to 325 degrees. Pan-fry the fish on both sides until golden and crispy.
Step 3 – Adjust the temperature to maintain 325 as needed. Drain the fish on paper towels or a wire rack. Serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
2 pounds whiting fish fillets
salt and ground black pepper to taste
1 lemon, halved, divided
¼ cup butter, divided
1 tablespoon vegetable oil
1 cup all-purpose flour
2 teaspoons minced garlic
1 tablespoon capers

Directions
Step 1 – Season fish with salt and pepper and squeeze 1 lemon half over fish.
Step 2 – Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
Step 3 – Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
Step 4 – Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
Step 5 – Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

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Serves: 6
Total time: 1 hour 45 minutes

Ingredients
⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

Directions
Step 1 – Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Step 2 – Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice and toss well. Season to taste with salt and pepper and refrigerate until ready to serve.
Step 3 – Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Step 4 – Remove the tilapia from the marinade and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

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Serves: 4
Total time: 30 minutes

Ingredients
4 fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
¼ cup mayonnaise
½ cup sour cream
⅛ teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill

Directions
Step 1 – Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Step 2 – Season the tilapia fillets with salt, pepper, and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. Usually about 2 slices on each piece so that it covers most of the surface of the fish.
Step 3 – Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
Step – While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

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Serves: 4
Total time: 25 minutes

Ingredients
3 skinless tilapia fillets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced red onion
4 tablespoons lime juice
2 tablespoons Worcestershire sauce
1 jalapeño, seeded and finely chopped
8 to 12 corn tortillas
1/2 cup shredded iceberg lettuce
Sour cream and lime wedges, for serving

Directions
Step 1 – Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
Step 2 – Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
Step 3 – Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
Step 4 – Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.

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Serves: 4
Total time: 40 minutes

Ingredients
4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Directions
Step 1 – Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Step 2 – Rinse tilapia fillets under cool water, and pat dry with paper towels.
Step 3 – Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Step 4 – Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

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Serves: 4
Total time: 25 minutes

Ingredients
1/2 cup chipotle chiles in adobo sauce
2 tablespoons honey
2 scallions, white and green parts, roughly chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6- to 8-ounce tilapia fillets
Coleslaw and lemon wedges, for serving

Directions
Step 1 – Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined.
Step 2 – Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
Step 3 – Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

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Serves: 4
Total time: 35 minutes

Ingredients
2 pounds of sea trout fillets
2 Tablespoons minced onion
¼ cup stick unsalted butter melted
2 Tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon paprika
2 teaspoon red pepper flakes
dash black pepper
1 Tablespoon capers

Directions
Step 1 – Heat oven to 350 F.
Step 2 – Butter a glass casserole -large enough so that the fillets aren’t crowded. Lay the fillets in a single layer in the glass casserole.
Step 3 – Whisk the melted butter, lemon juice, minced onion, salt, paprika, red pepper flakes, black pepper until well blended. Also add the capers. Pour the sauce evenly over the fillets.
Step 4 – Bake in the heated oven for 20 to 25 minutes. The fillets will be firm but still moist. Serve immediately and spoon some additional sauce over the fillets.

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Serves: 4
Total time: 20 minutes

Ingredients
Ingredients:
4 Sea Trout Fillets
1/2 cup bread crumbs
1 cup ground pecans
1 teaspoon minced basil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Cooking Spray

Directions
Step 1 – Using a paper towel, dry your trout fillets, then season with salt and black pepper.
Step 2 – Combine the breadcrumbs, pecans, olive oil, basil, lemon juice, salt, and black pepper in a small bowl. Mix well. Press the trout into the coating mixture.
Step 3 – Spray your air fryer basket with cooking spray, and then set your trout in the basket. Spray the tops with cooking spray. Set the temperature to 400 degrees F for 8-10 minutes.
Step 4 – Check the internal temperature of the fish. Before removing it from the air fryer basket, the internal temperature should be 145 degrees F. Plate, serve, and enjoy!

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Serves: 6
Total time: 30 minutes

Ingredients
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
½ cup fresh breadcrumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 fillets salmon
salt and pepper to taste
6 lemon wedges

Directions
Step 1 – Preheat the oven to 400 degrees F. In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the breadcrumbs, pecans, and parsley.
Step 2 – Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Step 3 – Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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Serves: 6
Total time: 25 Minutes

Ingredients
¼ cup butter
1/ cup honey
4 cloves garlic, crushed
2 ½ pounds salmon
Sea salt, to taste
Cracked pepper, optional, to taste
Lemon slices, optional, for serving
2 tablespoons fresh parsley, optional, chopped, for serving

Directions
Step 1 – position a rack in the middle of the oven and preheat to oven to 375 degrees F
Step 2 – line a baking tray with a large piece of foil, big enough to be folded over and create a packet. Alternatively, you can use two large pieces of foil to create an overlap if the foil can’t quit fit the salmon on its own
Step 3 – in a small saucepan, melt the butter over medium-low heat
Step 4 – add the honey, garlic, and lemon whisking until the honey has melted through the butter and mixture is well combined.
Step 5 – place the salmon onto the prepared baking dish and pour the honey mixture over it, spreading it evenly using a brush or spoon
Step 6 -6 sprinkle the salmon with salt and pepper
Step 7 – fold the foil so it forms a packet and ensures the butter does not leak out during the cooking process. Make sure the packet is completely sealed
Step 8 – bake until cooked through, about 15 – 18 minutes
Step 9 – Open the foil carefully and broil the top of the salmon until caramelized, about 2-3 minutes on medium broiler heat
Step 10 – Garnish with lemon slices and parsley and serve

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Serves: 6
Total time: 25 minutes

Ingredients
2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Directions
Step 1 – Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Step 2 – Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don’t spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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Serves: 4
Total time: 20 minutes

Ingredients
½ cup sugar
2 ½ tablespoons coarse sea salt, pulsed gently in food processor
Freshly ground black pepper, to taste
16 ounces salmon, cut into 4 fillets, with skin
Olive oil

Directions
Step 1 – Preheat the broiler to 450 degrees F.
Step 2 – Mix together the sugar, salt, and black pepper into a shallow bowl. Dip each salmon fillet into the mixture and properly coat them.
Step 3 – Heat some olive oil in a pan over medium heat. Place fillets into the pan, skin-side down. Saute for the five minutes.
Step 4 – Flip each fillet onto the other side and saute for another 2-3 minutes. Sprinkle more sugar onto the salmon fillets.
Step 5 – Place the pan into the oven, allowing it to broil for another 5-10 minutes. Allow the salmon to properly cool before peeling off the skin and serving.

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Serves: 2
Total time: 10 Minutes

Ingredients
2 tablespoons lemon juice
1 tablespoon ground black pepper
1 ½ tablespoons mayonnaise
1 tablespoon yellow miso paste
2 tablespoons Dijon mustard
1 pinch cayenne pepper or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on

Directions
Step 1 – whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
Step 2 – Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Step 3 – Cover Salmon with plastic wrap and refrigerate for 30 minutes.
Step 4 – Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Step 5 – Place fillets on the prepared baking sheet. Spread remaining lemon-mixture on fillets with letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Step 6 – Bake in preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

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Serves: 4
Total time: 40 minutes

Ingredients
1 1/2 pounds mahi mahi
1 teaspoon Butter
1 Garlic
1 teaspoon teriyaki sauce
2 teaspoons Lemon juice
1 teaspoon Honey
1 teaspoon Sesame seeds

Directions
Step 1 – Melt butter in a skillet and brown garlic. Remove from heat and add teriyaki, lemon juice, honey, and sesame and mix well.
Step 2 – Marinate fillets 30 minutes.
Step 3 – Grill over medium coals until white and flakey.

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Serves: 3
Total time: 1 hour 10 minutes

Ingredients
3 slices Mahi
Sale, to taste
Pepper, to taste
½ cup sherry wine
2 tablespoons butter, divided in half
1 cup mayonnaise
1 large onion, sliced
½ cup breadcrumbs
Steamed rice, optional, for serving

Directions
Step 1 – Preheat the oven to 425 degrees F
Step 2 – Rinse the fish, then sprinkle with salt and pepper to taste
Step 3 – In a large disposable food storage bag, add the sherry wine
Step 4 – place the Mahi inside the bag, massaging them slightly to ensure every part is exposed to the sherry
Step 5 – Place the sealed bag in the fridge for 30 minutes to allow the fish to marinate
Step 6 – line a baking dish with foil, then grease the foil with 1 tablespoon of the butter
Step 7 – remove the fish slices from the bag and lay them in the prepared dish
Step 8 – spread the mayonnaise over top
Step 9 – sprinkle the onions and breadcrumbs over the top
Step 10 – dot the fish with the remaining butter
Step 11 – place the dish in the oven and bake until a meat thermometer inserted into the thickest part of one of the slices reads 145 degrees F, about 20 minutes
Step 12 – serve hot with a side of steamed rice

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Serves: 6
Total time: 30 minutes

Ingredients
4 mahi fillets
2 tablespoons olive oil
1 tablespoon unsalted butter
3 tablespoons flour
1 tsp EACH garlic powder, onion powder, salt, paprika
1/2 teaspoon pepper
3 tablespoons minced shallots
3-4 cloves garlic minced
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice more or less to taste
salt and pepper to taste

Directions
Step 1 – Mix together 3 tablespoons flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp paprika, and 1/2 teaspoon pepper in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
Step 2 – Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking.
Step 3 – If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
Step 4 – Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste and add additional lemon juice if desired.
Step 5 – Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives. Serve immediately with rice, mashed potatoes or pasta.

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Serves: 6
Total time: 20 minutes

Ingredients
1 pound mahi
salt and pepper
1 tablespoon olive oil
8 small soft flour or corn tortillas
2 cups shredded red or green cabbage
1 cup cherry or grape tomatoes, thinly sliced
1 cup kalamata olives, halved
1 cucumber, seeded and diced
1/2 cup crumbled feta cheese
tzatziki sauce for topping

Directions
Step 1 – Season both sides of the fish with a few generous pinches of salt and pepper.
Step 2 – Heat oil in a large sauté pan over medium-high heat. Add the fish and cook for 2-4 minutes per side, until the fish is cooked through and opaque and flakes easily. Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Step 3 – Assemble your tacos by layering the following on flour tortillas: cabbage, fish, tomatoes, olives and cucumber. Then top with feta and tzatziki to taste. Serve warm, with lemon wedges for a squeeze of juice.

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Serves: 4
Total time: 35 minutes

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
Step 1 – In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Step 2 – Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Step 3 – Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish and serve immediately.

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Serves: 2
Total time: 35 minutes

Ingredients
1 pound mahi, cut into two ounce portions
2 egg whites
½ cup panko breadcrumbs
½ cup sweetened, shredded coconut
¾ teaspoon salt, divided, plus more for seasoning
8 tablespoons light mayo
8 teaspoons lime juice
¼ teaspoon cumin
1 garlic clove, grated
½ teaspoon sirracha
1 avocado, diced
1 mango, diced
8 mini brioche buns or any kind of mini bun or roll

Directions
Step 1 – Preheat oven to 375 degrees. Set a cookie cooling rack on top of a baking sheet and spray with non-stick cooking spray.
Step 2 – In a small bowl whisk egg whites until frothy. On a large plate, mix panko, coconut and ½ teaspoon salt. Season with a little bit of freshly cracked black pepper.
Step 3 – Season fish portions with salt and pepper. Coat in egg mixture, making sure excess drips off, and then coat in coconut mixture, patting off any excess breading.
Step 4 – Place filets on cooking rack and back until golden brown and cooked through, about 20 minutes.
Step 5 – While fish is cooking, mix together remaining salt, mayo, lime juice, cumin, garlic and sirracha.
Step 6 – Toss mango and avocado together, season with a little bit of salt and pepper.
Step 7 – Slather buns with lime mayo, place filet on top and top with a little bit of diced mango and avocado.

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Serves: 4
Total time: 15 minutes

Ingredients
4 mahi fillets
2 tablespoons butter
1 tablespoon olive oil
1 lemon

SEASONING MIX:
1 ½ teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon fine grain sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Directions
Step 1 – Combine all Seasoning Mix ingredients in a small bowl.
Step 2 – Pat fillets dry with paper towels. Season the fillets liberally with Spice Mix on both sides, pressing the seasoning into the fish with your hands. Wash hands thoroughly.
Step 3 – Place a large sauté pan over medium-high heat and add butter and oil. When the fat is nice and hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip fish over and continue to cook until opaque and completely cooked through.
Step 4 – Squeeze lemon juice over the fish and serve.

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Serves: 4
Total time: 20 minutes

Ingredients
4 white fish fillets, firm, about 6- inches long and 1 inch thick (cod, halibut, or Mahi recommended)
3 tablespoons butter, melted
Juice and zest from 1 medium lemon
1 teaspoon kosher salt, divided, plus more to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
Freshly chopped basil or parsley leaves, optional, for garnish and flavor
Lemon slices, optional, for serving

Directions
Step 1 – Using paper towels, thoroughly pat dry the fish fillets to help ensure their browning in the pan
Step 2 – In a bowl, combine the melted butter, lemon juice, lemon zest, and ½ teaspoon, salt, stirring to ensure they are combined well. Taste for seasoning.
Step 3 – In a separate bowl, combine the remaining ½ teaspoon with the paprika, garlic powder, onion powder and black pepper
Step 4 – evenly press the fish fillets into the paprika spice mixture on both sides
Step 5 – In a large heavy pan on the stove-top, heat the olive oil over medium-high heat.
Step 6 – Once the oil is sizzling hot, add the fillets 2 at a time and cook until the fish becomes opaque, feels firm in the center, and is browned, about 3-4 minutes per side. Drizzle some of the lemon butter sauce over the filles as they cook, reserving the rest for serving.
Step 7 – Season to taste and repeat until all the fillets are cooked.
Step 8 – Serve the fillets with the remaining lemon butter sauce, the basil or parsley, and the lemon slices

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Serves: 4
Total time: 15 minutes

Ingredients
1 ½ pounds of grouper fillets
2 tablespoons softened unsalted butter
2-3 tablespoons lime juice
zest of one lime
salt & freshly ground black pepper to taste

Directions
Step 1 – Heat a grill on medium to medium high heat.
Step 2 – Stir the zest and juice of one key lime into the softened butter.
Step 3 – Brush Key lime butter on each grouper fillet and season with salt & pepper.
Step 4 – Place fillets on the grill and cook approximately 6 minutes per side. When cooked the fish will become opaque and flaky.
Step 5 – Once the fillets are cooked through, place on serving dish and brush with any remaining butter.
Step 6 – Serve with additional lime wedges or pico de gallo if desired.

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Serves: 6
Total time: 30 minutes

Ingredients
2 grouper fillets
2 tablespoons of butter
2 tablespoons of olive oil
Cajun Seasoning
4 tablespoons of butter
1 tablespoon of balsamic vinegar
1 grated garlic clove
2 shallots
1 1/2 cups of canola oil
1 cup of flour
1 teaspoon each of kosher salt and ground black pepper

Directions
Step 1 – Add 4 tablespoons of butter to a pot along with 1 grated garlic clove. Bring to a simmer and constantly swirl the pot around to keep the butter from burning. Butter has water in it that will bubble and spit as it cooks off. Let this happen until it starts to calm a little then remove from heat. Add the butter to a bowl along with the balsamic vinegar. Whisk to combine, then set aside
Step 2 – Heat 1 1/2 cups of canola oil to around 350 F. Remove the ends from 2 shallots. Peel the skin. Slice the shallots very thinly. Pull them apart gently.
Step 3 – In a bowl whisk together 1 cup of flour and 1 teaspoon each of kosher salt and ground black pepper. Add the shallots to the bowl of flour, then dump it in a sieve and shake it back over the bowl. Repeat until they are all coated.
Step 4 – Get them into the oil. Cook around 2 to 3 minutes then flip them if you can. Cook another minute or 2 being careful not to burn them. Transfer to a bowl lined with paper towels and sprinkle with some kosher salt.
Step 5 – Remove the very end of the tail section from the grouper. Cut the rest into equal portions. Sprinkle with Cajun Seasoning.
Step 6 – Preheat your oven to 425 F. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the butter is melted and bubbling and the oil is starting to smoke a bit lay the fish seasoning side down. Sprinkle the back with some more Cajun Seasoning
Step 7 – Sear for 3-4 minutes and then flip. Place in the oven and cook another 2-3 minutes or until a knife can easily slide into the thickest part.
Step 8 – Remove to a plate and brush with the balsamic butter. Allow to rest for a few minutes. Top with fried shallots and serve

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Serves: 6
Total time: 10 minutes

Ingredients
3 tablespoons butter
flour, for lightly dredging and coating fish
2 large grouper filets (about 1 1/2 pounds)
juice of 1 lemon, about 3 to 4 tablespoons
salt and pepper, to taste
taco or fajita shells
1 cup romaine or iceberg lettuce, chopped
1 tomato, diced
1 cup shredded cheese (cheddar, Monterrey Jack, etc.)
1/4 cup grainy dijon mustard
2 tablespoons honey, or to taste
1 tablespoon lemon juice, or to taste
salt and pepper, to taste

Directions
Step 1 – To a large skillet, add the butter and heat over medium-high heat to melt butter.
Step 2 – Dredge fish through flour, coating both sides.
Step 3 – Add fish to skillet, season with salt and pepper, and cook for about 3 to 4 minutes on first side, or until nicely seared and lightly golden browned.
Step 4 – Flip fish, season with salt and pepper, squeeze the lemon over the fish and cook for about 2 to 3 minutes on second side, or until fish is lightly golden browned on both sides and cooked through.
Step 5 – Lightly warm each taco shell momentarily on a dry skillet over medium-high heat before adding lettuce, sliced fish, sprinkling with tomatoes, and cheese; set aside while you make the sauce.
Step 6 – To a small bowl, add the mustard, honey, lemon juice, salt, pepper, and whisk to combine. Taste, check for flavor balance, and make any desired tweaks. Drizzle sauce over tacos and serve immediately. Fish will keep airtight in the fridge for up to 3 days and sauce will keep airtight in the fridge for up to 1 week.

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Serves: 4
Total time: 30 minutes

Ingredients
1/2 cup pecan pieces
1/2 cup dry breadcrumbs
1/3 cup flour
2 eggs, beaten
1 pound grouper fillet, cut diagonally into 4-ounce pieces
salt and pepper, to taste
3/4 cup butter or margarine
1 lemon, juiced
1 bunch fresh Italian parsley, chopped

Directions
Step 1 – Preheat the oven to 400 degrees F.
Step 2 – Combine the pecans and breadcrumbs in a food processor. Process until they are coarse crumbs then transfer to a shallow dish.
Step 3 – Place the flour in a shallow dish. Place the beaten egg in another shallow dish.
Step 4 – Season the grouper with salt and pepper. Dredge each piece first in the flour, then in the egg, letting any excess drip off. Press each side of the fish into the pecan crumbs to coat.
Step 5 – Melt 1/4 cup of the butter in an oven-proof skillet over medium-high heat. Cook the fish for one minute on each side. Place the skillet in the oven and bake for 10 minutes or until the fish flakes easily with a fork. Transfer the fish to a serving platter and keep warm.
Step 6 – Wipe out the skillet and add the remaining butter to it. Cook over high heat until the butter starts to brown, stirring constantly. Stir in the lemon juice and parsley. Pour the browned butter sauce over the fish and serve immediately.

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Serves: 4
Total time: 25 minutes

Ingredients
1 ½ lb grouper fillet
kosher salt
1 tbsp dry oregano
1 to 1 ½ tsp ground cumin
1 tsp sweet paprika
½ tsp black pepper
4 large garlic cloves, minced
Juice of 1 large lemon, more for later
Extra virgin olive oil
6 to 8 oz cherry tomatoes, halved
6 to 8 pitted kalamata olives, sliced
¼ oz chopped fresh dill

Directions
Step 1 – Heat oven to 400 degrees F.
Step 2 – Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
Step 3 – Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil. Arrange cherry tomatoes and olives on top of the fish fillets.
Step 4 – Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Step 5 – Remove from heat and add fresh dill. Enjoy!

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Serves: 4
Total time: 35 minutes

Ingredients
1 1/2 pounds flounder fillets
1 teaspoon salt, or to taste
1/8 teaspoon black pepper
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 teaspoons finely minced onion
1 teaspoon paprika
1 tablespoon fresh parsley, for serving
4 slices or wedges lemon, for serving

Directions
Step 1 – Grease a shallow baking dish. Preheat oven to 325 F.
Step 2 – Cut the flounder fillets into serving-size portions.
Step 3 – Arrange the pieces in the prepared baking dish, and sprinkle fish with salt and the freshly ground black pepper.
Step 4 – In a small bowl or measuring cup, combine melted butter, 2 tablespoons lemon juice, and minced onion.
Step 5 – Pour the lemon-butter mixture over fish. Sprinkle the fish with paprika.
Step 6 – Bake in the preheated oven for about 15 to 25 minutes, depending on thickness of the fillets, or until fish is cooked through and flakes easily with a fork.
Step 7 – Garnish with chopped parsley, lemon wedges, and serve with garlic aioli (if desired).

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Serves: 2
Total time: 15 minutes

Ingredients
Ingredients:
2 fillets of flounder
1/2 cup of finely chopped/crushed pistachios
1 Meyer lemon
2 Tbsp cold unsalted butter cut in small pieces
olive oil
salt and fresh pepper
1 bag of baby spinach

Directions
Step 1 – Set oven to 400F. Drizzle a little olive oil in a pot and heat it up on a medium heat.
Step 2 – When the pan is hot, put in the spinach and, pulling the pan off the heat, just toss it and let it wilt. Add some salt and pepper. Set aside.
Step 3 – Drizzle the bottom of a baking dish with olive oil and lay the two pieces of flounder on top. Sprinkle them liberally with salt and pepper and then drizzle them with olive oil.
Step 4 – Press in a good coating of the crushed pistachios over each fish. Don’t skimp.
Step 5 – Dot with the butter, squeeze half the lemon over the fish, and bake for 10 minutes.
Step 6 – Put under the broiler briefly, just until the nuts get a little golden and everything is sizzling. Watch carefully because the nuts will burn very quickly.
Step 7 – Serve the fish over the spinach with wedges of Meyer lemon.

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Serves: 4
Total time: 20 minutes

Ingredients
2 large egg yolks
½ cup whole milk
½ cup all-purpose flour
Salt, to taste
4 5-ounce flounder fillets
1 stick unsalted butter, cut into tablespoons
¼ cup breadcrumbs
Extra-virgin olive oil
2 tablespoons lemon juice, plus lemon wedges for serving
Parsley leaves, for garnish

Directions
Step 1 – Whisk egg yolks with milk in a medium, missing bowl. In a shallow dish, add breadcrumbs and season with salt. In a separate shallow dish, add flour
Step 2 – Dredge the flounder in the flour, dusting off the excess. Then dredge in the egg mixture. Finish by drenching in the breadcrumbs
Step 3 – Melt 2 tablespoons of butter in 2 tablespoons of oil in a large skillet over medium heat. Cook 2 fillets at a time, until crispy and golden on the outside, then flip. The fish should require about 3 minutes per side. Transfer the cooked fish to a plate, wipe out the skillet and repeat the exact steps with the butter, oil, and fish
Step 4 – Now, create your sauce. Wipe out the skillet. Whisk the remaining 4 tablespoons of butter and 2 tablespoons of lemon juice in the skillet. Season with salt. Plate the fish and spoon sauce over. Garnish with parsley and serve with lemon wedges

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Serves: 4
Total time: 40 minutes

Ingredients
4 large flounder fillets
5 plum tomatoes
1⁄2 Spanish onion, Chopped
2 garlic cloves
20 kalamata olives, pitted and chopped
2 tablespoons capers
1 lemon
1⁄4 cup white wine
2 tablespoons extra virgin olive oil
1⁄2 teaspoon italian seasoning
1 bunch fresh basil
3 tablespoons fresh grated parmesan cheese
1 dash kosher salt
1 dash of fresh ground black pepper

Directions
Step 1 – Preheat oven to 425 degrees F.
Step 2 – Blanch tomatoes. To do this bring a pot or deep sauce pan of water to a boil. Places tomatoes in the boiling water for about 30 seconds. Remove and immediately put them in a bowl of ice water. Let them chill, you will start to see the skins pull away from the meat. After a minute or two take tomatoes out of water and gently remove skin by rolling your thumbs over the tomatoes. Skins should come off easily.
Step 3 – Chop Tomatoes into desired size and set aside.
Step 4 – Put 1 tablespoon of oil in a large saucepan. Place minced garlic and chopped onion in the pan. Cook over med. heat until onions become translucent (about 5 min).
Step 5 – Add in tomatoes, wine, olives, capers, and 5 or 6 fresh basil leaves. Let stew covered for 5 minutes.
Step 6 – Uncover and add Parmesan cheese, salt, pepper and Italian seasoning. Reduce heat and cook uncovered let cook until mixture becomes a thick sauce (about 15 minutes).
Step 7 – In a glass baking dish place 1 tablespoon of olive oil. Gently lay cleaned fish into dish. Cut lemon in half and squeeze fresh lemon on top of fish. Put a dash of salt and pepper onto each fillet. Put in over and bake for 12 minutes or until fish is easily flaked with a fork.
Step 8 – Remove fish from oven. Plate and place tomato sauce over fish. Garish with a fresh basil leave, and a slice of lemon. Add a bit of fresh grated parmesan on top if desired.

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Serves: 15
Total time: 50 minutes

Ingredients
4 Flounder Fillets
2-3 Tablespoon Olive Oil
1.5 Tablespoon Cumin
1.5 Tablespoon Chili Powder
½ Tablespoon Paprika
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1/2 teaspoons Oregano
½ teaspoons Salt
¼ teaspoons Pepper
1 pineapple
2-3 avocados
Juice of 1 lime
Small bunch cilantro
½ cup diced tomatoes
Salt and pepper to taste
Cauliflower Rice
2 small or 1 large head cauliflower

Directions
Step 1 – Mix the Cumin, Chili Powder, Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper together in a small bowl.
Step 2 – Defrost the fish and pat dry with a paper towel. Drizzle the fish with oil and sprinkle all sides of the fish with about 2-3 tbsp blackened seasoning. Rub the seasoning into the fish to fully coat it on all sides.
Step 3 – Pan fry or grill for about 2 minutes per side over medium-high heat.
Step 4 – Dice the pineapple and roughly chop the cilantro. Quarter the tomatoes and avocado. Mix the pineapple, avocados, lime juice, cilantro, diced tomatoes, and salt and pepper to taste together in a large bowl and season to taste.
Step 5 – Chop the cauliflower into bite sized pieces. In batches, pulse in a blender or food processor until broken down to the size of rice. Sauté in a pan over medium-high heat for 4-5 minutes, stirring often. Season to taste.
Step 6 – Divide the cauliflower rice among four bowls. Top with the blackened fish, pineapple salsa, and spoon on a chili lime sauce (optional). Serve with a slice of lime and a few extra cilantro leaves.

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Serves: 6
Total time: 20 minutes

Ingredients
4 flounder fillets
2 TBSP extra virgin olive oil, divided
1 cup panko breadcrumbs
2/3 cups freshly grated Parmigiano Reggiano cheese
1/2 tsp kosher salt
A few grinds of cracked black pepper
1 tsp dried thyme
Chopped fresh parsley, for garnish
Lemon wedges, for serving

Directions
Step 1 – Preheat the oven to 400° F.
Step 2 – Place the flounder fillets on a parchment-covered sheet pan or lightly oiled baking dish. Lightly blot them with a paper towel to absorb excess moisture and let the fillets come to room temperature by leaving them out for about 15 minutes before placing them in the oven. (This will help you get a more even cook.)
Step 3 – Season the fillets with a sprinkle of salt and pepper, then brush the tops of the fillets with 1 TBSP of the olive oil.
Step 4 – In a small bowl, combine the panko breadcrumbs, grated cheese, a pinch of salt, and dried thyme. Add the rest of the olive oil to the crumb mixture and mix with a fork until the crumb mixture becomes buttery, crumbly, and golden in color.
Step 5 – Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets.
Step 6 – Bake the fish for 10-12 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145° F.
Step 7 – Garnish with freshly chopped parsley and serve with lemon wedges for spritzing.

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Serves: 4
Total time: 20 minutes

Ingredients
1 pound mild-flavored fish fillet, about ¾ inch think (recommended grouper, tilapia, or cod)
3 tablespoons butter, melted
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon paprika

Directions
Step 1 – Heat oven to 375*F. Grease bottom of rectangular pan, 11×7 x11/2 inches.
Step 2 – Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
Step 3 – Mix remaining ingredients, drizzle over fish.
Step 4 – Bake uncovered 15-20 minutes or until fish flakes easily with fork.

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Serves: 4
Total time: 20 Minutes

Ingredients
3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne peppe
1 ½ pounds cod (or other flakey white fish)
½ tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving

For the Corn Slaw:

¼ cup mayonnaise
Juice of 1 lime
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne pepper
1 ½ pounds cod (or other flakey white fish)

Directions
Step 1 – In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne
Step 2 – Add cod, tossing until evenly coated. Let marinate 15 minutes.
Step 3 – Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeno. Season with salt and pepper.
Step 4 – In a medium nonstick skillet over medium-high heat, heat vegetable oil. Remove cod rom marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3-5 minutes per side. Let rest 5 minutes before flaking with a fork.
Step 5 – Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime joice on top and garnish with sour cream.

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Serves: 4
Total time: 25 Minutes

Ingredients
1/3 cup all-purpose flour
½ teaspoon salt
1/8 to ¼ teaspoon pepper
2 large eggs
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons garlic herb seasoning blend
1 pound tilapia fillets
Cooking spray

Directions
Step 1 – Preheat the oven to 450 degrees F. Mix together flour, salt, and pepper into a bowl. Whisk together eggs in another bowl. In a third bowl, toss together the breadcrumbs, cheese and seasoning blend.
Step 2 – Cut the fillets into wide strips, measuring 1 inch. Dip each strip of fish into the flour mixture, evenly coating both sides. The dip the strips into the egg mixture before dipping into the crumb mixture. Pat each strip to help the coating stick.
Step 2 – Coat a sheet of foil with baking spray before placing it on a baking sheet. Place fish strips evenly throughout the sheet.
Step – Bake for 10-12 minutes or until golden brown and the fish flakes

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Serves: 4
Total time: 30 Minutes

Ingredients
4 pieces of fish, any kind
2 tablespoons coriander powder
Tablespoon red chili powder
½ teaspoon turmeric powder
1 teaspoon salt
3 tablespoons vinegar (equivalent lime juice)
Flour, for coating
1 tablespoon garlic paste
Oil for frying

Directions
Step 1 – Mix all wet and dry ingredients with he exception of the flour and oil to make a smooth paste. Add a little water if needed.
Step 2 – Wash and dry the fish. On a cutting board or in a large bowl, coat the fish fillets with the paste from step 1 coating evenly. Marinate for 10 minutes.
Step 3 – Roll fish in try flour.
Step 4 – Heat the frying oil in a skillet over medium heat. Shallow fry the fish for 5 minutes on each side. Drain the fish of excess oil on paper towels before serving.

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Serves: 6
Total time: 45 minutes

Ingredients
2 pounds haddock, deboned
3 cups water
2 ounces salt port, diced
1 cup celery, chopped
1 bay leaf
1 teaspoon salt
Ground black pepper, to taste
1 quart of milk
2 tablespoons butter

Directions
Step 1 – In a soup pot on the stove-top over medium heat, add in the haddock and 2 cups of water
Step 2 – Bring to a simmer for 15 minutes
Step 3 – Drain, reserving the broth and the fish
Step 4 – Sauté the salt port in the soup pot until crisp. Remove the pork with a slotted spoon and set aside, reserving the fat in the pot
Step 5 – Sauté the onions in the port fat until golden brown, about 3 minutes
Step 6 – Add the reserved fish, potatoes, celery, bay leaf, salt, and pepper
Step 7 – Pour in the reserved fish broth and the remaining cup of water
Step 8 – Simmer until the potatoes are fork-tender, about 30 minutes
Step 9 – remove the bay leaf
Step 10 – add the milk and butter and simmer for 5 minutes
Step 11 – serve hot, sprinkled with the reserved salt port

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Serves: 2
Total time: 20 Minutes

Ingredients
1 teaspoon canola oil
1 teaspoon lemon juice
2 catfish fillets (6 ounces each)
1 ½ teaspoons paprika
½ teaspoon dried tarragon
½ teaspoon dried basil
½ teaspoon pepper
¼ teaspoon salt
1/8 teaspoon cayenne pepper

Directions
Step 1 – Combine oil and lemon juice, brush over both sides of fillets. Combine the remaining ingredients, rub over both sides of fillets. Place in an ungreased 15x10x1 inch baking pan.
Step 2 – Bake uncovered at 350 degrees for 10-15 minutes or until fish flakes easily with a fork.

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Serves: 4
Total time: 1 hour 5 minutes

Ingredients
2 lbs boneless catfish filets
2 TBS BBQ Seasoning
8 oz cream cheese (at room temp)
1 cup sour cream
1 TBS Worcestershire sauce
1 TBS minced garlic
1 tsp kosher salt
1/2 tsp black pepper
2 TBS diced red bell peppers
2 TBS diced green onion
2 TBS cajun seasoning
1 TBS Lemon juice
1 TBS Hungarian Paprika
1/2 TBS Ancho chili powder

Directions
Step 1 – Prepare a smoker to run at 250 degrees with apple or cherry wood.
Step 2 – Season catfish with BBQ seasoning, oil grates and place catfish in smoker. Cook until it reaches 145 degrees, then remove and cool.
Step 3 – In the bowl of a mixer, add cream cheese, sour cream, and all other ingredients except for catfish. Turn mixer on medium and mix 4 minutes, scraping sides occasionally.
Step 4 – Add catfish and mix for 2 minutes or until catfish is well incorporated. Remove from mixer, refrigerate for at least 30 minutes before serving.

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Serves: 4
Total time: 30 minutes

Ingredients
4 catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Directions
Step 1 – Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess.
Step 2 – Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil.
Step 3 – Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper.
Step 4 – Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet.
Step 5 – Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

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Serves: 4
Total time: 20 Minutes

Ingredients
Vegetable oil, olive oil, or butter (your choice for pan frying)
4 medium freshwater catfish fillets
1 cup cold milk
1 cup yellow cornmeal
2 – 3 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon cayenne pepper
Lemon wedges

Directions
Step 1 – Rinse the catfish fillets under cold water and dry thoroughly with paper towels. (An hour-long soak in buttermilk washes away the muddy flavor from freshwater fish such as catfish)
Step 2 – In a pie plate, lay the dried catfish fillets and pour milk over the top.
Step 3 – in another pie plate, combine cornmeal, salt, pepper, and cayenne pepper.
Step 4 – Remove the fillets, one at a time from the milk and roll in the cornmeal mixture to coat evenly; place on a large platter to dry, leaving space between them. Set aside and let dry at least 5 minutes.
Step 5 – In a large pot or deep fat fryer, add some peanut oil to 357 degrees F, using enough to completely cover catfish while frying
Step 7 – Place catfish in the hot oil (do not crowd the fryer). Fry 6-7 minutes preside or until the catfish fillets are light golden brown and the meat flakes with a fork.

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Serves: 4
Total time: 20 minutes

Ingredients
Oil, for deep-fat frying
2 eggs
2 tablespoons carbonated water
1 cup pancake mix
½ teaspoon seasoned salt
¼ teaspoon pepper
4 (6-ounce) catfish fillets

Directions
Step 1 – Heat the oil to 375 degrees F
Step 2 – In a shallow bowl, whisk together the eggs and the carbonated water
Step 3 – In a separate shallow bowl, combine the pancake mix with the seasoned salt and pepper
Step 4 – Dip the catfish fillets first in the egg mixture and then in the pancake batter mixture
Step 5 – Fry the fillets in batches until golden brown, about 2-3 minutes
Step 6 – Transfer the fried fillets to a paper-towel-lined plate to drain
Step 7 – Serve hot

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Serves: 30 minutes
Total time: 2

Ingredients
2 whole eggs, hard-boiled and peeled
2 tablespoons mayonnaise
1 tablespoon sweet relish
1 teaspoon mustard
Salt and freshly ground black pepper
Vegetable oil, for frying
1 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1 catfish fillet
Fresh dill sprigs, for garnish
Paprika, for garnish

Directions
Step 1 – Slice the eggs in half lengthwise. Remove the yolks and put them in a bowl and then mash with a fork. Add in the mayonnaise, relish, and mustard. Add salt and pepper to taste. Set aside.
Step 2 – Heat about 1-inch of vegetable oil in a skillet until a deep-frying thermometer reads 350 degrees F.
Step 3 – Combine the flour, cornstarch, baking powder and 1/2 teaspoon salt in a shallow dish and dip the fish in the batter.
Step 4 – Fry the fish until golden brown on both sides. Place on a paper-towel-lined plate to soak up any excess oil and season with salt. Let cool.
Step 5 – Add the catfish to the yolk mixture and break up with fork. Spoon some of the yolk mixture into each egg half and garnish with dill and paprika to serve.

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Serves: 6
Total time: 30 minutes active, 5 hours total

Ingredients
1 pound catfish fillets, cut into 1/2-inch pieces
1 teaspoon grapefruit zest
1 teaspoon lime zest
1/2 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed lime juice
1 medium tomato, seeded and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 jalapeno, seeded and minced
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon turbinado sugar
1/2 teaspoon toasted and ground cumin
1 avocado, pitted, peeled and diced

Directions
Step 1 – Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.
Step 2 – Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.