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Grilled Marinated Shrimp

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

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Cedar Planked Salmon

Submitted by: wmore

Home Town: Plant City, Florida, USA

Living In: Brownsburg, Indiana, USA

This is a dish my brother prepared for me in Seattle. Salmon is smoked by cooking it on a cedar plank. It is by far the best salmon I've ever eaten. I like to serve with an Asian inspired rice and roasted asparagus.

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Moules en Sauce

Submitted by: Kasienko

A simple recipe for mussels typical mussel recipe from the Breton coast in France. Creme fraiche is available in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheese will also work.

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Mushroom, Cheese, and Haddock Bake

Submitted by: erin

Home Town: Glace Bay, Nova Scotia, Canada

Living In: Sackville, Nova Scotia, Canada

Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.

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Steamed Lemon Grass Crab Legs

Submitted by: Soup Nazi

Home Town: Madison, Wisconsin, USA

Lemon grass and ginger bring these steamed crab legs to a whole new level of deliciousness - with Asian kick! Serve with fresh spinach salad or favorite side. Use drawn butter for dipping, or try lemon juice, salt, pepper and sugar for tangy sauce. Enjoy!

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Authentic Chinese Steamed Fish

Submitted by: simonechow

Home Town: Richmond Hill, Ontario, Canada

A whole rockfish is steamed until it's flaky and moist; hot oil flavored with ginger and green onions is then poured overtop to crisp the skin.

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Easy Mediterranean Fish

Submitted by: mleiland

The flavors of Greece are combined with halibut and baked in an aluminum foil pouch.

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Broiled Tilapia Parmesan

Submitted by: Phoebe

Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.

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Baked Salmon II

Submitted by: LADYBLADE

Here's a straightforward way to prepare delicious salmon! Basil, garlic, lemon juice and parsley provide a mild seasoning that perfectly enhances the distinctive flavor of this irresistible fish.

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Firecracker Grilled Alaska Salmon

Submitted by: Christine L.

Salmon usually does quite well unadorned, but this hot and sassy marinade makes this grilled salmon even more delicious. With lots of zippy ingredients like balsamic vinegar, crushed red peppers, ginger and soy sauce, you can 't go wrong.

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Baked Salmon Fillets Dijon

Submitted by: CHRISTYJ

Living In: Eureka, California, USA

Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter.

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Spicy Grilled Shrimp

Submitted by: SUBEAST

So fast and easy to prepare, these shrimp are bound to be the hit of the barbeque. And, weather not permitting, they work great under the broiler, too.

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Baked Orange Roughy Italian-Style

Submitted by: TKFraz

The flavor of this delicate fish is enhanced with Italian-style seasonings that are sure to please even the pickiest eater. Quick, easy, and simply delicious.

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Blackened Salmon Fillets

Submitted by: JEFF CALKINS

Fire up succulent salmon with an exciting blend of Cajun-style spices!

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Salmon Fillets with Creamy Dill

Submitted by: JessieD

Living In: North Pole, Alaska, USA

A family recipe for how Alaskans make a delicious salmon dish, it combines mayonnaise and mustard with thyme, oregano, basil, and dill weed.

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Salmon with Lemon and Dill

Submitted by: What a Dish!

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

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Almond-Crusted Halibut Crystal Symphony

Submitted by: Susan W.

When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick.

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