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Smoked Salmon Ravioli – A fresh pasta recipe with a rich, creamy mousse filling. Serve with melted cheese on warmed fireproof plates and pass around extra Parmesan cheese. An instant classic!

 

 

 

 

 

 

 

Bourbon-Glazed SalmonBourbon-Glazed Salmon – “I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don’t normally try salmon.” –Esther Maples, Harlem, GA

 

 

 

 

 

 

 

 

Baked BluefishBaked Bluefish – For this preparation of bluefish, we’ve baked it in foil with lemon, butter, herbs, and a little white wine. The lemon is particularly important to cut the fattiness of the fish. Bluefish is also excellent grilled or smoked.

 

 

 

 

 

SoSouthern-Cornmeal Crusted Catfish With Crunchy Corn Relishuthern-Cornmeal Crusted Catfish With Crunchy Corn Relish – To make Crunchy Corn Relish: Melt butter in a large skillet. Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute.

 

 

 

 

 

 

Poached Cod with Green Olives and Potato PuréePoached Cod with Green Olives and Potato Purée – Cod’s silky texture makes it a natural for this at-home “sous-vide” poaching method. Salting for an hour before marinating firms it up and makes it flaky after cooking. It’s delicious served with a potato purée flavored with the briny seasoning liquid from the poaching bag.

 

 

 

 

 

 

 

Bacon-Wrapped TroutBacon-Wrapped Trout – The bacon wrap is a genius way to secure fresh herbs in the fish, where they season the fillets from the inside out.

 

 

 

 

 

 

Poached Perch with BroccoliPoached Perch with Broccoli – We live near Lake Erie and love to fish, and we consider this our favorite perch recipe. It’s quick and easy to prepare and so delicious. Everyone who tastes it loves the tender fillets served with broccoli in a creamy garlic sauce. -Alyce Reed, Elyria, Ohio

 

 

 

 

 

 

 

 

Taku Lodge Basted Grilled SalmonTaku Lodge Basted Grilled Salmon – Most grilled fish recipes call for placing salmon skin side down. But here, placing the fillet skinned side down results in dramatic grill lines and a delicious char. Be sure the grill is well cleaned and well oiled before placing the salmon on top to prevent the fillets from sticking as you flip.

 

 

 

 

 

 

 

 

Blackened Striped Bass With Corn Spoon BreadBlackened Striped Bass With Corn Spoon Bread – Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes.

 

 

 

 

 

 

 

 

 

Roasted Mackerel with Garlic and PaprikaRoasted Mackerel with Garlic and Paprika – I don’t know why some people don’t like mackerel and why it’s not more widely served in the States. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.

 

 

 

 

 

 

 

 

Squid-Ink Pasta with Salt Cod ConfitSquid-Ink Pasta with Salt Cod Confit – The squid-ink pasta in this striking dish from Manhattan’s Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.

 

 

 

 

 

 

 

 

 

Flounder Amandine over SpinachFlounder Amandine over Spinach – Absolutely delicious! Very moist and a keeper. Use baby spinach and Campari tomatoes, quartered.

 

 

 

 

 

 

Baja-Battered FishBaja-Battered Fish – You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you’ve had one, you’ll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy’s Tacos in Baja California.

 

 

 

 

 

 

 

 

Wok-Steamed Striped Bass with Quick-Preserved LemonsWok-Steamed Striped Bass with Quick-Preserved Lemons – This dish, a riff on an ancient Chinese method for cooking fish in which the flavor of steamed whole fish is turbocharged by a drizzling of smoking-hot, skin-crisping oil, is great at home, but even better on the beach after a muscular day of surfcasting. All you need, besides a campfire, is a wok with a lid, a heatproof plate, an oven mitt, and a few packable garnishes. Any whole fish will do, so long as it’ll fit inside the wok.