Suggestions for cooking fish:
Anything cooked a lá Meunière is lightly dredged in flour and pan-fried. This recipe adds capers and Worcestershire sauce to give your catfish an added punch.
Traditional down-home deep fried catfish with a cornmeal breading is a perennial favorite.
The crunch of the almond crust on this baked fish dish provides texture and interest.
Fish and vegetables are baked in an aluminum foil packet, which makes clean-up a breeze. You either can use frozen vegetables or thinly sliced fresh vegetables like tomatoes, onions, or zucchini. Be creative.
Trout works well in this traditional French preparation for sautéed fish fillets served with an almond butter sauce.
This baked trout dish is accented by a traditional mornay sauce that incorporates gruyere and parmesan cheeses. A sprinkle of parsley adds to both the taste and appearance.
This super simple preparation can be prepared in the microwave in a snap.
This easy to prepare baked salmon dish combines the full-flavored salmon with the strong flavors of garlic and rosemary.
This is a great recipe for baked whole fish and the breadcrumb/crabmeat stuffing adds to the range of flavors.
This simple version of a classic French dish pairs hybrid striped bass fillets with grapes.
Long a favorite in the Midwest, this traditional recipe features beer-battered fried fish and is often accompanied by ranch dressing as a dipping sauce.
The cornmeal and flour breading steps-up the flavor and adding extra Cajun seasoning can provide additional zing for those who like a spicier version.
A traditional favorite made with clams on the half shell, parmesan cheese, bacon, breadcrumbs, butter, garlic, parsley, and a dash of hot sauce.
This recipe provides a welcome change from the usual tomato-based sauce. It features clams, garlic, grape tomatoes, and parsley for a lighter, brighter flavor.
Clams steamed in white wine flavored with garlic and shallots and finished with a little butter can bring back memories of the shore on a summer day.
This recipe combines parmesan cheese, garlic, shallots, and breadcrumbs as a topping for the baked oysters.
Any food served Florentine includes spinach. This easy recipe features oysters topped with a mixture of spinach, prepared Hollandaise sauce, cream, mozzarella and cheddar cheeses, sprinkled with breadcrumbs, and browned under the broiler.
Simple mussels steamed in a white wine broth flavored with thyme, bay leaves, celery, scallions, and parsley can make an elegant meal. In Brussels, steamed mussels are traditionally served with French fries (pommes frites).
This recipe makes a great appetizer and features steamed mussels that have been opened and topped with a dollop of breadcrumbs combined with butter, garlic, and parsley, and run under the broiler.
This easy recipe uses a simple marinade of lemon juice and olive oil flavored with garlic, dry mustard, parsley, and cayenne and black peppers.