For the fish: In a self-sealing bag, put flour, salt, pepper and garlic powder. Add fish fillets to bag to lightly coat with flour mixture.

In a non-stick skillet, put enough oil to cover the bottom. Brown the fish in the oil until cooked all the way through – approximately 2 – 3 minutes per side. Remove and place on paper towels to drain.

For the sauce: In a separate pan, sauté lightly the chopped onions in oil to a light golden color. Add ginger, honey, yogurt, and mustard. Heat just until ingredients are warm. Pour sauce directly on fish on serving plate or on the side if desired.

Serve with white rice.

Serves 4.

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp. salt and several grinds of pepper.

In a small bowl, mix the chili powder, cumin, 1/4 tsp. salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.

Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.

Serve with Rice Pilaf on the side.

Boil a large salted pot of water for pasta. Cook until it’s al dente.

Grate parmesan and set aside. Season the salmon with onion powder, salt & pepper on both sides.

Add the olive oil and butter to a skillet over medium-high heat. Once hot, place the salmon in skillet. Cook for a couple of minutes on each side.

Take salmon out of the pan and set aside while preparing pasta.

Add the white wine, lemon juice, cream, garlic, and parmesan, to the pan and scrape the bits from the bottom of the pan. Slowly add the flour to the sauce, while stirring.

Place the salmon in the pan and break it into bite-size chunks.

Mix it in with the sauce. Cook for an additional five minutes to  thicken the sauce.

Drain pasta and place in the skillet, along with 1 tablespoon of water. Gently mix the sauce and pasta. Top it off with Parsley and extra Parmesan Cheese!

Heat oven to 375°F. Grease bottom of rectangular pan
Cut fish fillets into 4 serving pieces if needed. Place fish pieces in the pan.
Mix melted butter or margarine, lemon juice, salt, and paprika; drizzle over
fish.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

Combine lime juice, salt, ground pepper, minced garlic, 2 Tbsp. palm oil, shrimp and fish in a large bowl; toss to coat. Marinate in refrigerator for at least 30 minutes.

Heat 2  Tbsp.  palm  oil  in  a  large  Dutch  oven  over  medium  heat. Add the  onion,  bell  peppers,  green  onions,  garlic,  and  bay  leaf; cook 6 minutes, stirring occasionally.

Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Take out bay leaf.

Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes.

Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.

Serve as stew or with Jasmine Rice.

Preheat the oven to 425°F.

In a heavy roasting pan or large cast-iron skillet, toss  together  the fennel, onions, 5 lemon quarters, and the wine.

Rub snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.

Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.

Combine  cream  cheese,  capers,  red  onion,  lemon  zest  and  juice, salt, and pepper.

Spread on toast points; top with smoked salmon.

Preheat oven to 425°F.

Pat fish  dry  with  paper  towels,  and  let  stand  at room  temperature 10 minutes. Season with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fish in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned.

Transfer skillet  to  oven.  Bake  at  425°F  for  4 to  5 minutes or until fish  is opaque. Remove skillet from oven, and place fish, seared side up, on a platter. Wipe skillet clean.

Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown.

Pour butter into a small bowl. Whisk in vinegar, green onion, and lemon juice. Season with salt and pepper.

Brush fish with the butter mixture and garnish with fresh parsley.

Preheat oven to 350°. Melt butter in a dutch oven or cast iron skillet, on medium heat. Add 1/2 cup sliced onions and 1 tsp. garlic.

Sauté 4 minutes or until tender. Stir in broth, orzo, sun dried tomatoes, salt, and pepper.

Bring to a simmer, and cook, uncovered for 15 minutes or until orzo is just tender and some liquid remains in skillet.

Stir occasionally. Remove from heat and sprinkle fish with salt and pepper.

Place fish on top of orzo, in a single layer, and cover skillet. Bake at 350° for 10 to 25 minutes or until fish flakes easily with a fork.