* 6 (6 ounce) fillets catfish
* 3 tablespoons butter, melted
* 2 tablespoons Cajun seasoning

Salsa:
* 2 medium navel oranges, peeled, sectioned and diced
* 1 cup diced cantaloupe
* 1/2 cup diced honeydew
* 2 tablespoons lime juice

Methods:

1. Brush both sides of fillets with butter sprinkle with Cajun seasoning.Place on a broiler pan broil 6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
2. For salsa, in a small bowl, combine the remaining ingredients.Serve with fish.

* 1/4 cup all-purpose flour
* 1/4 cup cornmeal
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon dried thyme
* 1/4 teaspoon white pepper
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon pepper
* 4 (6 ounce) fillets catfish
* 1/4 cup butter

Methods:

1. In a large resealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat.
2. Place a large cast-iron skillet on a grill rack over medium-hot heat.Melt butter in the skillet add catfish.Grill, covered, for 6-8 minutes on each side or until fish flakes easily with a fork.

* 1 (16 ounce) package linguine pasta
* 4 cloves garlic, minced
* 6 tablespoons olive oil
* 2 tablespoons chopped fresh parsley
* 3 (2 ounce) cans anchovy fillets
* 1 cup water

Methods:

1. Brown sliced garlic in olive oil.Stir in parsley and chopped anchovies.Add water to cover, and simmer for a few minutes.
2. Meanwhile, cook pasta in boiling salted water until al dente.
3. Drain pasta.Toss with anchovy sauce.

4 (6-ounce) flounder fillets
2 tablespoons lemon juice
1/2 cup freshly grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
3 finely chopped green onions
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Methods:

1. Preheat broiler.
2. Place fish in a greased, shallow baking pan.Sprinkle with lemon juice.
3. In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce set aside.
4. Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly. Serve warm.

* 4 (3 ounce) fresh tilapia fillets
* 1/4 cup olive oil
* 1/4 cup fresh lime juice
* 2 tomatoes, chopped
* 2 fresh jalapeno peppers, sliced into rings
* 8 sprigs cilantro leaves
* salt and ground black pepper to taste

Methods:

1. Lay tilapia fillets in a glass baking dish. Drizzle olive oil and lime juice evenly over the fish. Season with salt and pepper. Allow to sit at room temperature for 1 hour.
2. Transfer tilapia to a non-stick skillet and pour the lime juice mixture over the fish. Scatter the tomatoes, jalapenos, and cilantro over the fillets. Cook over medium heat for about 4 minutes per side.

* 1 (3 pound) whole red snapper, cleaned and scaled
* 3 1/2 tablespoons grated fresh ginger root
* 3 green onions, chopped
* 1 tomato, seeded and diced
* 1 lime
* 1/3 cup soy sauce
* 1 lemon
* 1/2 teaspoon sea salt

Methods:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It’s much easier than trying to turn the fish over.

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* 4 to 6 halibut fillets, about 6 to 8 ounces each
* melted butter
* 1 tablespoon butter
* 4 green onions with 3 inches green, thinly sliced
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 1/2 teaspoon dried leaf tarragon
* 3/4 cup heavy cream
* salt and pepper, to taste

Methods:

Line a 9×13-inch baking dish with foil; lightly butter the foil.Sprinkle halibut fillets with salt and pepper; arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.

Bake for 20 to 25 minutes, or until the fillets are flaky throughout.Meanwhile, heat butter over medium-low in a small skillet or saucepan add sliced green onions and cook for 1 minute.Add white wine, chicken broth, and tarragon bring to a boil over medium heat.Reduce heat to low and simmer for 3 minutes to reduce slightly. Add cream and salt and pepper, to taste.Drizzle a little sauce over each hot cooked halibut fillet.

* 2 (2 ounce) packages kippers (smoked herring), mashed
* 1 (2 ounce) can anchovy fillets, chopped
* 10 pitted green olives, chopped
* 3 cloves garlic, peeled and chopped
* 2 drops hot pepper sauce
* 4 drops soy sauce

Methods:

In a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.

* 1 (9 ounce) package frozen cut green beans
* 1 clove garlic, peeled and crushed
* 1/4 cup water
* 1 teaspoon fresh lemon juice
* 3 anchovy fillets, oil reserved
* freshly ground black pepper to taste

Methods:

1. Place the green beans in a medium saucepan, and mix in the garlic, water, and lemon juice. Cover, and bring to a boil.Cook stirring occasionally, 8 to 10 minutes, until tender but crisp.Drain, and transfer to a medium bowl.
2. In a small bowl, mash the anchovy fillets and about 1 tablespoon reserved oil.Toss into the bowl with the green beans.Season with pepper.Serve immediately.