* 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.

* 4 cups all-purpose flour
* 2 tablespoons lemon pepper
* 1 1/2 tablespoons salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1/4 cup grated lemon zest, divided
* 4 (6 ounce) fillets rainbow trout
* 1 lemon
* 1/2 cup lemon juice
* 1/2 cup extra-virgin olive oil

Methods:

1. In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
2. Heat oil in a large skillet over medium heat.Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil.Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork.Discard the leftover lemon juice.
3. Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

* 4 (6 ounce) halibut fillets
* 1 tablespoon lemon juice
* salt and pepper to taste
* 2 sprigs cilantro leaves
* 2 tablespoons butter
* 4 green onions, finely chopped
* 1/4 cup red bell pepper, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon crushed red pepper flakes (optional)
* 1/4 cup dry white wine
* 1 teaspoon dried dill weed
* 1 teaspoon dried tarragon
* 1 cup chicken broth
* 1/2 cup half-and-half cream
* 1/2 cup grated Parmesan cheese
* 1 tablespoon lemon juice
* 1 tablespoon all-purpose flour
* 1/4 cup water
* toasted slivered almonds

Methods:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

2. Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

3. Meanwhile, melt the butter in a skillet over medium heat.Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

1 pound fresh or frozen sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 (10-ounce) package pre-washed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Methods:

1. Thaw scallops, if frozen.Rinse scallops pat dry.In a plastic bag combine flour and seasoning.Add scallops toss to coat.In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
2. Add spinach to skillet sprinkle with water.Cook, covered, over medium-high heat about 2 minutes or until spinach is wilted.Add vinegar toss to coat evenly. Return scallops to skillet heat through. Sprinkle with bacon.

2 teaspoons vegetable oil
12 ounces flounder fillets or other white fish
Dash of salt
1/2 teaspoon lemon juice
1/4 small, fresh pineapple, pared and coarsely chopped
Dash of pepper

Methods:

Heat oil in medium skillet.Sprinkle both sides of fillets with salt and pepper.Add fillets to skillet and saute over medium heat about 3 minutes (less if fillets are very thin).Turn, sprinkle with lemon juice, and spread pineapple over fish. Cover skillet and cook another 3 to 5 minutes.

* Canola oil for frying
* 3 pounds fish fillets
* lemon pepper
* garlic salt
* 1 cup pancake mix
* 1 cup seasoned bread crumbs
* 1/4 cup water
* 1 egg, beaten

Methods:

Heat about 1/2 inch of oil in a large deep skillet over medium heat (about 350° to 365°).Cut fish in bite-sized pieces.Lightly sprinkle with lemon pepper and garlic salt.Combine pancake mix and bread crumbs in a large plastic food storage bag.Dip fish in a mixture of beaten egg and water.Place fish in bag to coat with crumbs.Fry in hot oil for 7 to 8 minutes, or until golden brown, turning once.

Drain well on paper towels serve fried fish nuggets immediately with cocktail sauce or tartar sauce.

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* 2 eggs
* 1 teaspoon lemon pepper
* 1 teaspoon garlic pepper
* 1 cup ground almonds
* 1 cup freshly grated Parmesan cheese
* 8 (6 ounce) tilapia fillets
* 1/4 cup all-purpose flour for dusting
* 6 tablespoons butter
* salt to taste
* 1 cup freshly grated Parmesan cheese
* 8 sprigs parsley
* 8 lemon wedges

Methods:

1. Beat the eggs with the lemon pepper and garlic pepper until blended set aside.Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined set aside.Dust the tilapia fillets with flour, and shake off excess.Dip the tilapia in egg, then press into the almond mixture.
2. Melt butter in a large skillet over medium-high heat.Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side.Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
3. Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

3 tablespoons butter or margarine
1 cup chopped onion
1 teaspoon minced garlic
1 cup seeded and chopped tomato
1 cup clam or chicken broth
1/2 cup water
1/2 teaspoon salt
4 ears fresh super sweet corn, shucked and halved
1 dozen cherry stone clams, scrubbed under running cold water
8 ounces medium-sized shrimp, peeled and deveined

Methods:

1. In a Dutch oven or large sauce pot over medium heat, melt butter.Add onion and garlic cook, stirring occasionally, until tender, about 5 minutes.
2. Add tomato, broth, wine and salt bring to a boil. Add corn, clams and shrimp cook until clams have opened and shrimp is pink, about 5 minutes discard any unopened clams.
3. Stir in chopped parsley, if desired serve immediately.

* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
* 1 fresh mango – peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil

Methods:

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture.Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl stir.Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine.Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat.Gently lay the tuna steaks into the hot oil.Cook the tuna on one side for 3 minutes remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot.Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates.Lay the tuna steaks atop the salsa and serve immediately.

* 2 tablespoons olive oil
* 3 small onions, chopped
* 4 cloves garlic, minced
* 5 button mushrooms, sliced
* 1 1/2 pounds mahi mahi
* salt and pepper to taste
* 1/4 cup white cooking wine
* 1 tablespoon fresh lemon juice
* 1 teaspoon cornstarch
* 2 tablespoons water

Methods:

1. In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
2. Cut the mahi mahi into 3 inch long fillets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the fillets to taste. Add white cooking wine and lemon juice.
3. Cover and cook 4 to 5 minutes.Turn the fillets over and salt and pepper the second side to taste.Cook 4 to 5 minutes or until fish flakes easily.
4. Remove only the fish to a heated plate and keep warm until sauce is ready.
5. In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high.Bring to a boil.Dissolve cornstarch in the 2 tablespoons of water stir into skillet.Stir the sauce continuously until sauce thickens to desired consistency.
6. Pour sauce over mahi mahi filets. Serve immediately.