American fish recipes added by professional chefs

Salmon and Vegetable Chowder

Creamy yet light, this veggie chowder delight can serve year-round as a stand-alone soup for lunch or dinner. To round it out, add tossed or fruit…

Grilled Salmon with Tomatoes and Cilantro Sauce

A dear friend prepared this for us and it's become our prized way of enjoying salmon fillets. She calls it…

Pecan-Crusted Salmon Fillets with Honey Mustard Sauce

Salmon can be dressed up for company or simply broiled or grilled plainly and be equally divine. This treatment…

Tuna Steak Marinated and Grilled

This is such a simple recipe with outstanding results everytime. Grilled Marinated Tuna Steak is one of my…

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients. One thing about tuna is there are a…

Copper River Salmon Carpaccio

This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of…

Grilled Salmon with Lemon & Chives Beurre Blanc

A simple recipe that has only one true rule to be sucessful, and that is don’t rush the cooking. You can use…

Smoked Scottish Salmon Christmas Tree Hors D'Oeuvre

This one was a huge hit at one of the Christmas parties we held. Took a bit of work but they came out great.

Shrimp Topped Cod

Shrimp on top of cod fish baked with a crisp tomato crust

FISH FRY

THE CRACKERS AND RANCH ARE GOOD WHY NOT USE THIS FOR OTHER THINGS,FISH, LIVER , CHICKEN, BEEF. ANYTHING THAT NEEDS A CRUST.

Parmigiano Crusted Halibut

This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of…

Tuna and Pasta Salad

Tuna and Pasta salad a very simple and delicious dish easy to make and great warm or cold.

Prawn & zucchini pizza

Deli-Style Imitation Crab Seafood Salad

Imitation crab (surimi) is the base ingredient of deli-style seafood salad. It can be found in the fresh or…

Oysters Wesley

For those who like oysters but not raw. Created for and served on San Diego Dinner Train and named for my youngest son.