Fish

Barramundi

Barramundi with Macadmia Nuts

Carp

Brenne Carp Fillet with St. Maure de Touraine Cheese
Carp Fillet Poached in Menetou Wine with Spiced Brunoise Vegetables

Caviar

Leek, Potato and Caviar Rounds with Cream and Christmas Beer Sauce

Chilean Sea Bass

Crab-Stuffed Sea Bass with Lemon Sauce

Cod

Baked Cod, Basque-Style
Boiled Cod with Potatoes or Chickpeas - Bacalhau cozido com todos o batata
Cod Brandade
Cod Chiquetaille
Cod Loin with Potato Scales
Cod Marseille-Style
Cod Porto-Style
Cod with a Terrine of Grilled Potatoes
      Alain Labrie, Québec,
Cod with Curly Green Cabbage
      Patrice Dugué, Le Grand Hôtel des Thermes Marins de Saint-Malo,
Flaked Cod Lyonnais
      Patrick Mathey, La Marée Haute, Îles de la Madeleine,
Roasted Cod

Eel

Freshwater Eel with Herbs and Blanche de Hoegaarden Beer

Frog

Frog's Legs with Garlic Purée and Parsley Jus
      Bernard Loiseau, Le Relais Bernard Loiseau, France
Gâteau of Frog's Legs and Pig's Feet
Pan-Fried Frog's Legs on Parsley Purée with Garlic Snails
      Roland Mazère, Hôtel du Centenaire, France

Grouper

Grouper Coral Sands
Grouper or Sole Delicia, with Bananas

Haddock

Fish and Vegetable Stew - Senegal

Halibut

Carolina Halibut with Wild Mushrooms, Butter Beans and Country Ham Juice
      Scott Crawford,
Étouffé of Halibut with Leek Whites and Sage Jus
Herb-Crusted Pacific Halibut with Chive Mashed Potatoes
Petrale Sole Fillet with a Soft Herb Crust and Chive Crushed New Potatoes
      David Hawksworth, West Restaurant, Vancouver,

John Dory

Herb-Crusted John Dory with Grainy Mustard Sauce
John Dory
      Olivier Roellinger, Maisons de Bricourt, France
John Dory Tartar and Oysters in March Beer Aspic
      Flora Mikula,
Poached John Dory with Lemon Dill Mayonnaise

Kingklip

Oven-Roasted Kingklip on Chorizo Risotto
      Frank Zlomke, Hotel Restaurant Grande Roche, South Africa

Mackerel (Atlantic Mackerel)

Chopped Fresh Mackerel with Tarragon
Fried Mackerel with Sesame Seeds - Tomi Gun
Fried Mackerel with Sesame Seeds - Tomi Gun

Monkfish

Mediterranean Monkfish Poached in Black Olive Oil with Mustard Stalks and Stems
      Michel Bras, Michel Bras, France

Ocean Trout

Avocado Mousse with Ocean Trout Tartare and Caviar

Perch

Beer-Steamed Perch Fillets
      Émile Jung, Au Crocodile, France

Pike-Perch

Pike Perch with Sesame Seeds and Shellfish Sauce
      Thierry Daraize, Québec,
Pike-Perch Blanquette with Walnuts
Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato
Pike-Perch Fillets in Red Wine with Green Lentils
Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves
Pike-Perch with Gâtinais Saffron
Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée
      Antoine Westermann, Restaurant Buerehiesel, France
Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce
      Bernard Loiseau, Le Relais Bernard Loiseau, France

Red Mullet (Goatfish)

Crispy Red Mullet with Winkles and Samphire and Shellfish Jus
Red Mullet Spring Rolls
      Alain Llorca, Le Moulin de Mougins, France
Sautéed Red Snapper, Caribbean-Style

Red Snapper

Red Snapper, Veracruz Style

Salmon

Braised Salmon
Fresh Salmon and Scallops with White Vermouth
Gravlax - Raw Cured Salmon
Grilled Salmon and Bartlett Pear Salad with Nuts
Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal Vegetables
Grilled Salmon with Dill Butter
Horseradish-Crusted Salmon
      Gary Danko, Gary Danko, United States
Salmon - Basic Cooking File
Salmon and Saint-Nectaire Roulade with Fennel Coulis
      Guy Martin, Restaurant Le Grand Véfour, France
Salmon and Sole Braids with Cilantro Sauce
Salmon and Swordfish Carpaccio
Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
      Jean-Pierre Challet, The Fifth Grill, Canada
Salmon Puffs with Real Beurre Blanc
Salmon with Sorrel MS
Sushi and Maki
Teriyaki Salmon with Stir-Fried Peppers
Wasabi Salmon Fingers in Phyllo with Kiwi Dipping Sauce
Wild Salmon with Cress and Chive Cream
Wild Salmon with Garlic Mashed Potatoes

Sardine

Marinated Sardines
      Alain Llorca, Le Moulin de Mougins, France

Sea Bass

Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass
      Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Sea Bass with Leek, Potato and Truffle
Steamed Sea Bass Fillet with Chanterelles and Shellfish Marinière
      Bernard Villain, Moulin de l'Abbaye

Sea Bass

Grilled Mediterranean Sea Bass with Crispy Skin
Lucie Passédat's Favorite Sea Bass
      Gérald Passédat, Le Petit Nice-Passédat, France
New Wave Sea Bass with Vanilla-Scented Olive Oil
      Jacques Chibois, La Bastide Saint-Antoine, France
Sea Bass Borsch, Mikuni-Style
      Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Sea Bass Flambéed with Fennel

Sea Bream

Blaff - Poached White Fish with Lime
Dorado (or other fish) cooked in a salt crust
Grilled Dorado, Barbados-Style
Mahi Mahi (Dorado) Caprice
Mahi Mahi (Dorado) Cayman Style
Sea Bream Curry
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
      Olivier Roellinger, Maisons de Bricourt, France
Sea Bream with Fennel and Ginger Scales
      Jacques Le Divellec, Le Divellec «La Cuisine de la Mer», France
Sea Bream with Saffron and Sherry Vinegar

Smoked salmon

Marinated Raw Salmon Rolls filled with Smoked Salmon Mousse
Scrambled Egg and Smoked Salmon Millefeuilles
Smoked Salmon with Avocado and Shrimp Tian
Smoked Salmon with Green Peppercorn Mousse
Tomatoes Stuffed with Smoked Salmon

Sole

Sole Fillets with Orange
      Christian Ulweling, l'Auberge du Moulin Hideux, Belgique,
Sole with Camembert Broth
      Jacques Thorel, L'Auberge Bretonne, France

Trout

Laurentian Trout Layered with Fruit and Vegetable Tartar
      Thierry Daraize, Québec,
Marinated Trout on Cucumber
      Anne Desjardins, L'Eau à la Bouche, Canada
Poached Trout with Spring Vegetables
Raftsman's Trout Fillet
      Lise Dufour et Jeannot Desgagnés - La Roche Pleureuse,
Steamed Trout Fillet with Carrot Juice and Crispy Skin
      Anne Desjardins, L'Eau à la Bouche, Canada
Trout Amandine
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
      Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin with a Herb Emulsion
      Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
      Anne Desjardins, L'Eau à la Bouche, Canada
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
      Anne Desjardins, L'Eau à la Bouche, Canada
Trout Medallions with Chive Butter
Trout Meunière
Trout Stuffed with Pear, Hazelnus and Oregano
      Jean-Paul Jeunet, - Restaurant Jean-Paul Jeunet,,
Trout with Sarasson Cheese

Tuna

Bluefin Tuna Carpaccio with Three Mustards
      Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg
      Kiyomi Mikuni, Restaurant Kiyomi Mikuni, Japan
Pan-Seared Tuna, Basque-Style
      Firmin Arrambide -Les Pyrénées,
Rare Tuna Tartar with Herbs and Citrus Sauce
      Alain Labrie, Québec,
Seared Tuna Medallions with Herb Mousseline and Beet Ravioli
      Bernard Villain, Moulin de l'Abbaye
Smoked White Tuna with Fresh Figs and Pine Nuts
      Helena Arzak, Restaurant Arzak, Spain
Summer Garden Tuna
      Jacques Thorel, L'Auberge Bretonne, France
Tuna Rolls (Maki)
Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer Jus
Tuna Tartlets with Green Olive Purée, Sesame Oil and Muscat Vinaigrette
      Bernard Villain, Moulin de l'Abbaye

Turbot

Cod or Turbot Parcels, Japanese-Style
Flying Fish (or White Fish) à la Ritz
Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil
      Guy Martin, Restaurant Le Grand Véfour, France
Roast Turbot with Braised Calamari and Piquillo Peppers, and Tomatoes Cooked in Basil and Olive Oil
Rouelle of Wild Turbot with Sorrel
      Gilles Etéocle, Hostellerie La Poularde, France
Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves
      Alain Llorca, Le Moulin de Mougins, France
Turbot Meunière with Beets and Capers
      Stéphane Raimbault, L'Oasis, France
Turbot with Cider
      Gilles Tournadre, Restaurant Gill, France
Turbot with Licorice and "Lard d'Arnad" Emulsion
      Pierre Carrier, Le Hameau Albert Ier, France

Wels Catfish

Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauce
      Christian Petz, Palais Coburg Residenz, Austria