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Cooked or raw...Fish, Seafood, Shellfish & Sushi.

Primary Sites:
Dijon Trout Crisps (from Maille) ****
Spoon over cottage cheese, then place trout fillets on top. [More]

Pan Seared Medallion of Smoked Black Cod, Potato Artichoke Hash, Scallion Oil **** 1/2
More Diva at the Met recipes from the "Michael Noble era"... [More]

Pescado à La Veracruzana (Fish Fillets, Veracruz Style) ****
A delicious fish entree. [More]

Quattro's Trota al Tartufo **** 1/2
Serve with your favourite risotto and grilled vegetables [More]

Steamed Whole Fish with Ginger and Green Onions (Ching Jing Yue) *
Author: Recipe by Nathan Fong
This is a simple and practically foolproof technique for cooking delicate fish. The simple ingredients for the light sauce do not overpower the natural sweetness and flavour of the fish. [More]

Tadich Grill's Fisherman's Sauce Bake *****
This sauce recipe is one of the oldest known Tadich Grill dishes. It dates from 1910. The Buich family gave it to Doris Muscatine in 1960 for use in her book A Cook's Tour of San Francisco, and it is reprinted here with Doris's and the Tadich's permission. [More]

Tojo's Sake Paste and Miso Marinated Sablefish with Braised Daikon *****
A good introductory recipe for fine Japanese cuisine -- a variation of the recipe demonstrated at the adidas Vancouver International Marathon, 2003 [More]

Umberto's Ravioli di Aragosta con Insalata di Crescione ****
A wonderful dish -- surprisingly easy, yet sure to impress! [More]

Warm Dijon Salmon Salad (from Maille) *****
A five-star recipe that is easy -- and good for your diet! [More]

Secondary Sites:
Recipe for Japanese Sushi *
Could I please get a recipe for Japanese Sushi if you have one? [More]