Sauté the onion, celery, and mushrooms. Add rosemary. Arrange vegetables in baking dish. Place fish on top. Sprinkle with lemon juice and pepper. Cover fish with sliced tomatoes. Bake uncovered at 375º for 35 to 40 minutes.

Sear fillets. Place in glass baking dish that has been sprayed with cooking spray.

Melt butter. Whisk in flour, milk and cream. Cook until thick. Pour over fish. Bake at 350º for 30 minutes.

1. Spray baking dish with vegetable spray and place fillets in dish. Sprinkle with lemon juice and season with salt and fresh ground pepper.
2. Heat oil in skillet over medium-high heat. Add onion and bell pepper, and sauté for 5 minutes. Add olives, capers, mushrooms, and paprika and sauté for 1 minute.
3. Divide vegetable mixture equally over fillets.
4. Bake uncovered at 375º for 15-20 minutes or until fish flakes easily.

If shrimp is frozen, put in colander and run cool water over to thaw. Dip shrimp in melted butter and roll in bread crumbs. Place on cookie sheet and broil 3 to 5 minutes, or until shrimp lose their glossy appearance.

Mix onion and mayo. Spread about ¼ inch thick on top of salmon. Sprinkle dill weed on top. Grill salmon in sealed tin foil for 15 minutes.

Sprinkle fish fillets with salt and pepper on both sides and press into fillets. Heat oil in skillet over high heat until hot but not smoking. Sear fillets on one side for 5 minutes. Put fillets, seared side up into glass baking dish. Roast fillets at 500° uncovered in upper third of oven 8 minutes.

Whisk together broth, molasses, juice, and cornstarch in small skillet and simmer, whisking until slightly thickened, 4 to 5 minutes. Pour sauce over fish and serve immediately.

1. Lightly dredge the fillets in the seasoned flour, patting off any excess. Set aside.
2. Heat oil in large skillet over high heat. Brown fish for 3 to 4 minutes on each side until fish flakes with a fork. Remove fish to ovenproof platter and place in warm oven.
3. Using the same skillet, over medium heat, cook peppers and green onions until wilted. Add the orange sections. Whisk orange juice and flour together, and add to skillet. Stir and cook until bubbly.Remove fish from the oven. Pour orange sauce over the fish. Serve immediately.

1. Place butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper, and Italian seasoning.
2. Cook for 3 to 5 minutes, stirring occasionally, until shrimp are pink and opaque.
3. Add the garlic and cook for one more minute.
4. Stir in lemon juice and serve.

Dust the fish with flour. Sear the fish in hot oil. Place fish in a large glass baking pan and sprinkle with lemon juice. Set aside.

In hot oil, sauté, onion, garlic, and parsley for 3 to 4 minutes. Add pepper, canned tomatoes, chopped tomato, bay leaves, rosemary, and chicken broth. Stir ingredients together and simmer on low heat for 40 minutes. Pour sauce over fish and bake at 350° for 30 minutes.

Combine above ingredients, except salmon steaks. Marinate steaks for 30 minutes in mixture. Grill on medium-high heat about 5 minutes on each side. Baste with marinade once or twice. Serve immediately.

Mix flour and salt and pepper. Bathe the fish in the flour. Heat the butter and olive in a frying pan. Fry several minutes until fish is done through and both sides of fish have a crusty quality.

Melt butter and stir in flour. Add milk and whisk. Cook until sauce thickens. Turn off heat and stir in cheese and seasonings. Pour over fish and serve.

Place fillets in large frying pan with the onion slices, salt and pepper and cover with milk. Poach 4 or 5 minutes.

In another very large frying pan, fry bacon until done. Add bread cubes and fry. When fish is done, flake and add to bacon and bread.

Pat salmon steaks dry and place in foil. Spoon diced tomatoes on top, using a little of the juice. Sprinkle with parsley, salt, and green onions. Place a lemon slice on top. Roll up top and sides of foil.

Place 1 cup of water in bottom of Instant Pot. Put trivet in bottom, and layer slamon steaks carefully. Using low pressure, set instant pot for 5 minutes. When 5 minutes is up, quick release pressure and remove salmon steaks.

If scallops are large, cut in half. Simmer in small amount of water until half cooked. Drain and place into casserole dish. Saute garlic in butter and add breadcrumbs. Top scallops with breadcrumbs. Bake at 400° for 10 minutes.

Chop bacon into bite-size pieces. Drain scallops and place on paper towel. Pat dry.

Fry bacon until crisp. Remove bacon and reserve. Pour out bacon fat, leaving only a good film on the bottom. Melt the butter in the bacon fat. Add scallops and sauté over medium-high heat for a minute. Stir in the garlic and sauté for a few seconds. Add the cream and bring to a boil over medium-high heat. Add the lemon juice. Cook until the cream is reduced by one-half, stirring frequently. Stir in the reserved bacon and serve.

1. Thaw scallops if frozen. Cut large scallops in half. Thaw spinach. Drain well.
2. In large skillet, combine water, chicken broth, salt, dill, pepper, and garlic. Bring to boil and add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque.
3. Whisk milk and flour together. Stir into skillet. Cook and stir till thick and bubbly. Cook and stir for 1 minute longer. Add thawed spinach and bring back to bubbly. Turn off heat. Sprinkle Parmesan cheese over top. Cover and let stand 2 minutes.

Heat oil in large frying pan. Add onion, ginger, chili powder, garlic, salt, and pepper. Sauté until onions become transparent. Add 1/3 of black beans. Cook and mash. Add in rest of black beans, shrimp, green onions, and cilantro. Cook until warmed through. Serve with wild rice and a veggie.

1. Sprinkle salmon with salt and red pepper; drizzle with 2 T olive oil.
2. Whisk together garlic, sun-dried tomatoes, vinegar, 1 T olive oil, and basil in a small bowl; set aside.
3. Fry salmon 4 to 6 minutes on each side or until fish flakes easily. Pour sun-dried tomato marinade over fish and serve immediately.