• Grilled Salmon w/choice of Marinades and Grill Seasonings
• Swordfish w/Southwest Rub and Ancho Chile Pepper Sauce
• Mirin-Glazed Hawaiian Snapper or Mahi-Mahi w/Wasabi-Ginger Butter
• Red Snapper or Mahi-Mahi w/Coconut Crust and Pina Colada Sauce
• Poached Salmon - dressed for a night on the town with thinly-sliced fresh cucumbers and lemons

• Scallops with Cream and Wild Mushrooms
• Scallops in Safron Sauce
• Oysters Rockefeller
• Baked Oregano Oysters
• Oysters baked with Garlic and Pine Nut Butter
• Lobster Tails, broiled, with Salted Butter and Cognac
• Lobster Tarts with Red Onion Confit and Mango
• Crab Imperial
• Crabmeat Gateaux of Red Pepper and Crepes with Mango-Lime Cream 

The following Recipes can Use Salmon, Swordfish, Red Snapper, Mahi-Mahi, or other Firm Cold Water Fish:

• Baked Whole or Fillet w/Caper Sauce
• Poached Whole or Fillet w/Fresh Herbs
• Baked Whole or Fillet w/Tandori Indian Spices
• Baked Whole or Steaks w/Honey-Lime Sauce Dressing
• Calun-Style Baked Whole Fish or Fillet
• Spice-Glazed Fillet w/Herbs and Brown Sugar
• Baked Fillet w/Romescu Sauce (Almond and Pepper)

Food is our common ground, a universal experience - James Beard