• 4 swordfish steaks (about 8 oz. ea.)
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• 6 Tbsp. olive oil
• 1/2 cup sliced green onions
• Chopped parsley
• Tomato and Lime wedges

Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish. Bake uncovered in a 350 degree F. oven for about 20 minutes, or until fish flakes easily with a fork. Remove to platter and serve sprinkled with parsley and garnished with tomato and lime wedges.

Ingredients:
1 serving salmon (de-boned)
1 teaspoon olive oil
salt and pepper to taste
1/4 cup sour cream
1 tablespoon dill (chopped)
1 tablespoon dill pickle (chopped)
1 teaspoon lemon juice

Directions:
1. Season the salmon with salt and pepper.
2. Heat the oil in a pan.
3. Sear the salmon on both sides in the pan (about 5 minutes on the skin side followed by 2 minute on the other side).
4. Mix the sour cream, dill, pickle and lemon juice.
5. Place the salmon on a plate and top with the dill sour cream sauce.

Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

1 Pound tilapia fish
½ teaspoon ground cumin
¼ teaspoon chili powder (optional)
Juice of 2 limes, divided
Salt and Pepper
8 corn tortillas
2 tablespoons chopped fresh cilantro
2 tablespoons chopped onion
1 small avocado, diced
1 cup shredded lettuce

1. Place the fish on a plate and sprinkle with the cumin, salt, pepper and chili powder, if you want a kick. Drizzle with olive oil and the juice of 1 lime.

2. Preheat a skillet over medium- high heat. Add the fish and cook until golden on the outside. Remove from the skillet and transfer to a plate.

3. Combine the avocado, juice of 1 lime, onion, cilantro, salt and pepper and set aside.

4. Heat the tortillas in an ungreased nonstick pan and wrap the tortillas in a clean towel to keep them warm.

5. To assemble the tacos, place an equal amount of the tilapia in each tortilla, along with a big spoonful of the avocado mixture and top with shredded lettuce. Serve with favorite salsa on the side.

Recipe from Gourmet

If you don’t have parchment paper aluminum foil gets the job done just as well.

Recipe from Gourmet

• 6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
• 1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
• 1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
• 3 tablespoons soy sauce
• 1 teaspoon canola oil

• Accompaniment: white or brown rice
• Garnish: fresh cilantro leaves

Recipe from Bon Appetit

This recipe is all about the condiment.  You can pan sear, broil or bake the swordfish (or another fish if you prefer) to make  it a great year round recipe.