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"Courtesy of Foodgeeks.com"

Ingredients: dry white wine, lemon thyme...

"This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it."

Ingredients: eggs, fresh parsley...

"An amazingly flavorful dish perfect for Lent. If you cannot find red snapper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), grouper (firmer texture), pompano, lemonfish or catfish. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant as featured on the Louisiana New Garde television series."

Ingredients: clarified butter, clam juice...

"This recipe comes from Mary Nell Reck, a local chef and restaurant owner who, sadly, is no longer with us. She also wrote a weekly cooking lesson for The Houston Post, which also no longer exists! This was from that paper on October 4, 1989.The prep work may seem a little lengthy, but it all goes together quickly once you start!"

Ingredients: cilantro, anaheim chilies...

"This recipe came from the 20th anniversary celebration of Charley's 517 located at 517 Louisiana in the heart of Houston's downtown theater district.

The brown sauce listed in the recipe is a simple all-purpose stir-fry brown sauce (if you don't already have a fav, there are a few listed from other chef's).

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Ingredients: pepper, lump crabmeat, shrimp...