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"I love cumin, and am looking forward to trying this one out! This was shared by Sue Z Q on Gail’s. Adapted from Cooking Light, Dec. 2001."

Ingredients: cumin seeds, fresh ground black pepper...

"Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking."

Ingredients: Dijon mustard, extra virgin olive oil...

"Gourmet. April 1990."

Ingredients: fettuccine, fresh lemon juice...

"Adapted from a recipe found in Mens Health. Great served with spicy sweet potato fries. I substituted halibut for the sea bass with good results."

Ingredients: lemons, olive oil...

"Steamed fish with a twist"

Ingredients: cornstarch, dark soy sauce...

"Mark Bittman. This dish is a breeze, largely because of the sesame seed crust, which guarantees both flavor and crunch. And the sauce takes about 3 minutes to make! Use any firm white fillets you like here, from sea bass to red snapper or grouper. I am partial to sea bass because of its buttery, rich taste...but that is a definite splurge."

Ingredients: fresh ginger, salt and black pepper...

"A wonderful fish dish just lovely served with homemade tomato sauce and lemon wedges. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time approximate."

Ingredients: eggs, fish stock, striped bass...

"This is a simple recipe that shows off the freshest of fish beautifully. I have also used halibut filllets and the mayonnaise keeps the fish really moist. I got this from epicurious."

Ingredients: fresh ground pepper, kosher salt...