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"What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed."

Ingredients: lobsters, fresh ground black pepper...

"Guests think this a more complicated dish than it really is!"

Ingredients: cognac, lemon juice...

"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...

"A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make Shrimp Stock (2 Methods) do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made..."

Ingredients: lobsters, pepper, clam juice...

"The name of this recipe should be "Grilled, whatever you like, with Roasted Pepper Vinaigrette". I've served it over Seabass, Halibut, Tuna, Chicken, Turkey, and Pork chops. It's almost buy what's on sale and light off the grill. It came from the "Weber's Big Book of Grilling""

Ingredients: cumin, orange bell peppers...

"An aromatic traditional Italian soup, flagrant with fresh herbs, clams, shrimps, and sea bass. An out-of-the-world comfort food without the packing calorie. *recipe revised from foodtv.ca"

Ingredients: celery & leaves, shrimp...

"Like everywhere else in Italy, in Liguria you can find a local food tradition, simple but packed with flavor. Buridda, a traditional Ligurian specialty, is a variety of fresh fish gently stewed in an aromatic tomato sauce flavored with garlic, herbs, carrots, onion and olive oil. Buridda is boasted as the region's tastiest dish. Serve over toasted..."

Ingredients: fresh ground pepper, king prawns...

"To wrap fish in parchment paper will protect the against the high heat. The steam can still escape, but the fluids and the flavours are kept inside. You can use almost any fish with this technique, but I would suggest to use whole fish. Serve the fish still wrapped in paper and "open" it on the table. A burst of wonderful flavours will escape...."

Ingredients: fresh rosemary, sea bass...

"This is a very satisfying fish entree, good for company as well. Serve over Mashed Cauliflower or potatoes."

Ingredients: olive oil, garlic cloves...

"The fresher the fish the better, ideal for hot summers days round the BBQ!"

Ingredients: pepper, lemon juice, paprika...

"Tasty grilled fish recipe. Combines nicley the flavors of bacon and fish. Can be prepared in advance, quick, easy and delicious. Serve with crusty bread and green salad.
I made this recipe for me and a friend. We only have grilled fish, bread, salad and some white wine and beer. Each of us had one fish. Who needs more on a warm and sunny summer..."

Ingredients: fresh rosemary, sea bass...

"Rustle up a fragrant fish supper for two with this sensational recipe for sea bass cooked in parchment parcels."

Ingredients: salt & freshly ground black pepper, dry white wine...

"One of two Runner-Up recipes for 1999 in the San Francisco Chronicle, from Chad Callahan."

Ingredients: dry white wine, extra virgin olive oil...

"A simply elegant barbecue dish: a whole sea bass, infused with scents of citrus, dill and fennel."

Ingredients: dill, fennel bulbs...