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"This is someone's Mom's fried fish recipe but it's not MY Mom. I found it in Taste of Home, June/July 2005 issue and made it tonight for dinner. It's very, very good and SO easy. The recipe called for the fish to be deep fried but I fried it in about 3/4 inch of oil in a large, heavy skillet. Also, the original recipe called for..."

Ingredients: eggs, fish fillets...

"Here's and old recipe I've used often and is pretty tasty. Fresh Bass fillets are baked seasoned with lemon and thyme. When using a hot oven and short cook time, you avoid over cooking the fish."

Ingredients: dijon-style mustard, dried thyme leaves...

"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...

"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...

"Gourmet. April 1990."

Ingredients: fettuccine, fresh lemon juice...

"Cooking Light, MARCH 2004"

Ingredients: cooking spray, fresh cilantro...

"This traditional recipe is from the country of Benin and is always grilled over a wood fire. This recipe requires 1/4 cup apple wood chips for the grill."

Ingredients: fresh ground black pepper, striped bass...

"This is from the Kikkoman website:
Use 4 firm white fish fillets such as sea bass, halibut or red snapper."

Ingredients: parchment paper, fresh ginger...

Ingredients: sliced almonds, bass fillets...