Flounder, Sole, . Haddock, Cod, Perch, Snapper, Sea Bass, Striped Bass, Shad, Bluefish, Mackerel, Salmon

FLAX CRUSTED FILLETS -- Thoroughly coat almost any fish fillets with ground (in a coffee grinder) brown flax seeds, seasoned with cracked pepper, cayenne, salt and garlic powder. Fry until brown (2 minutes per side) in olive oil and butter in a cast iron skillet., and then bake covered with foil at 350 for 15 minutes. -- Alan Rand, Loveland, Co FISH WITH TARRAGON SAUCE -- Saute filets in butter. Remove. Add more butter and make a roux, add chopped tarragon and hot fish stock. Bring to a boil and simmer briefly. -- New Entry BAKED FISH WITH LEEKS -- Arrange fillets in buttered pan and sprinkle with crumbled bay leaf, chopped fresh thyme, tarragon, chives and parsley, a touch of sugar and salt and pepper. Add butter-sauteed leeks and heated fish stock. Bake, covered, until flaky. Remove fish and leeks to warm plate, add minced shallot to pan juices, boil down, then whisk in butter, stir in lemon juice, season to taste and serve over fish.

BAKED FISH WITH RITZ CRACKERS -- Lay fish fillets in buttered baking dish and top generously with buttered crushed Ritz crackers. Bake until fish is tender and crackers are browned.

BROILED FILLETS -- Brush fillets with butter and lemon juice, season and broil 3 inches from flame without turning for several minutes. If fillet is thick --an inch or more -- turn once, halfway through. The oven should be very hot. Garnish with almonds, buttered chopped peanuts, herbed butter, lemon butter, Parmesan or Romano, wine sauce, or buttered bread crumbs.

CHINESE BROILED FISH -- Whisk peanut oil, rice vinegar, soy sauce, ground ginger and minced garlic and brush over flounder, haddock, pollock or sole fillets. Broil, basting with juices. Garnish with scallions.

Please --- We'd very much like to include your favorite ideas in this collection. Click here , and you'll go to a simple submission form. Thanks in advance for sharing your wisdom. CURRIED FISH FILLETS -- Marinate fish in lime juice, cider vinegar and salt. Blend grated coconut, ginger root, garlic and chopped tomatoes into a paste. Add to a lot of sautéed onions seasoned with coriander, turmeric and chili and cook a few minutes, then add water and simmer about 5 minutes before adding fish. Sprinkle with cumin and black pepper and simmer until tender. Garnish with lime slices.

FILLETS AND BANANAS -- Fry strips of fillets (sole or any sweet white fish) that have been dredged in seasoned flour, dipped in beaten egg then coated with bread crumb-Parmesan mix. Top with banana slices, sprinkle with almonds and parsley.

FILLETS WITH HAM AND MUSHROOMS -- Top seasoned fillets with thin slices of smoked ham, then basil leaves and sautéed diced mushrooms. Roll up, place in buttered skillet, and poach in some chicken broth and/or hot water. Serve with ginger cream sauce: fresh minced ginger root, minced shallot, white wine vinegar, dry white wine, heavy cream, butter and white pepper.

FISH AND CHIPS BATTER -- Make a smooth batter of seasoned flour, egg yolks whipped with a bit of olive oil and water and whatever herb mix you want. Fold in stiff eggs whites. Dip fish fillets (cod, haddock, sole, etc.) in batter and deep fry until golden brown. For the chips part, cut thick wedges of unpeeled potatoes and fry until golden and crispy.

FISH AND PASTA SOUP -- Sauté onion, garlic and leek; add chopped tomatoes, herbs, saffron and small pasta and cook for about 15 minutes before adding pieces of white fish fillets and mussels, if desired.

FISH AND PEANUTS -- Dip fillets of fish (catfish, flounder, haddock, sole, etc.) in milk, then mixture of finely chopped salted peanuts and flour. Fry in butter.

FISH CAKES -- Mix together any flaked, cooked white fish, mashed potatoes, onions, parsley, garlic or garlic powder, paprika, Worcestershire sauce, Tabasco, lemon juice, salt and pepper, beaten egg, milk and bread or cracker crumbs to bind together. Refrigerate mixture for a few hours, then form into cakes, coat with more bread crumbs and fry or bake.

FISH FILLETS AND LEEK SAUCE -- In pan, sauté leeks and onions, stir in caraway seed, then add some grated gruyere or Swiss cheese. Use sauce as a base, top with fillets and broil; or serve with pan-fried, baked or broiled fish.

FISH WITH CAPER SAUCE -- Place fish on tin foil with fresh lemon juice and olive oil drizzled on it. Season with pepper. Broil. Heat olive oil and butter(optional) with capers and pour over cooked fish. -- K. Merrill, East Haven, CT.

FISH PIE -- Spread cooked rice on bottom of buttered casserole, top with flaked cooked haddock or firm white fish then sprinkle with chopped hard-boiled egg and sautéed sliced onion. Season and then add another layer or two. Pour over a cream sauce seasoned with nutmeg and top with buttered bread crumbs. Bake until bubbly and golden.

FISH TACOS -- Fry pieces of scrod or any firm white fish fillets, dredged in seasoned flour. Fill prepared tacos with fish topped with a cabbage salsa: Grated cabbage, chopped tomatoes, minced jalapeno, minced onion, lime juice and olive oil.

PAN FRIED FILLETS -- Dredge with flour and fry in a hot pan with ample oil or butter. If fillets are very thick, brown on both sides and then reduce heat or bake briefly to cook through.` Garnish with almonds, buttered chopped peanuts, herbed butter, lemon butter, Parmesan or Romano, wine sauce, or buttered bread crumbs

PAN-FRIED FISH WITH GINGER -- Fry dredged fillets of bluefish, mackerel or salmon in olive and sesame oil, then sprinkle with sautéed minced ginger root and scallions. Sprinkle with salt and lemon juice to taste.

POLENTA BATTER -- Press instant polenta or coarse cornmeal onto seasoned fillets (cod, haddock, sole, grouper, etc.) and fry. Spread fish before coating with mustard, if desire

SAUCES FOR BASS, HALIBUT, FLOUNDER, SKATE, ETC. DILL AND MUSTARD SAUCE -- Make a roux, add hot fish stock, boil then simmer for a few minutes and off heat beat in white wine vinegar, chopped fresh dill, whole grain mustard and sugar. Blend in beaten egg yolks, return to heat for another minute or two. Serve with grilled fillets of halibut, sole or flounder. GINGER CREAM SAUCE -- Make a cream sauce with minced shallot and ginger root, white fish stock and heavy cream. Season with white pepper and lemon juice to taste. Serve over fillets with fennel or chervil sprigs if desired. ORANGE SAUCE -- Sautéed onion, fish stock, dry white wine, orange slices, capers, black peppercorns and heavy cream or creme fraiche. Good over grilled or poached fillets. MUSTARD MINT SAUCE -- Blend Dijon-style mustard, coarse-grained mustard, white wine vinegar, fresh mint leaves and oil and serve with grilled fish. SAFFRON CREAM SAUCE -- Make a white fish stock with bones and trimmings from any white fish, onion, parsley, lemon juice, dry white wine and some salt. Add heavy cream to stock and season with saffron. SPICY TOMATO SAUCE -- Sauté chopped onion and minced garlic, add dried hot red pepper flakes, oregano, and can of drained plum tomatoes and simmer for awhile. Stew white fish or shell fish in sauce or serve over bake or grilled fish. VINAIGRETTE SAUCE -- Whisk together Sherry or wine vinegar, Dijon mustard, peanut or safflower oil and olive oil. Heat coriander seeds in dry skillet until fragrant then crush and add to sauce with sliced scallion greens and red onion. WATERCRESS CREAM SAUCE -- Sautéed shallots, fish stock, white wine, blanched chopped watercress, anchovy extract and heavy cream, seasoned with salt, cayenne pepper and lemon juice to taste. Serve with broiled, barbecued or poached fish.

SPICY FRIED FISH AND ARTICHOKES -- Toss pieces of fillet in bag with salt, black pepper, cayenne, paprika, thyme and flour and sauté in oil and butter until brown. Add to thin potato sticks and artichoke bottoms that have been sautéed in butter and oil until tender, and season mixture with minced garlic, chopped sage leaves and salt, adding more butter if desired. Sprinkle with lemon juice.

STEWED FISH AND VEGETABLES -- Make a stew of sliced onions, peppers, celery, carrots, mushrooms and canned tomatoes with juices, adding whatever other vegetables and spices you prefer (eggplant, zucchini, etc.). Cover fillets with stew and bake or microwave until fish is tender.

CATFISH AND CORNBREAD -- Prepare cornbread stuffing and top individual mounds with well-seasoned fillets. Sprinkle with lemon juice and dot with butter. Cover and bake or microwave. CATFISH AND PINEAPPLE CHUTNEY -- Sprinkle fillets with lemon juice, dip in milk, roll in corn flake or cracker crumbs and drizzle with some oil. Bake in oiled pan until tender. In small saucepan, combine can of crushed pineapple, chopped green apple, minced onion, red pepper, brown sugar, cider vinegar, curry powder and coarse mustard. Simmer then serve on the side or on top of fish. CATFISH BATTER -- Dip fillets in beaten eggs then coat with seasoned cornmeal and flour mixture. Add cayenne or dried red pepper flakes, if you like it hot. CATFISH FETTUCINI -- In a pan, sauté scallions with coarse black pepper in butter, add dry white wine and catfish strips, stirring to coat catfish, then add milk, heavy cream, nutmeg and lemon juice. Cook until thick and toss with Fettucini. CATFISH, PARSLEY AND PECANS -- Dredge fillets in flour and seasonings and sauté in butter and oil. When golden on both sides, spread top with pecan sauce. Cover pan for a few minutes to melt sauce. To make sauce, blend olive oil, fresh parsley, chopped pecans, garlic, Parmesan and Romano cheeses to a smooth paste (like pesto). CHEESY CATFISH -- Coat fish fillets with Parmesan cheese, cornmeal, flour, paprika and pepper. Place fish in baking dish,with melted butter and turn to coat. Sprinkle with more cheese mixture and bake until golden. CITRUS CATFISH -- Brush fish with mixture of orange juice, lemon juice, oil, soy sauce, garlic and pepper before broiling or grilling. LEMON-PEPPER CATFISH -- Coat fillets heavily with a mixture of garlic salt, cayenne, lemon zest and cracked black pepper. Fry, broil or bake and serve with lemon slices. SWEET AND SOUR BREADED CATFISH -- Combine apricot or peach jam, Dijon mustard and Parmesan cheese and spread on both sides of fillets, then coat in bread crumbs. Bake in buttered dish about 20 minutes.