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Fish and Seafood

• 41
• Lobster Salad
• Lobster mixed with potatoes and peas.

• 42
• Mersey Point Marinated Herring Salad
• Made with herring, potatoes, beets, dill pickles, hard cooked eggs, and apples; served with a creamy dressing.

• 43
• Orange & Seafood Salad
• Seafood mixed with sour cream and oranges.

• 44
• Salads with Fish or Seafood from Hugs's Homeheart
• Recipes for crabmeat, fresh crab, lobster, salmon cucumber, and orange and seafood salads. Also King of the Sea Primavera.

• 45
• Salmon Cucumber Salad
• Recipe calling for lettuce, cucumbers, onion, salmon, and boiled dressing.

• 46
• Seafood Rice Salad New Orleans
• Made with shrimp, tuna, rice, pickles, and hard-cooked eggs. From RecipeSource.

• 47
• Seafood With Ginger-Lime Dressing
• Crabmeat, shrimp, melon, mangos, and cucumbers served on lettuce and topped with a dressing made with mayonnaise, lime, ginger, and yogurt. From RecipeSource.

• 48
• Baked Striped Bass
• Recipe from The Martha's Vineyard Cookbook.

• 49
• Hot Smoked Striped Bass With Mustard Vinaigrette
• Bass smoked and served on arugula with vinaigreet made of roasted garlic, lime, and mustard. From RecipeSource.

• 50
• Mustard Batter Bass
• Bass dipped in mustard batter and fried. From RecipeSource.

• 51
• Sea Bass with Citrus Couscous
• Grilled bass served with couscous and orange sauce. From RecipeSource.

• 52
• Seared Chilean Sea Bass with Piperade
• Bass fillets cooked with bell peppers, onions, and tomatoes.

• 53
• Baked Bluefish
• Bluefish recipe with bacon and lemon.

• 54
• Baked Bluefish
• Simple recipe calling for lemon juice and breadcrumbs.

• 55
• Baked Bluefish
• Served over cooked rice, egg noodles, or on a tossed salad.

• 56
• Fillets of Bluefish Gen Patton
• Baked in wine and cream.

• 57
• Grilled Bluefish Fillets
• Fillets are marinated before cooking on an outdoor grill.

• 58
• Grilled Bluefish With Eggplant
• Prepare on an outdoor grill.

• 59
• Italian Baked Bluefish
• Halibut or ocean perch can be substituted.

• 60
• Smoked Bluefish Pate
• Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.