Great recipe for left over salmon (or for fish haters):

http://www.everydaymaven.com/2013/paleo-salmon-cakes/

I usually serve them with a honey mustard sauce.

http://www.realsimple.com/food-recipes/browse-all-recipes/crispy-breaded-shrimp-garlicky-beans

We make this all the time.

I second the salmon cakes. I can tolerate fish but I don't enjoy it. I love seafood--crabs, lobster, scallops--prepared as simply as possible. I buy fresh crab cakes at a fish market, and since DH grew up in the PNW, he loves salmon, so I tried their salmon cakes. There wasn't much difference between the two.

A delicious, easy summer supper is simple salad greens, smoked fish (peppered mackerel or trout is particularly good here) sliced peaches or nectarines and home made vinaigrette. Add some roasted potatoes with sweet peppers on the side.

Moosewood Restaurant's Pecan Crusted Fish is a family favorite. I make it with Hake, Pollock, Cod, Cusk or Haddock depending on what looks best at the market.

Another, for the same group of fish, is Jamie Oliver's Baked Cod with Avocado and Basil I have omitted the cream and just drizzled a bit of white white, water, milk to replace the liquid. I have also thrown in a pint of halved cherry tomatoes. It is very changeable recipe.

Another super easy way to do baked fish fillet, is to mix together mayo, horseradish, dijon. Slather that on top of the fillets, sprinkle with breadcrumbs, then bake a few minutes and finish under the broiler.

My fast fave is coated generously w/ Fines Herbs & pepper or your seasoning blend of choice, then sauteed in a combo of butter & olive oil. Alternately, it can be broiled. I drizzle w/ some olive oil & dot w/ butter before broiling.

Oh yes to fish tacos! Last night I made fish tacos & marinated, then broiled the fish - I used a combo of coriander, cumin, oregano, salt, black pepper & crushed garlic in olive oil & sauteed a bunch of peppers, onions, corn, tomatoes & zucchini w/ garlic & spices to go with.

We like Halibut with Paul Prudhomme's Blackened RedFish Magic seasoning. Use the LeCreuset grill pan. I also use the Red fish magic on mahi mahi or tilapia for fish tacos.

Seared scallops (search for Alton Brown's recipe)

I buy bourbon marinated salmon from Whole Foods. That's really good.

Parmesan crust, though that may negate the healthy aspects of the fish. I use grouper or flounder. Need to use the broiler.

Grilled fish for tacos and blackened red fish, mahi mahi, or tuna cooked in cast iron over a propane burner. I really prefer to eat fish in restaurants.

As much as I love fish and seafood, I've never cared for salmon.

Cardiologist told DH we needed to eat more fish. I love sushi, but I'm not into cooking fish at home! We are now cooking fish once a week, but it has to be cooked outside ... just hate the lingering smells. Luckily we have outdoor burners so I can saute the fish outside. I usually choose whatever is wild caught and fresh, not frozen.

Any basic white fish (haddock, halibut, cod, flounder) in the red curry coconut sauce from Cooking Light recipes.

My husband really liked a brown sugar-mustard coated salmon from the NYTimes Cooking site. It was good but I'm just as happy with my salmon just seasoned with salt and pepper then grilled.

Ginger marmalade, soy, and garlic on salmon and baked.

I also do any basic white fish in a Mediterranean sauce from Cooking Light (2011 November issue).

Arctic Char is a tasty fish, a cross between salmon and a lake trout, so it's a milder salmon taste. I just season and toss it on the grill.

We liked haddock with Moroccan spices, adapted from a chicken recipe on Once Upon a Chef, I'm sure any fish would work.

Any basic white fish with the coconut-curry topping from Cooking Light (this one uses coconut flakes not coconut milk).

Sometimes I just use pan-searing flour to create a little bit of a crust and let the side dishes be the really interesting part of the meal.

Ina Garten has two recipes I use once in a blue moon. Indonesian grilled swordfish is delicious but we limit how often we eat swordfish. The marinade has lemon, ginger, garlic, mustard, & soy sauce. The other recipe is a mustard roasted fish that uses two kinds of mustard, crème fraîche, shallots, and capers. It's delicious but the richness makes it more of an once in awhile dish.

This is an easy and fast fish creole. Most any white flesh fish works.

1 + pound fresh Fish (or Shrimp)

2 T olive oil

1/2 C chopped onion

1/2 C chopped green pepper

1/4 C chopped celery

2 C Thick tomato sauce

2 cloves chopped garlic

1 bay leaf (optional)

3/4 t Salt

1/4 t Pepper

Hot sauce or Creole Seasoning, if desired

Heat olive oil, cook veggies til crisp tender. Add garlic and Tomato sauce, bay leaf. Add seasoning. Simmer to blend flavors. Add fish or shrimp, cook til just done (3-5 minutes). Serve over cooked rice.

For salmon fillets, with skin side down:

mix brown sugar, kosher salt, freshly ground pepper and thyme in oil - I use Wegman's basting oil - and coat tops of salmon fillets. Bake at 350 for 20 minutes.

Here's my latest, favorite recipe for tilapia. Her recipe for garlic pesto shrimp is also another favorite.

A simple recipe for tilapia piccata:

I use the frozen tilapia loins (I think that's what they're called) from Costco. Dust them in flour and cook them in olive oil. Remove the fish from the pan and add lemon juice to deglaze the pan. Add capers and pour sauce over fillets.

My go to recipe for salmon is to use Kikkoman Teriyaki Baste and Glaze on top of the salmon. Then sprinkle with Grill Masters Montreal Steak (or chicken) seasoning. Cook in a 400 degree oven for about 20 minutes.

I make a yummy salmon with artichoke heart and tomato sauce.

For two I usually use a two to three medium size tomatoes, chopped, maybe a cup of artichoke hearts, chopped, about a tablespoon of capers, juice of one lemon (or to taste) and salt to taste.

Grill the salmon on both sides, but not all the way cooked through.

Remove from pan

Add tomatoes, artichoke hearts and capers to pan. Cook for several minutes until tomatoes release their juice. Add capers, lemon juice and salt.

Return salmon to pan and cook until done.

I serve this over angel hair pasta.

You can use any kind of fish. I also make it with the Costco Tilapia loins - not the pre-breaded ones.

My kids all love tuna. For four tuna steaks, I make a marinade with minced garlic, 1/4c soy sauce (reduced sodium), 1 T minced fresh ginger, 1 T sesame oil and 2 T rice wine vinegar. I let it sit for an hour then grill. I serve it with wasabi mixed with soy (for dh and me) and slices of avocado. If I have the ingredients on hand, I finely chop wasabi peas and macadamia nuts, stir together and make press both sides of tuna in the mixture to form a crust. Then I pan sear it. Only dh and I eat it this way but it's delicious.

We also eat salmon, usually just with fresh herbs or a brown sugar seasoning mix.

Mahi mani is another favorite. I either brush with a Vidalia onion sauce, herb and lemon butter or we make fish tacos, which is often requested by my kids. For that, I use a Food Network recipe for the marinade - I think it's Bobby Flay.

Being by the water in MD, we also eat a lot of shellfish in summer especially crabs and oysters, but I cook a lot with clams and shrimp. Sadly for dh I'm allergic to scallops b/c he loves them. Oh that reminds me, rockfish! Big here right now. Usually just grill it with fresh herbs.

I mix flour with old bay seasoning and coat cod or other white fish with it and give it a quick fry in ghee/olive oil mix, or you could use coconut oil. Old bay is that perfect seasoning for fish, just like montreal seasoning is for steak.

Three faves:

1. Sole or founder or any mild white fish, topped with slivered almonds sautéed in butter ... Chopped parsley on top. Classic but easy and yum

2. Take 1/4 c mayo and 1/4 c honey mustard and 1/4 chopped fresh dill. Mix together and slather over swordfish. Marinate then grill. Tasty and a lot of fat from the mayo burns off when you grill.

3. Buy sushi grade tuna (often I buy from a takeout sushi place to get the very best quality). Dice 1 cup worth of tuna.. Dice 1 cup of ripe avocado and 1 c ripe mango. Gently toss all three with just a bit of a very light vinaigrette of 2 parts mild olive oil, 1 part champagne vinegar and 1 part fresh squeezed orange juice. Season w salt and pepper. Fill a greased Timbale and chill. Invert before serving.

I will take a tuna or swordfish steak, drizzle with olive oil, sprinkle with salt and pepper and grill. Very tasty and super simple.

Any white fish with a lemon, butter, and caper sauce.

Sometimes a light dredge in flour~sometimes not !

Thank you for the great ideas and recipes. They all really do sound wonderful! My DH even looked at them and said we needed to try them. Thanks for your time-really!

I really don't care for salmon, crazy since it's like the favorite of the PNW, but my son made some delish grilled salmon for Mothers Day. I'll see if he'll give me the recipe.

I LOVE LOVE LOVE fish tacos. I just make them up with tilapia or any white fish, since I will cube and bread them and pan fry them. Top with shredded cabbage mixed with cilantro and bit of olive oil, a bit of garlic and some finely chopped jalapeno and lime juice. Served in a warm corn tortilla.

I love grilled mahi-mahi fish tacos with mango salsa.

Halibut, rubbed with olive oil, seasoned with salt & pepper, then grilled till firm, squeeze of lime-yummmm!

I just love Tilapiya Fish Fry also i create many recipe show in my blog.

I do love fish tacos!

I should have asked also...what do you all serve with your fish? sides?

I have the easiest fish recipe ever--this filet with butter/sherry sauce is incredibly easy, cooks fast and tastes divine. I use it often and especially for a weeknight fast assembly, light prep meal, it's wonderful. I pair it with brown rice and a nice salad, some crusty bread and voila dinner is served.

re sauces, I love salsa on grilled swordfish.

Does anyone use old fashioned tartar sauce any more? It's a great side for fried fish, as is cole slaw.

My DH makes the best Cod bites ever..but I doubt you are asking for deep fried recipes. I love to grill Rockfish with just a little Olive oil and Old Bay or Cod in a skillet with lemon and capers.

I've found cod poached in milk to make a very juicy and tender fish dish. I have not made the egg sauce listed in this recipe.

Annie...we make homemade tartar sauce and always have cole slaw when we fry fish.

I make my own homemade tartar sauce, too. We love tartar sauce with fish.

this is a Cod recipe that I use often -- very easy since it's in the oven, and no fishy smell:

http://www.rachaelray.com/recipes/oven-roasted-cod-crusted-with-herbs

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078

I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.

We eat fish 2-3x/week. Favorites are blackened salmon done in a cast iron skillet on the range. We also eat lots of white fish: cod, haddock, flounder in the winter; all are easy to cook on top of the range or in the oven. In the summer we tend to prefer grilling out: swordfish, salmon and tuna. We enjoy steamed lobsters, baked scallops and fried clams (a take-out treat).

I may learn to like fish after all! There are some really good and simple recipes here I think would be good and fast for my family, and so much I hadn't even thought of trying!

That rachel ray fish is a good basic and can be dressed up in different ways by what you add to the bread crumbs be it various herbs, some parm cheese, some finely crushed nuts...yum!

Blackened tuna with mango salsa.

omg, cindymac- that looks awesome! is that cooked on the grill or in a cast iron pan?