This main-dish salad is attractive, tastes good, and takes only minutes to prepare. It's a winner from every perspective.

Aïoli (ay-OH-lee or I-OH-lee) is basically mayonnaise with herbs and fresh garlic. The use of a particular herb is generally what makes the big difference. Rosemary is the choice for this assertive entrée!

Here is the recipe for people who think cooking fish is daunting. All you do is bake fish with one ingredient sprinkled on top, then melt margarine right on the fish for a sauce that practically makes itself.

For great brown-bag lunches, make a double batch of these delicious tuna cakes and use the extras for pita sandwiches during the week.

A crust of whole-wheat crumbs and parsley with just a few drops of hot-pepper sauce provides a refreshing flavor change to baked fish.

You don't have to cook the fresh pasta before putting it on the fish. It bakes to form a crisp coating on the fillets.

Do you like fried popcorn shrimp? Then you’ll love these crisp bites of catfish. They’re served with a zesty sauce similar to cocktail sauce.

Lemongrass stalks impart their soothing flavor to catfish, vegetables, and rice.

Crisp on the outside and moist on the inside, these fish fillets go well with Baked Okra Bites. [ADD HYPERLINK]

This creamy mustard sauce is an easy way to dress up fish or chicken. You can substitute honey mustard for the Dijon mustard if you prefer a sweeter sauce.