March 7^th 2011By Eating Well

This Italian-inspired tuna and tomato spaghetti dish will have you asking for seconds.

March 7^th 2011By Eating Well

March 7^th 2011By Jamie Geller

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

You'll love this delicious salmon dish; the fennel adds a unique flavor and crunch.

March 7^th 2011By Eating Well

Salmon poached in the oven with a little wine and shallots, what could be easier or tastier?

August 24^th 2011By Eating Well

Inspired by French bistro fare, this quick salad uses salmon and lentils in a tasty and healthful combo.

March 7^th 2011By Jamie Geller

If you have a hard time getting grouper, substitute tilefish, red snapper, flounder, striped bass or any other white-fleshed fish.

November 16^th 2010By Jamie Geller

March 7^th 2011By Eating Well

A quick-cook method for fish fillets, add sauce and you're done.

August 4^th 2011By Eating Well

Tired of that same-old tilapia recipe? Add some spark with a spice rub.

October 11^th 2011By joyofkosher

The star of this recipe is delicious lemon canola oil, which should be a staple in any pantry. It may be used on fish, in salad dressings, on roasted vegetables and just about anywhere you would use canola oil. Here, it makes this simply prepared broiled trout with vegetables a healthy and tasty weekday meal.