This dish is so elegant looking, you could easily serve it to guests. Not that your family doesn't deserve elegance, I just mean it's gorgeous! Red bell peppers are sweet and wonderful and the perfect color contrast for the white-fleshed fish. You can stuff the peppers in advance (up to 3 days) and bake them just before serving.

From Robin Miller. My fish cakes are a breeze to prepare and, if you make a huge batch, you can enjoy creamy Fish and Corn Chowder, Stuffed Red Bell Peppers, and Artichoke Salad with Capers and Red Lettuce later in the week.

I’ve always LOVED shrimp scampi. Shrimp is delicious - but combine it with garlicky cheesy pasta and ahhhhh…perfect.

Vinaigrette is perhaps the easiest sauce of all for fish fillets, and it needs no cooking. Serve the fish with some steamed spinach and asparagus. The lemony olive vinaigrette will enhance the side dishes, too.

Fish tacos have become a specialty of many a southern California restaurant, and some versions are pretty fancy. I make them here the way they were originally conceived-simple and tasty, with chunks of cod served on corn tortillas and offset with tangy slaw.

Mark requests this often for his birthday dinner. Nothing's easier than this roasted fish! It only takes ten minutes to make and it's good enough to serve to the fanciest company. From the Barefoot Contessa.

Baking the shrimp means they are always perfectly done…no more rubbery, overdone shrimp! This has all the wonderful flavor of shrimp scampi, but the crunchy crust makes it so much more interesting. A squeeze of fresh lemon juice before serving gives it a perfect hit of acidity to balance the richness of all that garlic and butter.