Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.
Catfish, simmered, traditionally in a clay pot, in a sweet-spicy-savory sauce and served over rice.
A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.
A fish stew featuring fantastic Southern ingredients: Gulf fish, hominy, black-eyed peas, Conecuh sausage. Any fish works in this recipe.