Combine in a bowl the citrus fruit, red onion, green pepper, thyme, and olive oil.  (Olive oil amount depends upon how much you make.)  Season to taste with salt and pepper.  Refrigerate.  

Make rice of your choice.  

Brush fillets with 1 tablespoon each of olive oil and barbecue sauce.  Place fillets evenly on a foil lined baking dish.  Bake for 12 to 15 minutes at 375 degrees.  Do not overcook.  Fillets should flake easily with fork.  

Arrange fillets over bed of rice and then top with fruit salsa.

Wash fish and pat dry. Cut into serving pieces. Place striped bass fillets in a baking dish or pan that has been sprayed with cooking spray and add a little water to the pan. Brush fillets with butter. Place in oven and broil for 5 minutes or until almost done. Remove from broiler and top with green peppers, onions, mushrooms and tomatoes. Return fillets to broiler for a minute or two. Remove fillets, and add cheese and broil again until cheese has melted.

Garnish with fresh lemon. Serve immediately.

Serve with rice and a tossed green salad.

Additional Notes:
To lower calories and fat, use diet margarine and lowfat milk in place of the butter and whipping cream

Combine in small bowl, lime sections, lime peel, peanut oil, paprika and garlic. Stir to blend.

Place fillets skin down, on a broiling pan previously coated with non-stick vegetable spray. Spoon lime mixture over fillets and broil 4 inches away from heat from 6-8 minutes or until fish flakes. Serve hot with Peppered Onions. Garnish with lime slices. Serve with new red potatoes and broccoli florets.

Additional Notes:
Recipe serves 4 and is approximately 219 calories per serving

Bone and fillet the fish, rinse under cold running water and pat dry with paper towel. Place fillets, skin side down on a greased broiler pan. Into small bowl, blend parsley, salt and pepper with 1 tbsp.. of melted butter.

Brush fillets well with this mixture before broiling above 4" from the source of heat for about 5 minutes. Remove from heat, leaving broiler on.

Blend remaining butter in a small bowl with mustard, dill and lemon juice. Pour this over the fillets and broil for 5 minutes. Garnish with lemon wedges.

Fillet the mackerel and remove the bones. Lay half of the fillets in a deep baking dish, sprinkle over them half of the peppercorns, onions, salt and dill; lay the other half of the fillets on top, add the other half of seasonings; pour on the vinegar.

Cover and let stand for a night. Lift out the fillets and wipe dry. Broil. Pour the drippings from the broiling pan into the vinegar, add butter and use a sauce over the fillets.

Melt enough ice cream to coat your fish, add an egg, and then add a tad of milk if the batter is too thick or you want to reduce calories. Crush crackers and add mayo, sweet-pickle relish, chopped onion, salt and pepper. Soak fish in the ice cream batter and then roll it in the crumb mixture. Fry at moderate heat in canola oil until batter browns. As with all fish, do NOT overcook. TIP: Warm fish to room temperature before cooking. Serves four.

Soak fillets in whole milk for thirty minutes. This will remove some of the oil that gives bluefish that heavy flavor and just make it taste better. Remove fillets from milk and pat dry. Notice the oil film on the milk-throw milk away.

Put breadcrumbs in plastic bag. Toss in several fillets at a time and shake to cook. Quickly sear in 1/4" olive oil on both sides, then transfer to a baking pan 10x15x2. Place several lemons on the fillets. Add white wine, chicken broth and bay leaves. Cover pan tightly with foil and bake at 350 degrees for thirty minutes.

Heat tomato sauce.

Remove from oven. Remove fillets from pan and arrange on serving platter.

Discard liquid in baking pan.

Drizzle with tomato sauce and sprinkle with chopped black olives.

Serve with a fresh salad, greens beans or pasta and of course Chianti Classico or beer.

Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll is seasoned cornmeal. Place fish in single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4-5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.

Serves 6

Core the tomatoes and cut in half through the equator. Hold tomatoes over a bowl and chop with a sharp knife. You will have about 2 cups, including juice and seeds. Set aside.

Have ready two large cast-iron skillets. Heat one skillet over medium heat until hot. Rub both sides of each fillet with rice oil and salt and pepper and place in the hot skillet, skin side down. Put the second skillet on top of the fish to weigh the fillets so that the skins crisp evenly. Cook for 3 to 4 minutes rotating the bottom pan by a quarter turn every 50 to 60 seconds. Remove the top pan, turn over the fillets and cook uncovered for 2 to 3 minutes, add the 3 halved onions to the pan. Transfer the fish to a warm platter.

Add the oil and the 4 sliced onions to the pan and sauté over medium heat for about 1 minute, or until soft. Add the tomatoes and butter and simmer for 2 minutes, or until thickened and saucy.

Remove the skillet from the heat and stir in the chives and marjoram. Arrange on six warmed plates, top with the sauce and serve.

Serves 6