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Fresh dungeness crab with curry butter hopefully just pulled from the puget sound that day

blackened mahi mahi. I can't get enough of it.

My favorite shellfish prepartion would be boiled with a mixture of herbs and aromatics..

Seared tuna with a very rare center. Perfect.

The best fish I have ever eaten was at Esca - it was a branzino from Italy that was cooked in a thick sea salt crust. I would love to do it myself someday!

Sea salt crusted New Zealand pink snapper.

I could sound like a line from Forrest Gump here with my answer of "shrimp scampi, fried shimp, shrimp cocktail, coconut shrimp, cajun shrimp, peel-and-eat shrimp, etc. etc. etc!"

I like many kinds of seafood, but I think my favorite is maguro nigiri sushi -- the tuna and rice are near perfect if done well.

I do have to say, though, that the bacalao at Esca is fantastic.

I love a combination of fish and shellfish. This one is called Moqueca Capixaba, a Brazilian stew:
http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/

Pan-fried oysters, sprinkled ever so slightly with minced parsely and a spray of lemon.

The best part: they're just as the next morning, cold, out of the refrigerator

bbq'd oysters hot off the grill from tony's in tomales bay, ca

Hmmmm, hard to pick just one. Clams every way--steamed with butter, grilled, or with linguine and lots of garlic. Then of course there are shrimp . . .

All time favorite? It's have to be a large mouth bass (freshwater), stuffed with some fresh herbs (a little parsley, maybe tarragon and chives) and butter, then baked in a salt crust (simply kosher salt and some egg white). Ive got to go fishing....

Halibut fillet, about three quarters of a pound, placed skin down on sheet of parchment paper, which was drizzled with olive oil, sprinkled generously with rock salt, and a bed of fresh herbs such as sage and marjoram.

Then stack some tomato concassé and chopped shallots and garlic on top, drizzle a little bit more oil, squeeze out half a lemon, grind some black pepper, sprinkle a little fresh thyme.

Fold up the edges to make a sealed pouch. Just before sealing, pour in a tiny bit of the white wine you have chilled and ready for the meal.

Seal it up nice and tight, put in in a brown paper lunch bag, put that on a cookie sheet and into your preheated 425 degree oven.

Fifteen minutes later, take it out, unwrap it on a big plate, pour the wine and dig in! Goes great with a crusty bread, rich butter and stinky cheeses, with some black olives.

Definitely a fan of shrimp in mojo criollo...I have a recipe that I tweaked and I love the fact that it works well served hot or at room temp.

Sorry to repeat, but without a doubt seared tuna with a spiced crust - cumin and cracked pepper anyone?

I can't think of a better way to enjoy salmon than marinating it in a great tangy mango sauce and then cooking it on the grill during the summer, served with a fresh green salad and wine....grilling fish in the summer is one of the highlights of summer in the midwest!

Blackened Amberjack...love it and cant get enough of it.
Shrimp...any way I can get 'em!

fried soft-shell crab

Blackened Red Fish freshly caught from Mosquito Lagoon (cape canaveral, fl).

Grilled tuna, though pan fried rainbow trout my boyfriend and grandfather catch ice fishing one or twice a year is a very, very close second. (Especially as he guts, cleans and scales the things!)

Seared scallops over wild mushroom risotto--Yum!

whole salt-grilled corvina. Mmmm mm!

mussels in white wine or pretty much anything in parchment

I want to try the Sicilian Style Swordfish...seems so full of flavor and hopefully will add some of that juiciness that you lose when you cook swordfish!

Fennel and onion slices braised together with chicken stock, lemon juice, and fresh rosemary, then nice and soft, topped with tilapia fillets, and covered till the braising liquid steams the fish. So, so, so, so good. Every time I make it, I'm told it's the best thing I make.

My favorite seafood preperation is raw. If I am cooking, a mirin-soy-wasabe glazed tuna that has been seared for a nanosecond.

bacalao salad

My favorite fish preparation is probably bluefish, pan seared with the skin on one side in tact. You have to crisp the skin by running a knife along the scales gently and then patting with a paper towel beforehand and your fish will come out crispy and delicious!

Clams and monkfish in a chorizo broth with grilled bread. Had a similar dish at Hungry Cat, couldn't stop ordering it, and then Russ Parsons published a recipe in the L.A. Times, now I can't stop making it!

Fresh whole anchovies floured, fried crisp in olive oil, and lightly salted - with crusty bread and ouzo shooters chased by very cold beer.

Pan-fried southern catfish filets. Properly seasoned and breaded with cornmeal/bread crumbs makes this a real taste pleaser. I drive to a small place in Pascagoula, MS for this meal as it is truly worth it.

I like fresh mountain trout caught earlier that day, wrapped in foil with fresh herbs, lemon & butter & thrown onto the hot coals of a campfire. I also love cod breaded with crushed saltine crackers & fried in light oil.

Oysters, oysters, oysters, fried in a po' boy or raw.

simple. fresh fish coated in a little flour spiced with a little tony's creole seasoning and then pan sauteed in butter.

Cedar-planked Copper River salmon. Mmmm.

nothing makes me happier than an AYCE steamed crab leg night. two hours of trying to get the perfect shell-crack, so i can pull out the perfect piece of meat. mmm!!!

i love just plain old boiled lobster. sooo tasty

Large fresh sweet scallops in brown buter.