We've heard for years how beneficial fish and seafood are to our health. They are loaded with omega three fatty acids that are essential to our heart's health and well being. A fish house is filled with tasty recipes for you try that anyone, non fish lover and seafood enthusiast will love. But when you can't get out to your local fish house to sample the best fare from the sea, here are a few fun and delicious recipes for you to try with your family and friends. Not only is fish tasty, but it is good for you, so you should have a seafood based meal at least once a week; and no, frozen fish sticks don't count.

Try heating up your regular old salmon dish with some spiciness. Your company will be impressed by this amazingly easy to prepare Firecracker Salmon.

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Give your mahi mahi great flavor by infusing it with the tastes of ginger in this Ginger Glazed Mahi Mahi, that even the most affirmed fish haters will love.

• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed or to taste
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1 tablespoon vegetable oil
• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Halibut is a fresh fish favorite with its mild taste and flaky texture. Give it some extra pizzazz with this easy and quick south of the border recipe of Mexican Halibut.

• 1/4 cup butter, melted
• 2 pounds skinless halibut fillets
• lemon pepper to taste
• 3/4 cup salsa
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon garlic oil
• Preheat oven to 350 degrees F (175 degrees C).
• Pour the butter in the bottom of a baking dish. Arrange the halibut fillets in the dish, and season with lemon pepper.
• In a bowl, mix the salsa, mayonnaise, sour cream, and garlic oil. Spoon over the halibut fillets.
• Bake halibut 30 minutes in the preheated oven, or until easily flaked with a fork.

Those with Southern roots might foster a fondness for catfish. Try it as Catfish Creole for an authentically Southern flavor that will bring you back to New Orleans.

• 2 cups water
• 1 cup uncooked long-grain rice
• 1 pound catfish fillets
• 1 (16 ounce) can stewed tomatoes, with liquid
• 2 teaspoons dried minced onion
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon hot pepper sauce
• In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.
• Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
• In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.
• Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
• Serve the fish mixture over the rice.

Love mild tilapia? Tilapia is a great first fish for children, as it is mild and takes on new flavors easily. Try serving Sweet n Tangy Tilapia to your family for a fresh take on this tasty fish.

• 2 tablespoons butter
• 3 teaspoons lemon juice, divided
• 1 tablespoon melted butter
• 1 teaspoon Dijon mustard
• 1 teaspoon raspberry vinegar
• 2 teaspoons honey
• 1 teaspoon chopped fresh tarragon
• salt and pepper to taste
• 1 pound tilapia fillets
• Preheat the oven broiler. Place a sheet of aluminum foil on a baking sheet, and coat with 2 tablespoons butter.
• In a bowl, whisk together 1 teaspoon lemon juice, melted butter, mustard, raspberry vinegar, honey, tarragon, salt, and pepper.
• Place the tilapia on the prepared baking sheet, and broil about 3 minutes in the preheated oven. Turn tilapia, and drizzle with about half the lemon juice dressing mixture. Continue broiling about 3 minutes, turn, and drizzle with remaining dressing. Continue broiling about 2 minutes, or until fish is easily flaked with a fork. Remove from heat, and sprinkle with remaining lemon juice to serve.

Haddock is a staple for traditional fish and chips. But why not try it a little differently in a delicate fish pie that is sure to please family or company. Its comfort food at its best.

• 1 tablespoon olive oil
• 2 onions, halved and sliced
• 6 potatoes, peeled and cubed
• 2 cups frozen green peas
• 2 (6 ounce) salmon fillets, cut into 1 inch cubes
• 1 pound smoked haddock fillets, undyed, cut into 1 inch cubes
• 1 cup flaked or chopped smoked salmon
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 1/2 cups Red Leicester cheese, grated
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Heat the oil in a skillet over medium heat. Add the onions; cook and stir until tender, 5 to 10 minutes.
• Place the potatoes in a separate saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork. Drain and transfer potatoes to the prepared baking dish.
• Add the onions, salmon, haddock, and smoked salmon to the baking dish, tossing to mix.
• In the same skillet that the onions were cooked in, melt the butter over medium heat. Stir in flour so there are no lumps. Cook and stir for a few minutes, then gradually stir in the milk. Simmer, stirring frequently, until the sauce begins to thicken. Season with nutmeg, salt, and pepper; remove from the heat. Stir in most of the Cheddar cheese until melted, reserving some to sprinkle over the top of the casserole. Pour the sauce over the contents of the baking dish, and sprinkle with the remaining Cheddar cheese.
• Bake in preheated oven until the salmon is cooked through and the cheese on top is toasted, about 30 minutes.

Trout is a great fish to serve in the summer. You can get it fresh and throw it on the grill for a quick, healthy and easy meal. But how about enjoying it with this Asian Inspired Trout recipe?

• 4 (6 ounce) fillets boneless, skinless rainbow trout
• 2 teaspoons soy sauce
• salt and pepper to taste
• 1 teaspoon white sugar
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 4 green onions, chopped
• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.