Seafood is not only a flavorful addition to a meal or party snack, but it's also a great source of Omega 3. Whether you are health-conscious or not, having a fish-based meal once or twice a week is a great way to break the monotony of beef and chicken dishes. This article features four fish dishes that are definitely worth the time to try. They are a sure hit with most seafood lovers and I hope you enjoy them!

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Fish Cakes

1 pound salted cod fish
2 large potatoes, peeled and cubed
1/2 cup all-purpose flour
1 large onion, finely chopped
1/2 cup chopped fresh parsley
1 tsp seafood seasoning
2 eggs, beaten
1/4 cup olive oil for frying
ground black pepper to taste

Put the cod into a bowl of cold water, cover, and refrigerate for about 8 hours. The water will need to be changed out about every 2 hours or so. After 8 hours, rinse the fish off and cut into 3-inch sections. Put the cod and the potatoes into a large pot of water and bring to a boil. Reduce to a medium-low heat, cover, simmer until the potatoes are tender and the fish flakes with a fork. Drain the water and allow it to cook for 10 minutes. Transfer the cod and potatoes into a mixing bowl and season with seafood seasoning, parsley, and pepper. Mash with a potato masher, then stir in the eggs and onion until thoroughly mixed. Roll into the shape of golf balls, then roll in flour. Press them between your palms to flatten. Heat the olive oil in a skillet at a medium-high heat. Cook the cod until golden brown and crispy on each side. Drain the excess grease from the cakes using paper towels.

Fisherman's Pie

2 tsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 cup heavy cream or single cream
3 pounds potatoes, peeled and chopped
1 (8-oz) package Cheddar cheese, shredded
1/4 cup chopped fresh parsley
2 (6-oz) fillets cod or other white fish fillets, cut into 1-inch pieces
1/4 tsp hot chili powder
3 tbsp milk
1 tbsp butter

Place the potatoes in a pot and cover with water. Bring to a boil and cook for about 10 minutes, or until the potatoes are tender. Drain them and mash, adding milk and butter. In a skillet over medium heat, add the oil until heated through. Fry the onion and carrots until they start to soften, then season with chili powder, salt, and pepper. Add the cream and parsley, and stir well. Remove from heat. Place the fish in the bottom of a greased 9 x 13-in baking dish. Pour the vegetable and cream mixture over the fish. Top with a layer of mashed potatoes. Sprinkle shredded cheese onto the potatoes. Bake at 400 degrees F for about 40 minutes.

Beer Battered Fish Fillets

8 (4 ounce) cod or haddock fillets
1 cup all-purpose flour
2 tbsp garlic powder
1 (12-oz) can or bottle beer
2 tbsp ground black pepper
2 tbsp paprika
2 tbsp salt
2 quarts vegetable oil for frying
1 egg, beaten
salt and pepper to taste

Using a deep fryer, bring the oil to 365 degrees F. Rinse the fish and pat dry with paper towels. Season with salt and pepper. In a bowl, mix together the flour, paprika, garlic powder, 2 teaspoons of pepper, and 2 teaspoons of salt. Stir in the egg. Add the beer until the mixture takes on a thin batter texture. Dip the fish fillets into the batter, then drop into the deep fryer. Fry until both sides of the fish have turned golden brown. Drain the excess grease off the fish using a paper towel. Serve with tartar sauce, cole slaw, and fries.

Salmon Sushi

2 cups sushi rice
6 tbsp rice wine vinegar
6 sheets nori seaweed (sushi seaweed)
1 avocado, peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
wasabi paste and pickled ginger, if desired

Add 4 cups of water and the rice to a saucepan. Bring the water to a boil, then reduce to a low heat and cover. Allow this to simmer for about 20 minutes, or until rice is done. Mix 6 tablespoons of rice vinegar in with the rice and mix well. Spread the rice out onto a plate to allow it to cool completely. Place a sheet of the nori seaweed paper onto a bamboo mat. Press a thin layer of rice onto the seaweed. Arrange the cucumber, salmon, and avocado on the rice (position them about 12 inch away from the bottom edge of the seaweed. Wet the very edge of the seaweed and begin to roll it. Use the bamboo mat to roll as tightly as you can. Cut the "log" into equal pieces and serve with wasabi and pickled ginger, if desired.