Bargainstuff.com brings you the best Fish recipe's on the internet. Whether it is bass, haddock, cod, shark or another of your favorites, you will find a delicious wy to prepare it on these pages. If you have a recipe you would like to share, send it in. We will give you full credit for your submission. If there are any categories you think we should add, let us know. Enjoy!

• 4 catfish fillets
• olive oil
• 1/3 lb. bacon
• 2 teaspoons garlic powder
• 2 teaspoons thyme
• 2 teaspoons white pepper
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons lemon pepper
• 2 teaspoonscumin or chili powder
• 2 teaspoonsrosemary, crushed
• 2 teaspoonsfennel seed, crushed
• 1 teaspoon allspice
• 1 teaspoon oregano
• 1/2 teaspoon salt

Fry bacon; discard bacon and retain grease. Combine all dry ingredients, rub fillets with olive oil, then coat liberally with spices. Drop in hot bacon grease and cook until you can easily put a fork through them.

• 8 tablespoons (1 stick) unsalted buffer
• 1 shallot, minced
• 1/2 cup dry white wine
• 2 tablespoons dried cranberries, soaked in 1/2 cup freshly squeezed orange juice
• 2 tablespoons grated fresh horseradish, or
• 2 tablespoons bottled horseradish, drained
• 1 1/2 teaspoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• Four 6-ounce salmon fillets, skin on
• 1 pound flat-leaf spinach, trimmed of thick stems, washed, and dried
• 2 tablespoons chopped toasted walnuts

Heat 1 tablespoon of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to 2 tablespoons. Pour the orange juice from the cranberries into the saucepan (set the cranberries aside). Reduce the orange juice to just 1/4 cup. Off the heat, whisk in the remaining 7 tablespoons butter, a tablespoon at a time. Add the horseradish and lemon juice, then season with salt and pepper. Cover and keep in a warm spot, away from the direct heat -- or the sauce will break.

Heat 1 tablespoon of the olive oil in a large sauté pan (nonstick if possible) over high heat. (Use two pans if all the fish won't fit comfortably in a single pan.) Sprinkle the salmon liberally with salt and pepper. When the oil is hot, almost smoking, add the salmon fillets, skin side up, and sear until golden brown, about 3 minutes. Do not try to move the fillets until they've gotten a good sear, or they'll stick to the pan. Flip and cook on the other side. A 2-inch-thick fillet will take 3 to 4 minutes per side for medium.

While the salmon is cooking, heat the remaining 1 tablespoon oil in a large sauté pan over high heat. Add the spinach, season with salt and pepper, and cook, tossing, until the spinach has just wilted, a minute or so. Add the walnuts and cranberries and cook for another 30 seconds to heat everything through.

Place a quarter of the spinach and cranberries in the center of each of four warm plates. Set the salmon skin side up over the spinach. Spoon the sauce around the plates and serve.

• 2 lg swordfish, steaks
• 1/4 c juice, lime, fresh
• 1 1/2 c water
• 1 ts salt
• 3/4 ts oregano, toasted*
• 2 ea bay leaves
• 2 ea allspice, whole
• 1/3 ts peppercorns, black
• 1/2 ts cumin seeds
• 1 ea clove
• 1 ea cinnamon, stick
• 1 lg garlic, clove, peeled
• 1/2 ts sugar
• 1 ea garlic clove, minced, toasted**
• 3/4 c vinegar, red wine
• 1/4 c oil, olive
• 1/2 md onion, sweet, sliced into thin rings
• 2 ea chilies, red, sliced into thin rings

*Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready.

**Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve.

Marinate the steaks in lime juice, water, and salt for 1 hour.

Next, prepare sauce. In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic. Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.

Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry. Heat another saute pan, then add olive oil. Put the swordfish into the pan and saute until it has a light, golden crust. Reserve the swordfish on a serving dish. Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bringto a boil. Add a touch of water if sauce becomes too thick.

Finally, spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature.