Savor Seafood!

After enjoying the succulent Caesar Orange Roughy in your February/March magazine, you'll relish this fine catch of bonus recipes.

Cubed tuna steak dresses up this hearty, Greek-style pasta salad from Sarah Farley of Greenfield, Wisconsin.

Mediterranean Tuna Pasta Salad has a mild tuna flavor that blends nicely with the olives, feta cheese and veggies.

Mike Bass from Alvin, Texas shares Red Snapper Vera Cruz. Marinated in lime juice, these mouth-watering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.

You’ll also want to net Lemon-Garlic Salmon from Mary Lynn Baronett, Pittsburgh, Pennsylvania. "I always enjoy making this easy recipe for my husband, Jim, and me. He absolutely loves salmon and garlic...they go together so well in this recipe," Mary Lynn shares.

"Inspired by my love of lasagna, pasta shells and seafood, I created Creamy Seafood-Stuffed Shells," notes Katie P. Sloan of Charlotte, North Carolina. "It is easy to make but special enough to serve company. I serve it with garlic bread and a salad."

Rich Clam Chowder, from Teresa Dastrup, Malvern, Iowa, is a succulent seafood recipe. "I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor…and feed a pretty large crowd. People always go back for seconds, then ask for the recipe," she says.