I took a cooking class from the author, Rick Moonen, and I learned a lot and got to sample delicious food he prepared. Did you see him on Oprah a couple of weeks ago? He's the head chef at Rick Moonen's RM Seafood at Mandalay Bay in Vegas.

I'm glad to have this cookbook as a resource for cooking fish. I've just had it a couple of days but so far we've tried the shrimp fritters with asian dipping sauce (killer) and the spicy ginger-lime ceviche (according to DH the best ceviche he's ever had, and he's a connoisseur). A helpful plus is the section where the author describes each variety of fish and gives recommendations based on flavor and facts such as safety issues (mercury levels) and sustainability of the species. There is also a nice photo section that demonstrates how to prepare fish, as well as beautiful pictures of many of the recipes. Whether you're insecure about cooking fish or you're ready to expand your repertoire, I recommend this book. ( )