One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook offers 150 recipes from some of America's top chef's all in the name of more sustainable seafood. It also includes a useful guide to what fish can be eaten with a clear conscience (assuming you have no moral objections to eating fish of course), and which species would be best avoided. The following is from the customer reviews on Amazon:
"Each chapter is devoted to a certain type of fish such as crab, basses and perch, prawns and shrimp as well as a host of species I had never heard of. Within each chapter is a 'how to shop for' guide, cooking methods, and other common names the fish might go by in your local grocery store. Then you've got some great sounding recipes from numerous well-respected chefs. While some of the recipes look a little more complicated than I'm used to, most look easy enough to pull-off at home without buying loads of special ingredients. I like how they throw in a comprehensive glossary to help out with all the cooking terminology. Really, the only downside is the lack of photos. While the illustrations are good, I personally like to see what a finished dish looks like."