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Real Good Fish | Recipes | | Recipes | Bringing you the freshest sustainably caught LOCAL seafood!
“Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun! ”
- Julia Child
Recipes > Level of Difficulty > Intermediate
Crispy Tempura Oysters with Apricot Purée
Fresh oysters encased in a crispy tempura batter are served in their shells on a dollop of apricot purée - simple, delicious, and very impressive. Surprisingly easy too – perfect for a romantic evening or a dinner party.
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Chef Kevin's Uni Carbonara
This recipe was created by our chef/fisherman Kevin Butler after diving for sea urchin at Sea Ranch on the north coast. The dish is rich with umami goodness. A rich and hearty pasta dinner when you feel like a little pampering. Try folding in some fresh arugula or peas at the end. You won't be disappointed.
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Black Cod Tacos Al Pastor
This recipe is adapted from chef Gabriela Camara of Mexico City, who made her mark on the food world with her restaurant Contramar. For those of us in the San Francisco area, she has another fabulous restaurant, Cala. Diana Kennedy, anthropologist and author of Mexican Regional Cooking, has been her friend and advisor for years. Chef Camara is using local, seasonal seafood in her San Francisco restaurant, including this stellar recipe for black cod.
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Capellini with Ridgeback Prawns and Creamy Tomato Sauce
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it's been simmered for hours.
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Manresa's Ridgeback Prawns
For a casual peel-and-eat appetizer, chef David Kinch flash cooks them in the shell with homemade salted butter and local apple brandy. The apple-y essence of the brandy highlights the sweetness of the ridgebacks.
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Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary
This recipe brings together a lot of great local flavors: albacore tuna, rosemary and tomato, with garlic, anchovy and black olives for depth, and a pinch of chili flakes for spice!
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Grand Central Oyster Bar Stew
This luscious stew is legendary at the Grand Central Oyster Bar in New York City, where it has been served since they opened in 1913. There are various versions of it available online, but this one came to us from Real Good Fish member Sylvia Park of Santa Cruz, who speaks of it in superlatives.
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Roasted Salmon (Or Other Seafood) with Butternut Squash Filled Spinach Ravioli and Butternut Squash Sauce
Here's a recipe from Transition to a Kitchen that helps you make the most of California king salmon and winter squash. This recipe works well with all different kinds of seafood. Experiment to find your favorite!
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Salmon Perok - Savory Russian Fish Pie
This dish originated in Russia, but made its way to Alaska via fur trappers. It's a wintery dish, but as we all know, coastal California gets some of its coldest months in the summer. You can use either smoked salmon bites or fresh salmon with this recipe. It's also fabulous with Carmel Canyon Smoked Black Cod.
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Roasted Mackerel Fillets with Garlic and Paprika on Smashed Potatoes With Dijon Vinaigrette
This delectable recipe came to us from Gordon Ramsay's Home Cooking. If you've never tried mackerel before, this is an excellent way to start. If you think you don't like it, this recipe might change your mind! You can make this with albacore, salmon, or yellowtail too.
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Linguine with Tuna, Arugula, and Lemon
On the Amalfi Coast of Italy, grilled chunks of tuna over pasta is popular with grated lemon zest. This recipe from Bon Appétit is reminiscent of the warm coast and these two comfort foods, tuna & pasta, with lemon & arugula for a spicy, tart elegance. Mackerel is delicious this way too!
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Fresh Linguine with Manila Clams and Sausage
While perusing clam linguine recipes, we noticed that many included instructions for making your own fresh pasta. There really is nothing quite like it, but we know that many of our members don't have time, so we offer fresh linguine from Bigoli Pasta in our member store whenever we can. Whatever pasta you use, this recipe will turn out delicious!
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Roasted Oyster Decadence
Baked in ramekins with crispy bacon, gruyère cheese, spinach and white wine, these oysters are sublime and worth the effort!
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Mediterranean Grilled Whole Rockfish
The most mislabeled seafood in the United States is red snapper, which lives in the Gulf of Mexico. On the West Coast if you see "Red Snapper" in a fish store or on a menu, it's more likely rockfish. This is too bad, because rockfish are local, really tasty, and deserve to be well known. This delicious recipe from Food & Wine Magazine highlights the rich flavor and texture of rockfish with simple grilling that's perfect for warm evenings.
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Grilled Lingcod or Halibut with Peach Salsa
Lingcod, halibut and stone fruit season dovetail nicely in late spring and summer. This recipe was originally written for halibut in Cooking Light magazine, but will be delicious with lingcod as well.
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Seared Abalone with Roasted Asparagus and Coke Farm Polenta
Whole seared abalone with a blistered cherry tomato, red onion and wine compote. I accompanied this with local asparagus and Coke Farm polenta. I would pair it with the wine you used in the compote. I go with a sauvignon blanc as my cooking wine for this dish.
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Crispy Sand Dabs with Roasted Brussel Sprouts and Coke Farm Polenta
Try this winter recipe to warm up any night.
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Abalone Roll
Abalone Roll by Thomas Hill Organics, Paso Robles, California. From The Whole Fish. Thomas Hill Organics is a market-bistro located in the heart of downtown Paso Robles. Joe and Debbie Thomas began as an organic farm growing unique varieties of heirloom fruits, nuts and vegetables in the hills overlooking the town. They also make their own wine with grapes that are estate grown. Their bistro is dedicated to serving organic produce from their farm and highlighting unique wines from the Central Coast.  This recipe was developed in collaboration with Thomas Hill Organics chef, Julie Simon.
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Oysters with Mignonette Sauce - Also Cucumber Mignonette or Meyer Lemon Mignonette Sauce
Raw oysters with mignonette sauce is a classic, and with good reason. We offer an Asian-themed variation here, along with a Meyer lemon mignonette that is so delicious it can be spooned over cooked seafood as well as oysters. Try them all, with champagne or your favorite white wine or sake, for a special start to any meal. The Meyer lemon variation is especially good with Muscadet wines!
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Herb-Seared Sand Dabs with Warmed Arugula and Fire-Roasted Tomato Salad
This recipe is courtesy of Paul Jansen and is shared via foodnetwork.com.  Serves 4-6.  We don’t have a photo – so if you try making this, please send us one and we will post it here! The recipe calls for fillets, but you should just use your pan-ready sand dabs as is.
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Perfect Ten Baked Lingcod
Simple, fast, and delicious describes this baked cod recipe. Bake for two sets of 10 minutes each and you have the perfect ten dinner! This recipe was a favorite request from a local restaurant. You can toast Panko with butter and herbs in a pan to coat the lingcod, or if you have crackers on hand, use those. This recipe comes from allrecipes.com.
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Rockfish Chowder
This is a comforting and super healthy fish chowder with a clear broth and lots of flavor. Yum!
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Mushroom Baked Petrale Sole
This recipe (originally shared on food.com) was sent to us by Real Good Fish member Riley H. who writes: “We tried a new recipe for the petrale! It turned out great! Especially with a little jasmine rice and a salad on the side.”
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Baked or Grilled Black Cod (Sablefish) Teriyaki
A quick, sweet and easy preparation for black cod, and a range of other species. This takes just minutes to make a delicious meal.
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Dukkah-Dusted Sand Dabs
This Egyptian-inspired recipe comes from the New York Times series, "Recipes for Health" by Martha Rose Shulman. She writes, "Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices."
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Claypot Fish with Savory Caramel Sauce
This recipe is adapted from Charles Phan, chef-owner of the Slanted Door and many other San Francisco restaurants, who created a version of it for schools participating in the Real Good Fish Bay2Tray program. The chilies give it a little heat, so omit them or remove the seeds if you'd like a milder sauce. Densely packed palm sugar is available at Asian markets. Serve with jasmine rice.
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Pan-Seared Sea Bass with Citrus-Heirloom Tomato Vinaigrette
From brainfood blog: "Seabass is very versatile to cook and does well with simply salt/pepper over the grill or under the broiler. It is on the drier side so marinades are nice or even just a coating of olive oil before grilling. I almost always cook it plainly then make some sort of sauce to put on it after, our kids love it that way. We love it with our spin on a traditional tartar sauce that is so simple; we just mix nonfat plain greek yogurt with relish (or capers) and mustard."
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Thai Style Roasted Whole Fish
Utilizing the whole fish is common many places. Although it can be easier to use just fillets, utilizing the whole fish creates more opportunity for creativity and unlocks considerably more flavors.
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Baked Stuffed Calamari
This method of preparing calamari guarantees a tender tasty meal. It's so good that even people who think they don't like calamari love it! Below the main recipe is a quicker version too.
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Albacore Tuna, Cucumber, and Potato Kebabs
These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.
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Panko-Crusted Fish Sticks with Lime and Tarragon Aioli
This flavor-filled aioli takes on a faint green hue. Paired with the crunchy fish sticks, it makes a delicious change from traditional tartar sauce. This is great finger food and takes no time at all to prepare.
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Crispy Salmon with Thyme Butter and Roasted Fennel Salad
Our chef and fisherman, Kevin Butler, created this recipe. He cautions that if you want to keep your fish skin crispy, don't put the sauce over it. Other than that, enjoy this delicious seasonal recipe.
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Oven-Roasted Salmon, Quinoa and Asparagus with Wasabi Oil
This recipe appeared in the New York Times on April 18, 2012. A great dish to incorporate grains and fresh veggies.
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Steamed Whole Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
This recipe uses a whole sole, rather than fillets. This recipe appeared in the February 2002 issue of Sunset magazine. Serves 3-4 as part of a multi-course meal or an appetizer.
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Broiled Fish Tacos With Mexican Slaw
Rockfish, and many other kinds of fillet, is great broiled and added to fresh homemade tacos. This recipe is incredibly versatile, so feel free to get creative. We have it here with a Mexican slaw to top them.
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Acqua Pazza
Cooking grenadier or any other white fish in Acqua Pazza, or "crazy water" is a great way to ensure you end up with a moist, tasty, Italian dish.
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Broiled Yellowtail with Shishito Peppers and Miso Broth
The yellowtail is marinated and broiled, then served on long grain brown rice with collard greens and shishito peppers surrounded by a fragrant homemade miso broth. Delicious!
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Sand Dabs with Morel Mushrooms and Warm Garlic, Parsley, and Red Wine Vinegar Dressing
The Pacific sand dab has a delicate, sweet flavor that's brought out with a simple pan-fry in this recipe, anchored by earthy, rich morel mushrooms.
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Halibut with Coriander Braised Artichokes and Lemons
This is a perfect California recipe, using local fish, artichokes, and lemon
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Nobu's Miso-Marinated Black Cod Recipe
This recipe is a classic Japanese fish preparation, made famous by the chef Nobu Matsuhisa, and it's popular for a reason: Soaked for several days in the salty-sweet miso marinade, black cod becomes silky, deeply seasoned, and completely irresistible.
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Oysters Rockefeller
A New Orleans classic!
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Oyster Stew with Chorizo & Spinach
This cream based oyster stew gets its smokey component from chorizo that also gives a little spice to the broth. Fresh spinach added at the end gives it color and texture.
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Roasted Black Cod with Bok Choy and Soy Caramel Sauce
This recipe is from the book Good Fish by Becky Selengut. She's a Seattle-based chef whose recipes are based on local, sustainable seafood. There's a lot of crossover with our local seafood, so it's really worth getting a copy. This recipe brings together black cod, with a miso-like dressing, only a little richer. The cabbage and bok choy add nice texture and lighten the richness.
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Moroccan Fish Tagine with Tomatoes, Olives and Preserved Lemons
This is a tangy, complex sauce that goes really well with Petrale sole, rockfish, halibut and seabass.
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Baked California White Seabass with Minted Zucchini, Corn, and Tomatoes
White seabass arrives just in time to be perfectly paired with these summer vegetables. Celebrate the season with this simple, fresh combination!
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Marinated Calamari
A recipe from The New York Times Created by Molly O'Neill Serves 4
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Smoked Black Cod Dip
Our Carmel Canyon smoked black cod is perfect in this! Or you can try smoking it yourself. The recipe is very flexible as far as ingredient measurement, and smoking on a regular old Weber BBQ is super easy (there is a lot of info online).
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Roasted Whole Rockfish, Egyptian Style
The Egyptian nut, seed, and spice mixture called dukkah is the heart and soul of this dish, and just about anything else you put it on too! There are many variations according to taste and the type of food you're serving it on or with, so feel free to improvise. The rich, warm, zesty flavors of freshly made dukkah are worth the effort and it keeps well in the refrigerator for several weeks. This recipe would be excellent on many types of fish, whole or fillet, plus meats like lamb and chicken, or on vegetables or bread dipped in olive oil. Add mint, thyme, rosemary, oregano, or red pepper flakes to the basic mixture to customize your dish.
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