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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 > Beginner
Lemon Parmesan Lingcod with Garlic Butter
This mouthwatering lingcod recipe will delight everyone! It can be made with halibut, rockfish, or almost any other fillet, and we think it would be exquisite with prawns or shrimp too! It comes to us from our member and site host, Debra Brender in Monte Sereno, who found it on the food blog Cooking With Mamma C. It's her family's favorite, and soon will be yours too!
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Fresh Squid Ink Pasta with Anchovy Puttanesca Sauce & Calamari
Enjoy the wonders of Monterey Bay in this fresh inky black pasta with its slightly briny flavor. The puttanesca sauce is simple, fragrant, and savory and pairs well with many types of seafood. You can use our Monterey Bay anchovy boquerones or store-bought anchovies for this recipe.
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Video: How to Shuck an Oyster
In this video, fisherman and chef Kevin Butler demonstrates how easy it is to shuck an oyster.
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Dungeness Crab Cakes
This simple recipe highlights the exquisite flavor of Dungeness crab. Enjoy it as an appetizer or entrée - everyone will love it!
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Salmon Fillet with Snap Peas & Lemony Crème Fraîche Dressing
This recipe came to us from Food52. Salmon and peas are a classic New England pairing!
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Seared Tuna with Japanese Salsa
Tuna, salsa and avocado all in one bite - fabulous! Recipe originally from Sunset Magazine.
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Chef Kevin's Uni Carbonara - shortcut
This is a shortened version of our own Chef Kevin's Uni Carbonara recipe using our uni butter.
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Mediterranean Style Swordfish
From www.themediterraneandish.com "As we follow the Mediterranean diet, my family eats fish fairly frequently–twice per week, most weeks. Admittedly, we do quite a bit of salmon, halibut, sole, or even canned tuna. But on days I run into a great swordfish sale, no question this swordfish recipe becomes dinner. Aside from Italy's many health benefits, swordfish is like the steak of the sea, its satisfying, sturdy, and takes well to serious spices and marinades."
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Cold Poached Salmon with Raita
This poached salmon recipe delivers complex flavors that belie its easy preparation. Perfect for summer salmon!
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Salmon with Seasonal Fruit Glaze
This quick and easy glaze takes salmon flavor to a whole new realm! Enjoy with rice or bread to soak up all the deliciousness.
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Sriracha Ridgeback Prawns with Cajun Wheat Berries
If you can't get to New Orleans to taste the south, then make it at home. Spicy prawns paired with Coke Farms' organic Ethiopian blue-tinged wheat berries, onion, bell pepper, celery and mushrooms.
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Roasted Yellowtail, Chanterelles and Potatoes With Herb Pesto
This simple flavorful meal is perfect for cold winter evenings. Roasting the potatoes, chanterelles and fish, then topping with a fresh zesty herb pesto is an unforgettable combination!
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Grilled Tuna With a Soy Dijon Marinade
This recipe was shared with us from member Kym Morello, who loved that it was "easy, fast and excellent!" It will also be delicious with other kinds of fish, so enjoy it creatively!
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Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter
This simple recipe was found on Bon Appetit. A great start to a simple meal or your exciting interpretation.
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Indian Style Fish in Ginger Garlic Sauce
This delicious recipe works beautifully with any firm fish. It's also quick to prepare, so it's a recipe you'll turn to again and again. From Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer.
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Cioppino
Cioppino is the original fisherman's stew from San Francisco. Feature a flexible assortment of seafood in it, or focus on one or two seafoods, like Dungeness crab when it's in season. We've made some suggestions below!
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Fresh Anchovies Fried and Served with Parsley Sauce
This recipe is simple and delicious! It came to us from Zerrin of Give Recipe. You may find that anchovies are your new favorite seafood after tasting these!
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Pan-Seared Marinated Halibut Fillets
This easy recipe was sent to us from member Jamie Kohlmann, who found it through the New York Times cooking section online. This would work well with many other kinds of fillet: grenadier, lingcod, Petrale or Pacific Dover sole, rockfish, or white Seabass, to name a few. Be creative and enjoy!
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Albacore Shiso Tacos
We like this combination of fresh Thai Basil with albacore! From Food 52's website, "These are inspired by Thai and Mexican cuisines, and make a delicious, quick dinner. The albacore filling is loaded with herbs, lime and green onion, and cooks up super-quick in the skillet. Since I used a non-sashimi grade fresh tuna, fully cooking the meat was best, and the quick cooking method retains the tuna's tender, fresh flavor. We filled fresh, steamed corn tortillas with the albacore, topped them with a good, store-bought spicy pepper sauce and a generous squeeze of lime, and had the first of what will be many visits to our homemade taco-shop treat. I cannot wait to make this again. It is SO good."
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Pacific Dover Sole (Or Other White Fish) Croquettes
A delicious use for our light-textured Pacific Dover sole, but also goes well with any white fish like Petrale, rockfish, or flounder. This recipe came to us from the Cooking Channel.
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Crispy Coconut Kale with Roasted Salmon and Coconut Rice
This memorably delicious recipe came to us from Food52. A delightful spicy-sweet way to enjoy your king salmon! It also works well with grenadier, halibut, lingcod, rockfish, seabass and prawns - oh, yes.
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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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Citrus Seared Albacore Tuna
A favorite preparation from our founder, Alan Lovewell - simple and oh-so-delicious!
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Squid Ink Linguine with Melted Leek Cream Sauce, and Roasted Heirloom Tomatoes
This is one of those dishes that is hard to stop eating! The pasta, with its dramatic color and mild flavor reminiscent of the sea, when combined with the lush cream sauce, roasted tomatoes, and fresh basil, makes a mouthwatering and memorably satisfying meal on its own. But it's very seafood friendly too. Add calamari to it for the perfect symphony of flavors - or maybe you prefer shrimp, or flaked halibut fillet pieces, or...you get the idea!
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Kevin's Baja Style Grenadier Fish Tacos
These tacos sell out wherever we serve them! Try them at home and see how delicious they are. You can substitute halibut, lingcod, rockfish, and even salmon - they are all fantastic prepared this way!
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Smoky Clams for Two
This recipe is from Food52. The smoked paprika-scented sauce makes for a festive, warming, and extra-special meal. You'll want some fresh crusty bread to enjoy every bit of it!
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Steamed Clams With Lemon, Garlic, and Parsley
This quick, easy, and really delicious recipe came to us from member Alice Gates-Wilcox, who found it in Comfortable Under Pressure by Meredith Laurence. While her preparation uses a pressure cooker, this could be done easily without one too. Without pressure cooking, small clams will only need about 10 minutes of steaming.
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Fettuccine with Smoked Salmon and Goat Cheese in a Leek and Zucchini Cream Sauce
This recipe works really well with fresh salmon also! California's bounty of local food never stops translating into fabulous dishes. You should be able to find all the ingredients for this dish at your local farmer's market in the late summer. And if it's winter, just swap out zucchini for your favorite winter squash. Enjoy!
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Stir-Fried Calamari with Thai Basil, Lime and Chilies
This is a wonderfully flavorful way to enjoy fresh squid. The lime and basil are bright and fresh, the chilis add heat, and the fish sauce depth. With some jasmine or sticky rice and a cooling vegetable alongside, it makes a memorable meal. Try it with ridgeback or spot prawns too!
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Spicy Calamari With Tomato, Capers and Pine Nuts
This is an easy and flavorful way to serve calamari - and it's a meal in itself! Redolent with rosemary, garlic and red pepper flakes accenting the sweetness of calamari and pine nuts, and all of it highlighted by the tomatoes and capers.
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Albacore Poke
While poke is traditionally made with ahi tuna, it's also fabulous with albacore, which is a smaller tuna and has softer flesh. This recipe is particularly great for dinner on a hot summer night or as an appetizer when friends visit. Delicious served with sweet potato or plantain chips. Consider using yellowtail or jack mackerel also!
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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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Clams with Lime-Butter Sauce
This recipe is from Food 52, as adapted from the Slanted Door. Delicious with tender Manila clams, this dish is every bit as good with mussels too!
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Soba Noodles with Carmel Canyon Smoked Black Cod
Ramen bowls are a delicious and simple way to eat a variety of textures and flavors in one deeply satisfying dish. Also, you can often use what you have on hand to make it.
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Abalone Po'Boy
These are inspired by New Orleans-style sandwiches of fried seafood with lots of slaw and dressing on a crusty French baguette. You can also put them on a roll and call them a slider. Either way, it's a hearty, easy and delicious way to enjoy our farmed abalone from Davenport. They can be served as appetizers for 6 or entrees for 2 or 3 people.
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Video: How to Prepare Black Cod With a Crispy Skin
In this video, chef Kevin Butler demonstrates how easy it is to prepare black cod - or other oily fish - with a crisp skin and satisfying texture. Here, it is served with unagi sauce, spring salad, and chives.
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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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Coconut Lime Black Cod
This luscious recipe comes to us from Bon Appetit. It's quick and easy to prepare, but makes a meal to remember.
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Dungeness Crab Salad with Avocado and Orange
Citrus and avocado are a natural with fresh crab. Grapefruit, tangerines, mandarins. and navel oranges are all wonderful in this recipe, but when Cara Cara navel oranges are in season (they're a hybrid of grapefruit and navel oranges), they add a very special flavor.
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Dungeness Crab With Herbed Avocado Sauce
This recipe is full of bright fresh flavors and rich textures, plus it's easily made and perfect for an impromptu lunch or dinner in crab season!
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Ridgeback Prawn Scampi
Fast and easy, mouth-watering scampi!
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Sour Cream and Dill Pickled Herring
Fast, easy and tasty snack made with our RGF Pickled Herring.
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Ridgeback Prawns with Butter and Apple Brandy
This is a simple way to prepare ridgeback prawns, and the apple-y essence of the brandy accents their sweetness perfectly! Serve alongside rice or cauliflower "rice" to catch the pan juices. This is a peel-and-eat recipe because the prawns are much easier to peel when cooked, but that said, you can remove the heads and peel them after cooking and then gently warm before serving if you prefer. Spot prawns would also be delicious this way!
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Smoked Carmel Canyon Black Cod Rillettes
Try this easy recipe for your next get together using our award-winning Smoked "Carmel Canyon" Black Cod, creme fraiche, cornichons, green onion, parsley, salt and pepper.
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Stuffed Petrale Sole with Leeks and Mushrooms
Simple and easy baked sole recipe with an elegant presentation. These can be made ahead of time and kept in the refrigerator prior to baking.
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Panko Crusted Abalone with Lime-Tarragon Aioli
Abalone fillets have a very mild flavor, and so we recommend using delicate sauces with them. This is a simple sauce with aioli on the side. (This recipe is from Food52). When I made these, I had basil in my garden, so I substituted basil for tarragon, and it was delicious. The abalone pictured here is served with black Imperial rice that has a rich, nutty flavor.
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Herring with Sour Cream Sauce
This Scandinavian-style recipe is rich with vibrant flavors and a little zing of cayenne, if you like. It's very easy to make, yet an extra-special dish to serve.
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Fried Herring Fillets with a Lime Pepper Crust
This delicious preparation works well with an H & G cut also. Use the flour mixture on the outside, but also put some lime juice and cracked peppercorns inside. Fry until golden on each side, and check the flesh inside for doneness before serving.
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Grilled Mustard Herring
This richly tangy, tasty preparation is deeply satisfying. The crispy skin is delicious, and charring from the grill adds an intense flavor accent.
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Miso Marinated Salmon
Many of you fell in love with our recipe for miso sablefish… here’s a recipe for miso salmon that makes our mouths water. Serves 2.
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Smoked El Niño Bonito Salad with Honey Mustard Dressing
In some El Niño years, bonito make their way into our area and chef Kevin Butler smokes some of the bounty. When bonito aren't available, our locally caught, house-smoked black cod or king salmon will stand in beautifully. This is a super fast and easy way to enjoy a healthy meal of local smoked fish!
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Smoked "El Nino" Bonito Rillette
Try this easy recipe for your next get together. Using our Smoked El Nino Bonito, creme fraishe, cornishions,green onion, parsley, salt and pepper.
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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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Prosciutto-Wrapped Lingcod
A great pairing of flavorful seafood and cured meat that takes just minutes to make and will pair with almost any side dish you like.
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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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Spicy Grilled Squid (Ojingeo-tonggui)
This recipe is from the blog, Maangchi. They write "This spicy grilled squid is a favorite in Korean bars, and if you’ve ever been to one, you couldn’t have missed it. A huge grilled squid covered in shiny, juicy, spicy sauce in the middle of a table full of drinkers. It’s not a dish you eat alone, you share it with friends, the more the merrier, usually with makgeolli or soju. But it’s not just for bars and booze! If you and your family like squid and spicy food, it makes for a great side dish with rice at dinner. But whether it’s in a bar or at home, it’s best presented to the table still sizzling, and then cutting the rings with scissors just before eating. Watching that performance will stimulate anyone’s appetite!"
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Grilled White Seabass with Cajun Sweet Potatoes and Garlic Kale
This recipe is from the New Taste Journal. It includes a tasty marinade to use on the fish, which is great by itself, or follow the included links for the suggested side dishes - cajun sweet potatoes and garlic kale.  Serves 4.
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Charred Spiced Bonito Tacos
Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments.
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Sautéed Sand Dabs with White Wine
Sand dabs are a local delicacy that can be quickly cooked and made into a delicious meal with a very simple white wine sauce.
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Seared Salmon with Shallot and Green Onion Relish
This simple, quick relish provides a delicious accent to the flavor of salmon.
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Grilled or Broiled Oysters with Sriracha Lime Butter
This recipe is from Food52. Have you tried grilled or broiled oysters? It's so easy, and the quick blast of heat concentrates the oysters' brine and browns their tips without drying them out. In this recipe you blend butter with Sriracha, shallots, lime juice and cilantro, and as the oysters cook -- we broiled them -- the flavorful butter melts and poaches the plump little bivalves.
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Fresh Cod with Lemon Basil Glaze
This glaze is great for a variety of fish including black cod (sablefish), lingcod, grenadier and more. It adds a great flavor and only takes minutes to whip up. Other herbs substitute well when basil is not available, so be creative and enjoy!
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Dijon Marinated Grenadier Fillets
This has a subtle flavor & it's flaky & delicious. Bake it in the oven & enjoy served with mashed potato & steamed veggies. Or you can serve the fillets grilled if you prefer.
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Black Cod (Sablefish) Tacos with Black Bean & Mango Salsa
Fish tacos are always good. Getting creative with the toppings and flavors you add to them is always fun and this recipe for black bean mango salsa is a great new approach to fish tacos!
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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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Grilled Mediteranean Yellowfin Tuna
Grilled Ahi doesn't need to be cooked very long. Most people prefer to sear the outside and leave the center warm, but not cooked all the way through. You'll love the taste and be surprised this fish isn't very fishy.
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Sand Dabs with Capers & Butter
This classic preparation has been around for years, but like all favorite recipes, it loses none of its appeal with time -- if anything, it keeps getting better. The caper-butter pan sauce is delightful on any simply-prepared fish.
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Fried Calamari Rings
Crispy, tender, mouthwatering calamari. This is a classic preparation for calamari. Experiment with your favorite aioli or other dipping sauce and enjoy!
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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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Grilled Lemon Pepper Halibut and Squash Foil Packets
Using a foil packet to cook fresh seafood helps lock in the flavors and creates moist, delicious dishes.
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Grilled Salmon with Tomato Peach Salsa
You know it's summer time when salmon and stone fruit are locally available. In this fresh dish, salmon and peaches come together to make a great tasting, light and healthy meal. From the ocean to your grill and onto your dinner plate this is a great fresh meal.
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Pancetta Salmon Kebabs with Parsley Vinaigrette
This mouth-watering recipe comes from Christine Keff of Seattle's Flying Fish. She wraps salmon in pancetta for a smoky flavor, then accents its richness with top-quality olive oil and vinegar.
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One-Dish Rockfish with Spinach, Tomatoes and Fresh Dill
Rockfish fillets are baked on a bed of fresh spinach with some simple seasonings for a delicious and easy one-dish meal.
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Roasted Halibut With Lemons, Olives and Rosemary
This dish, inspired by one from Southern Italy, feeds a crowd. The halibut is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted.
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Yellowtail Ceviche
Summer is a great time for light, citrusy ceviche. Our member Monica Jain just wrote to tell us that she made yellowtail ceviche with this recipe adapted from Jose Mendin, PB Steak, Miami. Rumor has it that it's fabulous.
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Panko Encrusted Lingcod
A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips.
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Grilled Salmon with Spicy Brown Sugar Glaze
This recipe comes from Riley H. "It turned out really well. (The glaze) added a sweet crispy layer to the outside of the fish, while still allowing the salmon to be a major part of the flavor."
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Hong Kong Marinated Sablefish
This recipe appeared in the May 2004 issue of Coastal Living magazine. It is delicious! Serves 4.
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Hog Island BBQ Oysters
This is a classic Tomales Bay oyster recipe.
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Steamed Oysters with Chile, Ginger, and Cilantro
A fast, delicious way to prepare oysters on the half shell with a great flavor that all are sure to like.
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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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Ridgeback Prawn and Champagne Mango Ceviche
Quick, refreshing and delicious!
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Sesame Crusted Yellowfin (or Yellowtail)
A fresh and easy way to prepare delicious Yellowfin in 30 minutes
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Parmesan-Crumbed Baked Grenadier
Stuck for a healthy dinner idea? This parmesan-crumbed baked fish will make weeknight dinners a breeze. From: taste.com.au
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Salt & Pepper Ridgeback Prawns
Crunchy prawns (thanks for the help, cornstarch!) gets its zesty, floral heat from Sichuan peppercorns. It's hard to believe that a main course this complex comes together so quickly.
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Black Cod With Olives & Potatoes in Parchment
"A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors."
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Green Onion and Sesame Parchment-Baked Petrale Sole
From Sunset Magazine, "Add steamed brown rice and simply cooked greens for a healthy supper. Prep and Cook Time: 25 minutes. Notes: Aluminum foil may be used in place of parchment, but parchment creates an elegant presentation and puffs up while cooking. Thin fillets like sole cook in 15 minutes. For thicker cuts, add 5 minutes for every 1/2 in. of thickness over 3/4 in."
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Spring Crab Salad
By Hank Shaw "Springtime is when we emerge from deep, dark braised dishes and stews to enjoy the vibrant new growth of the year. This little crab salad is a clean, zesty way to savor the spring. Success here hinges in the quality of your ingredients, especially the spring greens. Keep in mind here the proportions: If you have other green things, use them. Other options include chives, basil, cilantro, garlic chives or ramps."
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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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Baked Fresh Anchovies (Alici Al Forno)
Lidia Bastianch wrote "I love this prepared in individual baking dishes, as described in the note below. But I know most people don't have six such dishes, so I'm offering the recipe prepared in a single large baking dish. I don't want you to miss out on the wonderful flavor of fresh anchovies, just because you don't have small baking dishes. If you serve the anchovies from a large round dish, cut it into wedges, like a cake. Don't be alarmed if the slices crumble a little; that is the nature of the dish. You can easily prepare this recipe for two people: decrease the amount of anchovies by two-thirds to 1/2 pound, but cut the remaining ingredients in half."
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Peppered Petrale Sole With Mushrooms and Lavender
This recipe is great for any mild white fish. It brings together floral and pepper flavors, and since lavender is in bloom, it's timely. (If it's not tomato season, don't worry about this garnish). The recipe also calls for smoked paprika, which is good on practically everything. This recipe is from Food.com but was originally adapted from lavenderhillsofkentucky.com.
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IPA-Battered Fish & Chips via Food52
This traditional pub food gets a twist, as the beer batter has a hoppy IPA added to it. There's also a recipe for homemade chips included as well. Tartar sauce, aioli, and malt vinegar.
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Abalone Meunière Style
This recipe is from chef David Kinch of Manresa in Los Gatos and was featured in the SF Chronicle in February 2007. This recipe involves giving the abalone only the mildest pounding, leaving it a good 1/2 inch thick.
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Dungeness Crab with Wine and Butter
A simple and fun recipe for your share of Dungeness crab. Have fun cracking the legs open with a hammer and sauté in a deliciously simple mix of butter, wine and garlic.
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Fresh Dungeness Crab Spring Rolls
Member Rebecca Elam submitted this beautiful recipe for Dungeness crab. A fun, hands-on delicious meal for your family or gathering with friends.
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Grenadier Piccata with Zucchini Noodles
A simple and delicious interpretation of a classic recipe. Created and submitted by long time member, Rebecca (Hiatt) Elam.
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Grilled Halibut with Creamy Guacamole Sauce
This is a great way to serve grilled halibut, topped with a delicious avocado sauce. Please note that this recipe was designed with thicker Pacific halibut steaks in mind. For your California halibut fillets, you may need less time on the grill. Be sure to remove the fish when the inside is still medium-rare so that you don't overcook it. This recipe was in the October 1992 issue of Gourmet Magazine. Serves 2. Photo is from RGF member Haven Brearton.
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Broiled Oysters with Pernod, Garlic, & Breadcrumbs
Fabulous flavors accompany this great recipe for your oysters. The liqueur puts it over the top and can even be replaced with Sambuca with delicious results. Serving suggestions include accompanying with crackers or french bread.
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Petrale Sole with Lemon Caper Butter
A recipe so simple and easy with a look that has a wow factor, this tasty and tangy dish is wonderful served with rice or potatoes for a meal your whole family will love.
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Jimmy Stewart's Sand Dab Recipe
His distinctive personality but in sand dabs! From our member Riley: "It turned out great! We both agree that it was our favorite way to prepare sand dabs so far (we have a little trouble getting past the bones). We added red chili flakes to the fish while it was cooking and it gave it a little extra kick."
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Simply Delightful Fried Sand Dabs with Lemon Garlic Butter
A simple fried sand dab served with a tangy lemon garlic sauce. Whatever the season may be, this delectable dish will have everyone coming back for more.
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Petrale Sole with Lemon-Shallot Brussels Sprouts
From Bon Appétit magazine, this easy recipe has gourmet flavor and presentation. Enjoy it on a weeknight or when you have guests!
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Halibut Burgers
Salmon is very popular for burgers, but halibut is delicious too. Try this easy recipe from Cooking with Amy, and enjoy summer's bounty!
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Greek Style Roasted Anchovies
Real Good Fish member, Lynn, shared this recipe with us from www.olivetomato.com "This may simply be one of the healthiest meals you will ever eat. There is not one ingredient in this recipe that is not good for you. Everything in this dish will not only benefit your body but will make your taste buds happy too! Starting with the anchovies, which are an excellent source of the hard to find omega-3 fatty acids that may protect from stroke and from inflammation, and they are also a healthy source of protein. The anchovies are blended with a mixture of onions, garlic, oregano and olive oil. All these ingredients are excellent sources of antioxidants while the olive oil gives us an additional boost of the good monounsaturated fats that can help lower bad cholesterol."
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Video: How to Prepare Oily Fish - Salmon Fillet with Crispy Skin and Thyme Butter
In this video, chef Kevin Butler demonstrates how to perfectly cook a salmon fillet with crispy skin and a thyme butter sauce. This method works well for other oily fillets, like black cod.
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Video: How to Clean and Cut Squid
In this video, chef Kevin Butler demonstrates how easy it is to clean squid, and how to cut it for various recipes..
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Video: How to Cook and Debone a Sand Dab
In this video, chef Kevin Butler demonstrates how easy it is to cook and debone our smallest, tastiest flatfish.
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Video: How to Prepare a Mild Fish
In this video, chef Kevin Butler demonstrates an excellent method for preparing mild fish like halibut, to preserve moisture while adding a nice sear.
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Video: The Secret to Tender Tasty Calamari
In this video, chef Kevin Butler shows how easy it is to make tender tasty calamari in a tomato basil sauce.
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Video: How to Steam Clams in a White Wine Butter Sauce
Chef Kevin Butler demonstrates how to make delicious, simple steamed clams in a white wine butter sauce.
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Video: How to Open a Fresh Clam
In this video, chef Kevin Butler shows you how to open a fresh clam so you can serve it on the half shell.
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