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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 > Season > Spring
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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Crispy Tempura Oysters with Apricot Puree
Fresh oysters encased in a crispy tempura batter are served in their shells on a dollop of apricot puree - simple, delicious, and very impressive. Surprisingly easy too and perfect for a romantic evening or a dinner party.
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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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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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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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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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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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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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Miyagi Oyster Mushroom Bisque
Thanks to member and food blogger Amy Sherman for this recipe! A delicious bisque with both oysters and oyster mushrooms. Oyster mushrooms look a bit like oysters in color and shape. They have a very mild earthy flavor that is reminiscent of oysters as well.
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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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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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Seared Ahi Tuna Salad
You can make your salad in any way you like. I like to make an Asian influenced Salade Niçoise and add sauteed shiitake mushrooms, bonita sweet potatoes, and shredded Daikon radish. The key is searing the tuna to medium rare.
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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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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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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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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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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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Roasted Oyster Decadence
Baked in ramekins with crispy bacon, gruyere 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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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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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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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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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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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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Smoked El Nino Bonito Salad with Honey Mustard Dressing
In some El Nio 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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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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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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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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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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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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Roasted Halibut with Walnut Crust
This recipe is suggested by Giovanni’s Fish Market of Morro Bay. Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.
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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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Dulse and Wakame Seaweed Salad
Seaweed comes in many forms, and is used extensively in Japanese cuisine. This recipe makes a fine vegetarian appetizer or side dish, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds. Recipe credit: New York Times
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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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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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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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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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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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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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Andy’s Amazing Baked Salmon
Thanks to requests from long time members who like this dish we wanted to re-share this popular recipe from a few years ago. We're sure you'll like it, because it's easy and delicious. We reccommend serving this with a big helping of your favorite seasonal vegetables or a fresh salad. Hope you enjoy!
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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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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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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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Sesame Crusted Yellowfin (or Yellowtail)
A fresh and easy way to prepare delicious Yellowfin in 30 minutes
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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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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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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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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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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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Halibut with Pea & Fava Puree
From The Yellow Table blog: "My favorite way to enjoy favas and peas (besides the salad I wrote about last week) is in this lemony, mint-spiked purée. Once your peas and favas are peeled and blanched (this can be done a day ahead of time, FYI), just toss them into a food processor with mint, lemon, red pepper flakes, extra virgin olive oil, and some salt and pepper. Pulse a few times and you’ve got the most flavorful, brilliantly colored side dish imaginable. This is delicious slathered on toast or eaten as a dip with some crudités (radishes, carrots, peppers, etc.) but it is especially divine with seafood."
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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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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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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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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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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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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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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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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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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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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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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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Opah with Citrus Salsa
This simple recipe is a taste of California! The acid, sweetness, and heat pair perfectly with the meatiness of opah. Enjoy!
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