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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 > Fall
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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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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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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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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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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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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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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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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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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Citrus Seared Albacore Tuna
A favorite preparation from our founder, Alan Lovewell - simple and oh-so-delicious!
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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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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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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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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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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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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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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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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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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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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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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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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 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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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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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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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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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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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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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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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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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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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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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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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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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 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 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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Pan-Seared Opah with Vanilla Toasted Tangerine Sauce
Opah is a mildly flavored Pacific deep-sea delicacy that lends itself to tropical flavors and imaginative sauces. Recipe source: The Bay House restaurant in Lincoln City, Oregon.
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