Real Good Fish | Recipes |

“Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun! ”

- Julia Child

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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black cod, cala recipes, chili, cilantro, contramar recipes, cumin, fresh herbs, gabriela camara, garlic, lime, mexican seafood recipe, onion, paprika, pineapple, tacos al pastor, tomato

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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classic seafood stew, cream, east coast seafood stew, grand central oyster bar, milk, miyagi oysters, new york seafood stew, oysters, paprika, seafood bisque, seafood bisque recipes, smoked paprika

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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albacore, dijon, fancy fish recipes, fine dining fish, garlic, gordon ramsey, gordon ramsey recipes, green onion, king salmon, mackerel, mustard, olive oil, paprika, potatoes, roasted fish, saucy, vinaigrette, yellowtail

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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