"This sous vide halibut was off the charts delicious! Excited to add on more this week. Thank you!" - CSF member Anne Lopez who used this recipe courtesy of Tiffany.

Ingredients

2 halibut filets, 3 oz each1 shallot, sliced3/4 c white wine, sauvignon blanc or similar1/2 stick unsalted butterSaltPepperOlive oilLemon, if desired

Directions

Main directions

Preheat water bath to 55.5C.Season filets with sea salt on both sides. Place into zip top bag.Add 1 tablespoon of olive oil to the bag.Sous vide for 20 minutes.Remove filets after 20 minutes and sear if desired.

Beurre blanc instructions

Thinly slice shallots.Heat pan to medium and add a little oil to coat the pan. Add shallots and cook until shallots are soft and just before they turn brown.Add wine to pan and reduce to about 3 tablespoons, about 4 minutes.Remove sliced shallots from pan, can use a sieve, so only liquid remains in the pan. Lower heat to low. Whisk in butter a half tablespoon at a time until all butter is incorporated.Season with salt and pepper to taste and serve immediately.

The Rocchinos, (two of the nicest people we know) are husband and wife and owners of The Local Butcher Shop in Berkeley, specializing in seasonal, sustainable, locally-sourced meats. They shared their favorite clam recipe, which includes their amazing fennel sausage. Be sure to visit The Local Butcher Shop in Berkeley and enjoy this recipe at home! (photo: Tina Rupp)

Ingredients

1 tbsp. extra virgin olive oil 2 links classic fennel sausage, removed from casing1 small fennel bulb, sliced1 shallot, sliced1 cup dry white winesalt & pepper to taste2 lb. Manila clams rinsed & scrubbed2 tbsp. chopped parsleycrusty bread or cooked pasta for serving

Directions

In a big pot heat the olive oil over medium heat.Add the fennel and shallot and sautée until soft.Add the sausage to the pan, breaking it up as it browns. Deglaze the pan with the wine, and add a pinch of salt and pepper. Add clams and cover with a lidShake the pan with the lid on until your clams all openTaste the broth, adjust seasoning. Sprinkle with chopped parsley Serve the clams over cooked pasta or on their own with crusty bread and enjoy!

It's a bit of investment of time, but it's not complicated. And the frittata was so delilsh that I didn't take a pic until we had mostly devoured it!

Smoked McFarland Trout Fillet

Remove pinbones if you wishMix up equal parts kosher salt & sugarCover fillet in mixture, let sit for 30 minutesFillet should be firmed up and have given off some liquidRinse wellAllow fillet (flesh side up) to dry in a cool place, ideally with a fan blowing air over itAfter about an 1-2 hours,the fillet should have a nice shiny surface (pellicle)Set smoker temp to ~140degF, using a mild fruit wood like applePlace fillet on rack, skin side down and smoke for an hour at 140, then raise to 170degFMonitor fillet temp, it's done at 150degF

Smoked trout frittata:

Directions

Flake smoked trout into a medium-hot pan with some EVOOSalt & Pepper Gently pour in beaten eggs, distributing flaked troutCover, turn down heat to lowest setting, remove when eggs are set

Super easy and delicious, you'll be slurping these vitamins in no time at all and make the house smell amazing!

Ingredients

1 tablespoon butter2 tablespoon garlic, minced1 tablespoon ginger, minced (or grated if you're in a hurry)2 tablespoons soy sauce2 tablespoon sake (and a few more for the chef)2 or 3 pounds Manila clams4-5 jalapeño slices (optional)1 green onion, finely chopped2 tablespoons cilantro, if you likelemon wedges

PREP: Rinse your clams and go over them to make sure they're all closed. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded. Okay, now onto the cooking!

Instructions

Melt butter in a pot big enough to hold your clams over medium heat. Add garlic and ginger, saute for a couple minutes - don't brown it. Add soy sauce & sake and jalapeños if you're using themWhen that boils add clams, cover with a lid, and shake from time to time until they've all opened, around 6-8 minutes or so. Cheers!

note: feel free to serve these over soba noodles or just enjoy with the broth.

Tuna Tartare: serve with sliced avocado, rice and nori squares for making delicious nori tuna tacos

Ingredients

Ahi Tuna - Skin Removed and Cubed1/3 C Olive Oil1 T Sesame Oil2 Limes - Juice and Zest1 T Soy SauceDashes of Crushed Red Pepper Flakes & Pepper1 T Kosher Salt2 Chopped Scallions1 T Minced Fresh Jalapeño1 T Toasted Sesame Seeds

Directions

Place Tuna in a large bowl. In a separate bowl combine olive oil, lime juice and zest, soy sauce, sesame oil, crushed red pepper and salt and pepper. Taste and make any adjustments. Pour over the tuna and add scallions, jalapeño and toasted sesame seeds. Refrigerate for as long as you can wait, then serve with sliced avocado, rice and nori squares for making delicious nori tuna tacos

Ingredients

1 pound fresh, skinless surf perch cut into 1/2-inch dice1 1/2 cups fresh lime juice1 medium red onion, diced pretty small1/3 cup chopped cilantro, plus a few leaves for garnishSalt1 large or 2 small ripe avocados, peeled, pitted and dicedOptional: diced tomatoes and/or chiles (stemmed, seeded & chopped)Tostadas or tortilla chips for servingTapatio hot sauce and beer

Directions

After cleaning, skinning, and dicing your fish fillet, combine them with all the ingredients in a bowl so that the fish is covered by the juice. Cover and refrigerate for about 4 hours, until the fish has become opaque.Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!

Scale, gut, behead, remove tail from herring. Under running tap, rinse well, scraping out any kidney-stuff along backbone in body cavity. Pat dry with paper towel. Toss herring with a few pinches of salt, then arrange in steaming plate. Grate up ginger (easier if it's frozen), about a ping-pong ball worth for the amount of herring in the picture. Slice up a generous clump of green onions. Place plate in wok that has a an inch of so of water, a trivet is a good idea to keep it off the bottom of the wok. Steam for about 10 minutes, it will depend on the size of your fish (hint; try to use the same size herring). Sautee ginger in a about 2 tablespoons of oil for a few minutes. Add in green onions, cook until softens/wilts but still has vivid green color. Add salt & pepper, plus whatever else might be handy like mirin, soy sauce, or balsamic vinegar. Drizzle this hot mixture over the steamed fish.

(BBQ oysters pictured)

INGREDIENTS

3 slices hickory-smoked or applewood-smoked bacon, cut crosswise into 1/2-inch-wide strips1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes4 garlic cloves, peeled1 1/2 tablespoons chopped fresh Italian parsley1 1/2ttablespoons chopped fresh cilantro1/2 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper1/2 teaspoon coarse kosher salt 2 1/2ttablespoons dry white wine2 tablespoons fresh lemon juiceRock salt24 freshly shucked oysters (such as Malpeque or Bluepoint), on the half shell

RECIPE PREPARATION

Cook bacon in heavy medium skillet over medium heat until crisp. Using slotted spoon, transfer bacon to processor. Add butter, garlic, Italian parsley, cilantro, cayenne pepper, black pepper, and 1/2 teaspoon coarse salt. Blend until smooth, occasionally scraping down sides of bowl. With machine running, gradually add white wine, then fresh lemon juice and continue to process until blended.Place large sheet of waxed paper on work surface. Drop butter by heaping tablespoonfuls onto paper in long log. Using paper as aid, shape butter into 2-inch-diameter log. Wrap to enclose; chill butter until firm, at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.Prepare barbecue (medium-high heat). Spread 1/2-inch-thick layer of rock salt on large rimmed baking sheet. Place baking sheet on grill rack and heat 20 minutes.Cut twenty-four 1/8- to 1/4-inch-thick rounds from cayenne-butter log. Transfer hot baking sheet from grill to heatproof surface. Nestle oysters in hot rock salt. Top each oyster with slice of cayenne butter.Return baking sheet with oysters to grill. Close grill and cook until butter melts and starts to brown, 6 to 8 minutes. Spoon shallow layer of additional rock salt onto each of 6 plates. Nestle 4 grilled oysters in salt on each plate and serve.

Original recipe here

Here's a delicious way to slow cook abalone for part of a mezzo platter - a riff on unusual recipe I found in Stephanie Alexander's The Cook's Companion.

Ingredients:

Abalone steaksolive oil1 stick celery2 carrotsSpring onions2 bay leavesCumin seeds (whole)Garlic1 lemon

Directions:

Place your abalone steaks in a slow cooker with all of the ingredients and immerse in olive oil. You can weight them down with a plate so the oil covers them completely. Cook on low for 4-6 hours, strain the oil, discard the veggies and refrigerate the abalone covered in the oil. Then slice them, add fresh parsley, squeeze with lemon juice, and serve as part of a mezze platter!

Thanks to CSF member Bea Johnson for this easy recipe, which you can also find in her book Zero Waste Home.

INGREDIENTS:

Fresh anchoviesCoarse sea salt (I also had Himalayan, so I mixed them)

RECIPE:

Remove the scales, head and guts of the anchovies and rinseIn a jar, pack alternate layers of salt and anchovies (start and end with a thick layer of salt).Seal and refrigerate for three weeks before consuming (some of the salt will melt and turn into brine)When ready to eat, reach for an anchovie, peel its flesh off the bone under running water (compost the bone and water your plants with the collected water) and soak until de-salted to your taste (a few minutes). We like them in our salads or on our pizzas. That’s it!

Process and marinate your fresh anchovies at least 3 hours and up to a night before your small fish party. Essentially a ceviche-style preparation, this makes a killer appetizer with tortilla chips or crackers. Keeps for 2 days.

Ingredients:

1 lb fresh anchoives1 TBSP olive oiljuice from 2 lemons1 TBSP minced garlic1/4 cup chopped cilantro1 fresh jalapeño, seeded and sliced, or several sliced pickled jalapeños salt and pepper to taste

Directions:

Prep your anchovies: scale them with a spoon under running water, then cut or snap the heads off and pull out the innards. Slice open from vent to neck, then gently press the spine and lift it out. Remove the fins and tails, rinse, and place in a bowl.Mix the ingredients above and marinate your anchovies for 3 hours or overnight.Pour yourself a frosty beverage, place a fish on a chip or cracker, and enjoy! Cheers!

Adapted from Pat Conroy’s Baby Crab Cakes, as told in Mastering the Art of Southern Cooking

by Natalie Dupree

These are much lighter than traditional fish cakes and require a gentle touch.

Makes 12 small cakes

Ingredients:

1 pound Sablefish (or any moist Seaforager filet really)1 egg, lightly beaten1 tbsp flour2 tbsp herbed panko, plus more for coating to cook2 scallions – thinly sliced2 t fresh black pepperpinch ground hot pepper (or cayenne)1 t coarse salt, divided3 tbsp oil (olive or canola)3 tbsp butterlemon wedges and Louisiana hot sauce for serving

Directions:

Prep fish – remove skin and bones if necessary. Slice into small cubes (about . - .”) and transfer to a mixing bowl.Gently stir in egg, then sprinkle flour, panko, scallions, . t salt & peppers over fish and stir.Scoop out roughly 1/4 cup fish mixture and use your hands to form into cakes. Transfer to a small sheet pan or plate. Sprinkle with another . t salt. Cover w saran and refrigerate for an hour.Heat a heavy pan over medium-high heat, melt in half the butter and oil. Pour some panko onto a small plate. Use a thing spatula to move a fish cake to the panko, sprinkle some panko on the top too (they fall apart too easily to flip to coat).Transfer the cake to the hot oil, repeat with half the cakes. Cook about 2-3 minutes per side, until golden and the fish is just cooked through.Wipe out pan and repeat with rest of butter, oil and cakes.Serve immediately with lemon wedges and hot sauce.

Herbed panko = quart of panko mixed with a couple of tablespoons of mixed dried herbs of

choice (thyme, Herbs de Provence, oregano, a little cayenne…) Use plain if you don’t have.

Fisherman, friend and chef Hank Shaw knows just what to do with delicious, fresh tuna. Thanks, Hank!

Use any fresh tuna with this recipe, or you could use yellowtail, amberjack, Spanish mackerel or king mackerel. If you are inland, sturgeon, paddlefish or even catfish. Really any firm fish you can cut into squares will work. Serve this roasted fingerling potatoes and a green salad, or with a Spanish style rice.

Course: Main Course

Cuisine: Spanish

Serves: 4 people

Ingredients

2 pounds bonito, tuna, jack or Spanish mackerelSalt7 tablespoons olive oil, divided3 whole roasted red peppers, chopped1 tablespoon sweet paprika1 teaspoon Spanish smoked paprika6 chopped garlic cloves1 tablespoon fresh chopped thyme, or 1 teaspoon dried1 tablespoons fresh chopped oregano2 tablespoons fresh chopped parsley3/4 cup white wine2 tablespoons white wine or sherry vinegarBlack pepper

Instructions

Slice the bonito or tuna into chunks about 2 inches across. Be sure cut out the "blood line," the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting. Toss the tuna chunks in a large bowl with some salt to coat and set aside.Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 3 tablespoons of olive oil.Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan -- place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once. You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 3 to 5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 5 minutes. Add salt and black pepper to taste and serve hot or at room temperature, with fingerling potatoes, rice or crusty bread.

See all this and more on http://honest-food.net!

1/2 pound halibut, skinned and cut into 1/4 inch cubes, kept very cold

1/2 yellow bell pepper, cut into 1/4 inch cubes

1-2 green onions, minced

1/2 to 1 lime

Fancy sea salt

Chile pepper flakes

Black pepper

Nice extra virgin olive oil

Tostadas or thick tortilla chips

Hot sauce

After you cut up the fish, place in a bowl in the refrigerator while you prep the other ingredients. Add the pepper, onions, the juice of 1/2 lime, a good sprinkle of salt, chile flakes and pepper. Toss gently and return to the refrigerator preferably inside a bowl of ice water or on top of a big ice pack. Let marinate until the fish just starts to turn white, 10-15 minutes.

Add more lime, salt and peppers to taste and drizzle with the olive oil. Serve with the crunchy tortillas and hot sauce.

Ingredients

6 Small Abalone1 bunch of baby bok choy⅓ lb dried shitake mushroom1 Medium carrot thinly sliced 1 tbsp Soy Sauce4 tbsp Oyster sauce3 ½ cup chicken stock (I used turkey because we make our own from the turkeys we raise)½ cup dry white wine (I add a little more during the cooking process as the liquid level gets low.)½ tsp Roasted Sesame Oil1 cup water5 thin slices of ginger4 cloves garlicblack peppersalt

Instructions

Remove the abalone from the shellSoak the dried shitake for at least 2 hours in luke warm water while abalone is cookingIn a medium sized pot (I used my enabled dutch oven) add 2 cups of chicken broth, white wine, ½ cup water, 3 tbsp Oyster sauce, Black Pepper, Ginger slices and 4 cloves of garlic smashed and skin removed. Bring the mixture to a boil, then add the abalone and turn down heat to a low simmer. Allow to simmer for about 2 hours and check done-ness by pushing a knife through the thickest part of the abalone, if it goes through easily, it is done. If it is not done check back every 20 minutes until ready.When done remove abalone from the broth and place into a covered dish. Reserve ½ cup of the liquid for use in the next step.Remove the stems from the mushroom and cleanPlace the mushrooms in a small pot with the ½ cup of Abalone liquid from the first part along with another ½ cup of chicken stock and bring to a boil and then simmer for 15 minutes. During the final 2 minutes throw in the carrot slices.Clean the Bok Choy and separate the leaves into individual pieces.In a heated wok add a couple tablespoon of oil, salt and ½ cup of water then throw in the bok choy and stir for about 2 minutes under high heat. The bok choy should still have good colour and still be a bit crunchy and not limp. You can also grill them on your stovetop instead. Now start assembling the dish for serving by placing the Bok Choy in centered pile and then distributing the mushrooms evenly over the top. Add the carrots strategically around the plate then do the same with the Abalone.Now prepare the sauce by heating the wok under medium high heat and add in the ½ cup Chicken Stock, remaining Mushroom and abalone sauce, the Oyster sauce and the soy sauce. Bring to a boil and make a cornstarch slurry by adding 1 tablespoon of corn starch with 3 tablespoon of water. Add this to the sauce and allow to thicken then add the Sesame oil and mix well then drizzle the sauce over the dish just until it is well covered. Serve immediately with rice.

add abalone, foot side up. sauté 1 to 2 minutes until golden brown (shake pan to keep them from sticking)turn, cook another 1 to 2 minutes until golden brownremove abalone from pan onto heated platessauté until juice is reduced by half and syrupy, remove from heatuse fork as passage to nirvana!

Turn it into sashimi and eat all of it raw!

Ingredients/Directions

yellow jack, cut into sashimikombu, slice very thinly and garnishblack garlic, slice thinly and garnishblack truffle essence, sprinkle light sesame seed oil, drizzle just a little

Prepare wasabi root or paste with a side of shoyu, dip and serve!

Ingredients

2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded2 tablespoons chopped fresh ginger1 tablespoon chopped garlic1/4 cup honey1/4 cup reduced-sodium soy sauce1 1/2 tablespoons freshly ground black pepper3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered3 tablespoons peanut oil or vegetable oil1 cup loosely packed cilantro sprigs1 cup loosely packed Thai basil leaves or small regular basil leaves

Preparation

Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.

Ingredients

18-24 oysters1 bunch of spinachSalt and pepper to taste2 tablespoons of olive oil or more if needed3/4 cup of Hellman’s mayonnaise1 tablespoon of chopped garlic2 tablespoons of grated Asiago cheese – Parmesan can be substituted1 tablespoon fresh lemon juice1 tablespoon cognacSalt and pepper to taste

Method

Stir spinach constantly in hot large pot until all leaves are wilted.Drain in mesh strainer, squeezing out as much water as possible with the back of the spoon. Roughly chop and toss with olive oil, salt & pepper.Combine the rest of the ingredients in a bowl.Shuck oysters into another bowl, reserving the deeper shell halves.Line a baking sheet with a "rack" made by pleating a large sheet of aluminum foil to hold the oysters upright (or use rock salt).Put a tablespoon of spinach in the bottom of each shell, top with an oyster and a tablespoon of sauce. (A rubber spatula works well to spread spread the sauce evenly.)Bake in a 400 degree oven for 5 minutes; then brown under broiler for about two minutes more.

Serve hot!

Here is an amazing recipe for your calamari, courtesy of Sea Forager Seafood member Aaron Rocchino, owner of The Local Butcher Shop in Berkeley. Super flavorful, satisfying, and simple. The man knows his food! Enjoy!

Ingredients:

-2.5lbs squid- 2 shallots, or onion-3 cloves of garlic- sea salt- fresh thyme- olive oil for sautéing - splash of water- dry red wine- 1 egg yolk- 1 cup olive oil- good crusty bread

Method:

-clean squid, cut into rings about ½ to 1 inch thick.-Small dice onion or shallots and reserve.-mortar garlic cloves (into a snotty paste with a little sea salt and fresh thyme, some will be to toss with the squid after sautéing, the remainder will be used to add to an Aioli).-quickly sauté squid in a hot, heavy bottom pan with a touch of oil. Work in small batches to not crowd the pan. Lightly season with sea salt and pepper in the pan for each batch. *important just make this quick to get color and to build a fond in the pan, do not cook fully in pan. Work in batches and do not clean pan between batches. Each batch with build flavor in the pan.-Pitch squid out of pan and put into a bowl big enough to hold all the squid after sautéing.-While squid is still warm, add some of the Garlic schmear and toss. Put your nose into the bowl…it smells sooooo good. Let sit while you cook onions or shallots.-Add onion or shallots and a splash of water and sweat until tender . This will bring up the fond too.-Add squid and all the resting juices and dry red wine to fill about ¾ of the way up the squid. Bring it all to a low simmer, cover the pan, and turn the flame down as low as it can go to braise. You barley want to see any bubbles. It will probably cook for about 30 minutes or until tender. *a great trick if you cant get your burner low enough, pull a grate off of another burner and put it on top of the grate you’re working on to raise the pan off the heat a little more.-If you happen to have too much liquid or the liquid seems too thin after the squid is tender, then tip out the excess liquid into a different pan and reduce the liquid down until it thickens up or tastes to your liking.-While the squid is slowly cooking, make your aioli with 1 egg yolk and 1 cup of good olive oil, add the remaining garlic and thyme snotty goop. Keep the aioli on the thicker side so that it’s not too runny.Also while the squid is cooking, cut thick slices of good bread, drizzle with olive oil, and toast until it gets good color, or pan fry.Plate up and eat. Drink more red wine.

Hooray for trout! Though it's so easy just to salt, pepper, and pan fry it, here are a few more steps that are well worth the minimal effort. Pictured here with rice pilaf and garbanzo beans, and a green salad. Weeknight delight!

Ingredients

2 Tbsp olive oil and a pat of butter (maybe two)½ cup of white flour for dredging1 lb McFarland Springs trout filletssalt & pepper as you like it1 lemon, cut half into wedges and keep the other for zesting and squeezing2 Tbsp chopped fresh dill (or 1 Tbsp dried)2 Tbsp chopped fresh chives (scallions will do in a pinch)1 Tbsp honeywhite wine, for the sauce and for the saucy chef

Method

Turn your oven (or toaster oven) to about 350Open your package, admire the fillets, and salt and pepper your fishPut about a ½ cup of flour in a shallow bowlHeat your pan on medium-high, then add the oil and butter, swirl to coatDredge your fish fillets in the flour, tap off any excess, then add to the hot panSauté 3 minutes per side, flip and repeat, add salt and pepper as you see fitPile your cooked fillets on a plate and transfer to the oven to stay warm while you get saucyMelt a little more butter in your pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeatAdd your fresh dill and chives and whisk as it heats through. Add honey, and zest half of your lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texturePlate your fish, top with the sauce, squeeze with a lemon and toast the chef! (pictured here with rice pilaf and green salad)

Ingredients

2 Tbsp olive oil and a pat of butter (maybe two)½ cup of white flour for dredging1 lb petrale sole filletssalt & pepper as you like it1 lemon, cut half into wedges and keep the other for squeezingyour favorite mustard3 Tbsp caperswhite wine, for the sauce and for the chef to get saucy

Method

Turn your oven (or toaster oven) to about 300Open your package, admire the fillets, and salt and pepper your fishPut about a cup of flour in a shallow bowlHeat your pan on medium-high, then add the oil and butter, swirl to coatDredge your fish fillets in the flour, tap off any excess, then add to the hot panSauté 3 minutes per side, flip and repeat, add salt and pepper as you see fitPile your cooked fillets on a plate and transfer to the oven to stay warm while you get saucyMelt a little more butter in your pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeatAdd 2 Tbsp mustard and more wine, and whisk as it heats through. Add capers, let it thicken and reduce to a nice saucy texturePlate your fish, top with the sauce, squeeze with a lemon and kiss yourself! (pictured here with rice pilaf and green salad)

Whip up this quick marinade and let it soak for at least 30 minutes before popping it in the oven if you can. If you're pressed for time don't sweat it, just slather it and roast!

Ingredients

1/4 cup red or white miso paste1/4 cup sake2 tablespoons mirin (or you can substitute sherry or sweet white wine)2 teaspoons soy sauce1 tablespoon vegetable oil1/4 cup sugar2 black cod filets

Method

If you're in a hurry, pre heat your oven to 400, then rinse your whole fish and pat dry.Whisk together miso, sake, mirin, soy sauce, oil, and sugar.Rub mixture all over your fish, then seal in an airtight container. Marinate for 30 minutes or up to two days.Line your baking pan with foil, and place your sablefish in the middleRoast for 20-35 minutes. Check doneness by cutting behind the head, fish should be opaque and flake. If you're using a thermometer aim for 160 (I have never used one but that's what Mike Chin suggests). If the fish starts to burn cover with bits of tinfoil.

Whip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!

INGREDIENTS

1 tablespoon oil1 lb lingcod fillets (or salmon, or any other firm fish) - skin removed1 clove garlic, minced½ teaspoon fresh ginger, minced¼ cup low sodium soy sauce ⅛ cup water2 tablespoons brown sugar 1 tablespoon rice wine vinegar1 teaspoon sesame oil1 teaspoon cornstarch1 tablespoon water2 scallions chopped, for garnish sesame seeds for garnish

INSTRUCTIONS

Mix garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil in a medium tupperware, whisk to combine.Add your fish fillets, turn, cover, and marinade for 20 minutes. Start your rice. Have a glass of wine. Put your feet up. Heat oil in a large skillet. Add your lingcod fillets and cook 3-4 minutes on each side.Meanwhile heat the marinade in the saucepan and bring to a simmer.Add cornstarch and water in a small jar (empty baby food jars come in handy!) and shake to mix. whisk in the cornstarch mixture to the marinade and simmer until thickened, stirring.Put your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.

Check out this lovely treatment of petrale sole from the New York Times - the key is to let the sauce thicken at the end!

INGREDIENTS

1 ½ pounds Pacific sole or flounder fillets Salt and freshly ground pepper1 tablespoon extra-virgin olive oil3 tablespoons finely chopped shallot1 cup dry white wine (you can also use rosé; the sauce will have a pink hue)

FOR THE SAUCE

1 plump garlic clove, minced or puréed (more to taste)2 tablespoons capers, rinsed and coarsely chopped¼ cup fresh lemon juice3 tablespoons extra-virgin olive oil2 to 4 tablespoons finely chopped parsley

PREPARATION

Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup – it should be thick – and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

Super easy, hearty, and satisfying, and another great way to cook with the leftover wine from earlier in the week.

INGREDIENTS

2 tablespoons olive oil1 onion, chopped2 garlic cloves, choppedsalt, pepper, and red pepper flakes, to taste2 links spicy Italian sausage, casings removed and roughly chopped (and frankly, plain ground turkey works well too, just season to taste)1/2 cup last night’s red wine1 rosemary sprig and fresh thyme and Italian parsley if you’ve got it1 can of diced tomatoes or jar of pasta sauce2.5 - 3 pounds small mussels, scrubbed and beards removed, open or broken ones discarded1 tablespoon chopped flat-leaf parsleySpaghetti or crusty bread

METHOD

Pour yourself a glass of wine, turn on some tunes, and shake off the day.Heat your olive oil in a nice big pot with a lid. Sauté your onion and garlic, add your favorite dried herbs (I like herbs de provence mix), salt and pepper, red chile flakes, cook 3-5 minutes.Add the sausage to the pan and cook, stirring to break it up, for 5 minutes, or until cooked through.Add the wine, diced tomatoes and rosemary and bring to a boil. Lower to medium, let reduce for 10 minutes or so then add the mussels, cover the pan, and steam until the mussels open, about 5 minutes.Serve atop cooked spaghetti or in a bowl with a side of crusty bread. Sprinkle the parsley on top. Cheers!

Total time: 1 hr , Serves 2-3

Ingredients

1 lb. sea bass filet (skin on) - about 2 filets1/2 lb white button mushrooms1 small/medium black truffle in oil or hearty spoonfuls of black truffle caviar1 bunch spinach2 shallots2 large cloves garlic1/4 cup chicken/vegetable stockPorcini saltWhite wineLemonRich Butter (Kerrygold, Plugra, etc.)

Prep

Chop shallots and garlic Finely slice mushroomsSeason fish with salt and pepper, set asidePreheat oven to 450F

Sauce

Add a tablespoon (or more) of butter, add shallots and let cook for a bit at medium heat.Once onions are cooked, deglaze sauce pan with white wine - probably enough to cover the surface.Once wine is mostly dissolved, add garlic and mushrooms, medium high heat until cooked.Lower heat, add one tsp chopped truffles (or equivalent) with some butter. Stir and savor the aroma.Add 1/4 cup of stock and reduce to medium heat. Let this thicken into a sauce, lower heat then save.FishHeat oil of choice to just below smoking hot.Add filets skin down, cook for 5 minutes medium-high.Flip and cook for 30 seconds to a minute on other sideThrow into oven at 450 for 2-3 minutes or until cooked, err on the shorter side and check.Brown butter in sauce pan, take fish out of oven and finish until browned on top.ServeRemove fish from pan and plate it. Add mushroom sauce over the filets, splitting each filet in two so that there is a crevice for the sauce to fall into. Garnish with a hearty scoop of truffle with oil over the top. Season to taste with porcini salt, and add a squeeze of lemon.Serve with a side of spinach sautéed with your leftover garlic/shallots. Capiche!

Tips

Cooking times and temps may vary depending on your cut of fish. Be liberal with the butter. Use real truffles in oil but if you use truffle oil, ensure that it is not essence of truffle otherwise go very light on this ingredient. I only had button mushrooms on hand, but it could be fun to experiment with other fungi!Adapted from ReluctantGourmet (http://www.reluctantgourmet.com/pan...) thanks G.S. Jones for the ideas and original recipe!

Ingredients:

2tbs chopped oregano2-3 cloves garlic2tbs key limesalt & peppergrains of paradise if desiredred onionbrown rice vinegarsalt with some bay and dilltomatoesbasil

Method:

Thinly coat fish with olive oil.Brush grill and oil grate.In a mortar, mix 2tbs chopped oregano, 2-3 cloves garlic, 2tbs key lime, salt, pepper, grains of paradise if desired.Grind the mixture up, and douse the fish when you pull it off the grill nice and crispy.Use quick slices against the grill with your spatula to keep the fish from dissolving.Serve with quick red onion pickles - sliced paper thin, sit them on brown rice vinegar and salt with some bay and dill. And tomatoes with basil! Because summer!

Beautiful abalone - perfect tender bites of joy plus nature's art! Enjoy this quick and easy fried preparation, a classic for abalone. Honestly, I'm not a huge fan of fried seafood but this was ridiculously good and easy. Was it because they were alive only 5 minutes before I ate them? Or the bit of bacon grease I mixed in with the oil? I don't know, but this is a quick and easy way to prepare them that let's the abalone shine. Just be careful not to overcook! (If you have abalone in the shell check out this VIDEO on how to de-shell them first.)

Ingredients:

Fresh lemon juice, 2 lemonsMayonnaise6 Tenderized abaloneShallow bowlful of breadcrumbs (toss a piece of sliced bread in the food processor if you can)Shallow bowlful of 1 beaten egg mix of vegetable oil and bacon grease, enough to make a shallow pool in your pan

Method:

For the dipping sauce - stir together in a small bowl:

1/4 cup yogurt1/4 cup mayonnaisejuice of 1/2 lemon or limesplurt of sriracha (Vietnamese hot sauce, but you knew that)half a clove of garlic, thinly chopped (optional!)a couple turns of the pepper grinder

Line up your bowls, one with a beaten egg, the other with salted breadcrumbs, and heat up your pan with the oil in itCoat your abalone thoroughly with beaten egg then dredge in the breadcrumbs so that both sides are coveredWhen your oil is nice and hot (medium-high), lay down your abalone fillets and let them cook until the breadcrumbs are golden, then flip. No more than a minute per side, but nice and golden. Don't overcook - they should be tender!Quickly remove abalone from hot oil and drain well on several layers of paper towels, add a bit of salt.Plate, squeeze with lemon, and serve with dipping sauce, and whatever else strikes your fancy.Jump back, and kiss yourself!

There's not much finer than beautiful, fresh ahi or albacore tuna, and sometimes it feels like the only heat it needs is your heart beating in lusty appreciation. Step away from the grill and behold the Hawaiian majesty of easy-peasy POKE!

INGREDIENTS

1 pound fresh tuna, cubed1/2 cup soy sauce1/2 cup chopped green onions1 tablespoon sesame oil1/2 tablespoon toasted sesame seeds

METHOD

Toss ingredients, let marinate at least 2 hours (if you can keep yourself away)

Chill the champagne and think of something to celebrate, because you've got live oysters! Our advice is simply to shuck 'em and enjoy them raw or with a squeeze of lemon to get the full flavor of the sea. You can also enjoy them grilled or broiled. Note: discard any oysters that are already open if eating raw. If cooking, discard any that do not open.

Need a shucking primer? ...VIDEO shuck, and enjoy! (Also, we recommend using an oven mitt the first few times.)

They are even easier to shuck if you grill or broil them, here's how:

Fire up your grill on medium-high heat (or oven broiler)Place cupped side down on the grate and cover (or in your oven)Grill a couple minutes, until they begin to open. Put on a plate, cool, then use an oyster knife or flathead screwdriver to open shells, try not to spill the liquid! That's the good stuff.Gently cut the oyster away from the shell and top with warm butter, hot sauce, and lemon.

Storage: While you're chilling the champagne you can keep your oysters cool by putting them in a bowl covered with a damp towel in the fridge. As with all shellfish, they are highly perishable and are best enjoyed immediately.

Garlic, butter, and calamari - yeah baby!! Not in the mood for frying? Pour yourself a glass of something cold and heat up a baguette. There is so much more to this beautiful cephalopod than just fried rings. But let's clean it first! See the video HERE. Recipe lovingly borrowed from Chowhound.

INGREDIENTS

1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole1 tablespoon extra-virgin olive oil2 tablespoons unsalted butter (1/4 stick)2 teaspoons finely chopped garlic1 tablespoon coarsely chopped Italian parsley leavesSaltFreshly ground black pepper1 lemon, cut into wedges

METHOD

Pat squid dry with a paper towel.Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook). Season with additional salt and pepper, and serve with lemon wedges.Serve with lemon wedges and baguette - cheers!

Super simple and satisfying. I could just say, "make your favorite pasta sauce, add the calamari and simmer for 5 minutes, then serve with pasta and wine," but I know some folks enjoy a good list so here goes.... But first! Clean those beauties in a couple easy steps - check the VIDEO

Ingredients

2 tablespoons extra-virgin olive oil1/2 tsp. dried Italian herbs 8 cloves garlic, minced1 small yellow onion, mincedsliced fresh mushrooms, zucchini, broccoli, or whatever sounds good1 slurp or 3 tbsp. red wine if you want to be specific1 (28-oz.) cans whole peeled tomatoes in juice, crushed (or large jar of fave pasta sauce)1 bay leaf1 lb. cleaned calamari, bodies cut into 1⁄4″-wide ringssalt and freshly ground black pepper, to taste, plus red chile flakes if you're feeling spicy

METHOD:

Boil some water for your pasta, cook it wilPut on some nice tunes and pour yourself a drink. Dance little. Heat oil in an medium saucepan over medium-high heat until it's shimmeringAdd onion, let it cook for a few minutes, then add your garlic and other veg (or not!), cook about 6 minutes moreSplash in some wine, stir it around, let it cook downAdd tomatoes (or sauce), bay leaf, and reduce heat to a low simmerStir in calamari and cook until tender, about 5 minutes. Season with salt and pepper and, in my case, lots of red chile flakesToss with your favorite pasta and voila! You're practically in Italy. Buon appetito!

This recipe from Kirk's buddy Andrew Zimmern is quick, easy, and cheaper than a trip to Japan! Thanks, Andrew! Serves 2 (original recipe here).

Ingredients

1/2 cup sake2 tablespoons soy sauce2 tablespoons sugarOne 1 1/2-inch piece of peeled fresh ginger, cut into thin matchsticks2 dried hot red chiles1 garlic clove, thinly sliced2 pounds Manila clams, scrubbed3 tablespoons unsalted butter, cubedSaltMinced scallions, for garnish

Method

In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the clams open, 3 to 5 minutes. Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any clams that do not open.Add the butter to the saucepan and cook over moderate heat, whisking constantly, until incorporated, about 2 minutes. Season the sauce lightly with salt, then ladle over the clams and garnish with minced scallions; serve right away.

Photograph by Madeleine Hill

Ingredients:

2 tbsp. olive oil8 cloves garlic, chopped (Can you handle it?! Only you can know!)2 small shallots, minced1 cup white wine3 tbsp. unsalted butter2 tbsp. minced thymesalt and freshly ground black pepper, to taste2 lb. Manila clams or mussels, scrubbed2 tbsp. minced parsleyCrusty bread, for serving (optional)

PREP:Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!

Method:

Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirlSautee the garlic and shallots for 8 minutes, add white wine, butter thyme, salt & pepper, and boilAdd clams, coverShake the pan with the lid on (shake it mama, shake it!), and steam until your clams all openSprinkle parsley on top, and dig in with your crusty bread.Kiss the chef!

Recipe (& photo by Romulo Yanes) adapted from The Stinking Rose, by way of Saveur magazine. Thanks, guys!

The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color!

Ingredients:

Manila clams (1 bag = approx. 3lbs)1/4 cup white wine, plus more for the chef1 package spaghetti

For the pesto:

2 cups Italian parsley (or hey, basil if you have it!)1/2 cup olive oil1 lemon, zested and juiced2 garlic cloves, choppedsalt & pepper to taste, plus red pepper flakes for the table

PREP:

Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:

It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.

Method:

Boil your spaghetti (al dente: 5 min or so)Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirlShake the pan with the lid on (shake it mama, shake it!), and steam until your clams all openAdd pasta, toss, with your pesto, and have at.Kiss the chef!

Ingredients:

2 lbs monkeyface eel, or 1lb monkeyface eel and 1lb fresh squid cut into rings (hey, let’s make the most of this batter! - see how to clean your calamari HERE) Cut the eel into 1-2” pieces, the fillets will be about ½” thick so they’ll cook through in 3-4 minutes

1 bottle of beer (anything from a Guinness to a can of Tecate is great – experiment and be sure to have extra for the chef)1 ¼ cups of all purpose flour½ tsp of salt¼ tsp of cayenne pepper2 tsps of baking powderVegetable oil for frying (more or less depending on whether you deep or shallow fry, I prefer to shallow fry.)Lemon wedges

Sriracha DIPPING SAUCE - great for battered calamari

For the dipping sauce - stir together in a small bowl:

1/4 cup yogurt1/4 cup mayonaisejuice of 1/2 lemon or limesplurt of sriracha (Vietnamese hot sauce, but you knew that)1/4 tsp cumin

Method:

Whisk together the flour, baking powder, salt, and cayenne pepper, and slowly work in the beer. Whisk until smooth, then let it sit for 15-30 minutes. The consistency should resemble very thick heavy cream. When you and the batter are ready, get a nice deep, heavy skillet, add an inch of oil and heat to 350 degrees (or more, if deep frying).Make sure your fish pieces are nice and dry, then dip each piece of fish into the batter and gently ease it into the pan of hot oil, careful not to crowd the pan. (It’s better to cook several batches than to crowd the fish, lower the temperature, and end up with oily fish.)Cook for 2 minutes per side, the batter should be golden brown and the fish cooked through.A arrange paper towels on a plate, when your fish is done drain on the towels and keep in a warm oven while you cook the rest of your fish.Sprinkle with salt & pepper, a squeeze of lemon, and open another beer for the chef – cheers!

Steaming your fish whole is a fantastic way to get the most out of it. You’ll be amazed at how much meat you can get from the nooks and crannies, and this tasty Asian recipe is easy and sure to impress. Dressed up with ginger and cilantro, your rockfish never looked so good! (note: you can also do this with fillets)

Ingredients:

2 whole rockfish, between 1.5 – 2lbs eachBunch of cilantro, loosely chopped4 scallions, trimmed and chopped in half - thinly slice white parts lengthwise and slice the green parts in half so you have several 2” green pieces2-3” knob of ginger, peeled and sliced into match stick piecessaltwhite wine or sakesoy saucecanola oil

Method:

Score three slices on both sides of your fishPut the scallion tops on a plate and rest the whole fish on topSalt your fish, inside and outPour a little of the white wine or sake on the fish, and top with half the ginger pieces.Put an inch or so of water in a wok, and place your steamer basket on top. Place your plate of fish atop the steamer basket and cover.Let it steam for about 10 minutes, then turn it off and sit for 3 minutes.Meanwhile, heat a pan on your stove top and add 2-3 tablespoons of the oilRemove the plate from the wok and pour off the liquid (careful – it’s hot!)Back to your fish: remove the ginger pieces from atop the fish, and replace with fresh ones, and top with your cilantroPour the hot oil on the fish (yes, really!) it will sizzle and that’s exciting.Drizzle soy sauce on top, and serve. It goes nicely with rice to sop up some of the cooking liquid. Cheers!

Tahitian Poisson Cru

My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.

12 oz tuna, skin and bloodline removed, 1/2" dice

1 large carrot, cut into thin matchsticks

1 cup cucumber, peeled seeded 1/2" dice

1 cup tomato, seeded, 1/2" dice

1/2 small red onion, finely sliced

4-5 scallions, finely chopped

1/2 cup lime juice (about 3 limes)

3/4 cup coconut milk (preferably freshly made but canned will do in a pinch)

A healthy dose of salt and pepper

Pour lime juice over tuna in a large bowl and let sit 3 minutes. Add the remaining ingredients and stir to combine. Serve immediately.

This is served for any meal of the day with a side of white rice.

Ingredients:

parchment paperchopped spinach1 lb lingcod or other fish filletchopped tomatoeschopped olivessalt & pepper, to tasteolive oillemon juice

Method:

preheat your oven to 400 degreeschop your spinach, tomatoes, and olivescut your fish fillet into however many portions you want, and add salt and pepper to taste lay down your square of parchment paper and arrange in order: chopped spinach (or another green), chopped tomatoes, chopped olives, a little salt/pepper and olive oil, and top with your fishsquirt a little lemon juice on there, wrap up the paper and bake on 400 for 20 minutes (start checking at 15 min, or use lower heat) to make sure not to over cook. Enjoy!

INGREDIENTS

1/2 pound small Yukon Gold potatoes6 tablespoons extra-virgin olive oil, divided1 tablespoon plus 2 teaspoons finely chopped oregano, divided2 1/4 teaspoons fine sea salt, divided8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed1 lemon, very thinly sliced6 garlic cloves, thinly sliced1/2 cup Kalamata-style black olives, pitted and cut into slivers1/2 cup flat-leaf parsley leaves

PREPARATION

Preheat oven to 400°F with a baking sheet on bottom rack.Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish. Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

Ingredients:

2 TBSP unsalted butter

2 TBSP flour

1 ½ cup half and half

¼ tsp each salt & pepper

¼ cup Wasabi powder

Method:

Make a roux: Melt 2 Tablespoons unsalted butter and then add 2 Tablespoons flour and cook 1 minute over low heat, just enough to cook the flour.

Add 1 ½ cup half and half and whisk to remove lumpiness and until it returns to a low simmer.

It should result in a pourable thickness.

Add ¼ tsp each salt and pepper.

Now—and this is CRUCIAL—cool the white sauce in an ice water bath until it is warm bath water temperature (about 125 degrees). If you don’t cool it, the heat will kill the wasabi powder and it will have no flavor. Once cooled you can add powdered wasabi to taste. For this amount of sauce, ¼ cup wasabi has a nice kick to it. You’ll have a fair amount leftover but you’ll be able to enjoy it on your cheerios in the morning!

Enjoy on salmon, halibut, tuna or any hearty fish. Also great on rice or spinach.

True cod with mustard-caper sauce

Ingredients

1 lb True Cod1 tablespoon extra virgin olive oilSalt & pepper, to taste1 tablespoon Dijon mustard1 tablespoon capers, drained1 tablespoon extra virgin olive oil1 tablespoon water1 teaspoon dried tarragon

Method

Pour yourself something to drink and put on some good tunes.Rinse and pat your fish dry with a paper towel. Salt and pepper your fillets.Heat your pan on medium-high, add 1 tablespoon olive oil, then add fish and cook about 3 minutes on each side. While your fish is cooking, assemble your sauce. It's easy like this:

For two crabs Pre heat your oven to 350F. If crabs are live dispatch your crabs and clean out the lungs and wash away any crab innards that don't appeal to you. I roast the shell and the crab butter along with the rest of the crab.Ingredients: 1 bunch Flat leaf Italian Parsley- chopped roughly 1 bunch scallions, green onions- chopped 2-5 garlic cloves depending on you taste for garlic. I use 5. 1 cup dry white wine - whatever you have- you can use cheap Trader Joe's Sav blanc, and then drink the good stuff if have it. 1/2 stick butter or olive oil 1/4-1/2 cup. I cook Northern Italian, so I use butter. 1 tomato- sliced The juice of 1 lemon- I like Meyer lemons, but regular Eureka lemon will work. 1/2 Tsp white pepper- black, or no pepper will work, or God forbid a chili. Don't use salt, remember the crabs live in salt water. Your favorite SF sourdough French bread or any bread you like for dipping in the broth. Stale is OK because you are dipping in hot broth.Method:

Use a good roast pan. Black, cast Iron if you have one. The crab looks good served in that as well. Melt the butter or oil in the pan. Sauté the scallions, garlic and parsley for 3 minutes then add the tomato and the pepper. Sauté one minute more. Add the wine bring to a simmer. Add the crabs. Put the cover on the roasting pan. Roast for 30 minutes at 350F. Take the cover off. Squeeze the lemon juice into the broth. Taste the broth to see if it needs salt, pepper, or more butter. Serve --dip your bread in the broth. Eat all the bread. Screw the carbs! Now drink the good white wine with the crab. Happy eating, Paul

Tastes like a vacation! Served here with ginger rice and miso cabbage slaw.

Ingredients:

1/2 cup Panko breadcrumbs1/2 cup unsweetened shredded coconut1 lb Lingcod 1 egg beaten lightly in a bowl 1 tsp saltCanola oil for frying

Method:

Cut the fish into a few small-medium sized pieces Mix the panko and the coconut together in a large shallow bowlBeat the egg in a third bowlHeat about 1/2" of oil in your pan or skillet, and when it's good and hot dredge your fish from the egg to the coconut-panko and settle into the pan, cooking for about 3-4 minutes per side until it's a nice golden color all around and the fish is cooked through. Pass the cold beer!

Too easy? Too good! Shown here with a side of rice pilaf and tzatziki. (The glass of chilled white wine is off-camera)

Ingredients:

1 lb albacore tuna loin, cut into 1.5" chunks1 large onion, peeled and cut into large chunks1 bell pepper, cut into large chunks1 zucchini, sliced1 lemon, sliced into wedgesolive oil1 Tbsp soy saucesalt & pepperskewers

Tzatziki:

1 cucumber, grated on a cheese grater then squeezed hard to remove all liquid1 garlic clove, minced1.5 cups whole thick yogurtpeperlemon juice, to tastechopped dill (optional)

Mix ingredients in a bowl, stir, and chill while your skewers cook

Method:

Fire up your grill or broilerCut your tuna into large chunks and put in a bowl with a tablespoon of olive oil and soy sauce, squeeze of lemon, salt and pepper. Let it marinate while you chopyour onion, bell pepper and zucchinimake your tzatzikithread your ingredients on the skewers, alternating as you likeGrill or broil for about 6-10 minutes, turning onceAdmire your handiwork, cheers!

Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.

Ingredients:

1 lb albacore tuna loin2 Tbsp vegetable oil

For the rub/crust:

1/2 Tbsp paprika1 teaspoon salt1/2 teaspoon garlic powder1 teaspoon black pepper1 teaspoon onion powder1 teaspoon cayenne pepper1 teaspoon dried leaf oregano1 teaspoon dried thymeA heavy-bottomed pan big enough to cook your whole loin

Method:

Pat your loin dry so that your crust will adhere. Rub with a bit of olive oil then eason with sea salt,then roll in your crust rub. Heat your pan for 4 minutes, then add oil.When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side. 2 if you want it less rare. Your crust will get dark and crispy, this is good.Turn and repeat so the outside is uniformly cooked.Remove and slice crosswise into 1/3" slices with a very sharp (serrated works well) knife.Serve atop rice, potatoes, salad or roasted veggies. Look at you! Fancy-pants.

Wine pairing recommendation from our friends at table WINE: a light Pinot Noir would be great, something from Washington or Germany. (Illahe Pinot Noir)

Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!

Ingredients:

1 Tbsp vegetable oil1 onion, thinly sliced2 garlic cloves, minced2 teaspoons curry powder1 can unsweetened coconut milk1/2 cup chicken stock (or white wine)1 carrot, peeled, cut into matchstick-size pieces1 lb white sea bass fillets, cut into 2 pieces

Method:

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder and sauté about 4 minutes. Add coconut milk and stock (or wine) and bring to boil. Reduce heat to medium-high and boil until sauce is reduced, around 45 minutes.Add carrots and simmer.Now fire up your broiler. Place fish on a very lightly oiled baking sheet and sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.Cheers!

Fast, fresh, and tasty, just like you!

Ingredients:

1 lb white sea bass, cut into two piecesolive oilChopped fresh herbs - any combo will do, but I like dill, mint & parsley. Use whatever's in season!1-2 lemons, zest half of one and reserve the zest6 Tbsp olive oilsea salt & pepper, to tastesplash of white wine (plus more for the chef)

Method:

Preheat the oven to 375Put your beautiful fish in a baking pan with a drizzle of olive oil and a pinch of sea salt. Put it on the middle oven rack and bake it for about 15-25 minutes, depending on the size and type of your fillets. Check after 15 minutes for doneness. While the fish is cooking, make the lemon herb sauce: toss your herbs, olive oil, lemon zest and salt in a food processor and give it a whiz. Add olive oil and white wine until it becomes a thick but spreadable paste. When your fish is cooked, plate it and spoon your sauce over the fish. The extra sauce goes great with roasted or boiled potatoes and greens of your choice. Add lemon wedges, and kiss the chef!

Holy mackerel this is a tasty recipe. Thanks Gordon! (Adapted from Gordon Ramsay's Home Cooking)

Ingredients

2 garlic cloves, peeled2 tsp paprika1 tsp sea salt, plus more to tasteOlive oil4-5 whole mackerel (depending on the size), gutted1 pound new potatoes2-3 scallions, trimmed and thinly sliced2 lemonspilsner for the chef

For the vinaigrette

Pinch of saffron1 Tbsp white wine vinegar1 tsp Dijon mustard1/4 cup extra virgin olive oiljuice of 1/2 lemonSea salt and freshly ground black pepper

Method

Preheat the oven to 450°F.Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the inside and outside of your mackerel with the paste and set aside.Make the vinaigrette: whisk all the ingredients together in a small bowl and season with salt and pepper as you like it.Brush a baking sheet lightly with olive oil, and lay your mackerel it, place two thin lemon slices inside each body and season the skin with sea salt. Roast for 25 minutes, uncovered. The skin should be golden brown and the meat by the "neck" opaque.Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Put a couple lemon wedges on the plate plus another pilsner for the chef. Bon appetit!