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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
Salmon Fillet with Snap Peas & Lemony Crème Fraîche Dressing
This recipe came to us from Food52. Salmon and peas is a classic New England pairing that's traditionally eaten in Maine on the Fourth of July as a final hurrah to the all too brief season.
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Dover (or other) Sole Croquettes
A delicious use for our light-textured 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 recipe came to us from Food52. A delightful and coconut-y way to enjoy your king salmon.
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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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Video: The Secret to Tender Tasty Calamari
In this video, chef Kevin Butler shows how easy it is to make tender tasty calamari in a tomato basil sauce.
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Video: How to Cook and Debone a Sand Dab
In this video, chef Kevin Butler demonstrates how easy it is to cook and debone our smallest, tastiest flatfish.
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Video: How to Prepare Oily Fish - Salmon Fillet with Crispy Skin and Thyme Butter
In this video, chef Kevin Butler demonstrates how to perfectly cook a salmon fillet with crispy skin and a thyme butter sauce. This method works well for other oily fillets, like black cod.
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Video: How to Prepare a Mild Fish
In this video, chef Kevin Butler demonstrates an excellent method for preparing mild fish like halibut, to preserve moisture while adding a nice sear.
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Video: 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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Video: How to Clean Squid
In this video, chef Kevin Butler demonstrates how easy it is to clean squid.
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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.
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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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Roasted Salmon (Or Other Seafood) with Butternut Squash Filled Spinach Ravioli and Butternut Squash Sauce
Salmon is good with anything, and so is ravioli, and so is squash. So this is a win-win-win. Here's a recipe from Transition to a Kitchen that helps you make the most of the California king salmon in your freezer and winter squash. This recipe works well with all different kinds of seafood. Experiment to find your favorite!
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Squid Ink Linguine with Melted Leek Cream Sauce, Roasted Heirloom Tomatoes, and Basil
This is one of those dishes that is hard to stop eating! The pasta, with its dramatic color and mild flavor reminiscent of the sea, when combined with the lush cream sauce, roasted tomatoes, and fresh basil, makes a mouthwatering and memorably satisfying meal on its own. But it's very seafood friendly too. Add calamari to it for the perfect symphony of flavors - or maybe you prefer shrimp, or flaked halibut fillet pieces, or...you get the idea!
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Fresh Squid Ink Pasta with Monterey Bay Anchovy Puttanesca Sauce & Monterey Bay Calamari
Enjoy the wonders of the Monterey Bay in this inky, black pasta that adds a note of deep ocean to this fresh pasta by Bigoli. The puttanesca sauce is simple, fragrant, and savory. It's no wonder that the briny flavor of squid ink pasta goes well with the sweetness of calamari, so you can add this as well. Since tomatoes are in season right now, you can use fresh, or get a jar of Happy Girl Kitchen Early Girls. You can also use our Monterey Bay Anchovy Boquerones, or store bought anchovies for this recipe.
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Kevin's Baja Style Grenadier Fish Tacos
These tacos sell out whenever we serve them at events. Try them at home and see how good they are! You can also use halibut, lingcod, rockfish, and even salmon - they are all fantastic prepared this way!
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Lemon, Garlic, and Parsley Steamed Clams
This super easy, 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 steaming.
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Salmon Perok (Savory Russian 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 with Garlic and Paprika
This recipe came to us from Gordon Ramsay's Home Cooking by Gordon Ramsay. Enjoy!
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Fettuccine with Wild Smoked Salmon, Goat Cheese, Leeks and Zucchini
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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Pan-Seared Marinated Halibut Fillets
This great 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 sea bass, to name a few.
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Squid with Thai Basil
This is a great way to enjoy fresh squid. The lime and basil are bright and fresh, the chilis give spice and the fish sauce depth. There are many recipes out there for this dish, but all are pretty similar to this one found in Delicious Magazine.
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Spicy Calamari With Tomato, Caperberries and Pine Nuts
This is a very simple, light delicious dish from the New York Times.
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Citrus Seared Albacore
A favorite preparation from our founder, Alan Lovewell, simple and oh-so-delicious!
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Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary
This recipe brings together a lot of great local flavors-albacore tuna, rosemary, and tomato, with anchovy and black olives for depth.
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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.
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Albacore Shiso Tacos
This recipe is from Food 52 and we like the brightness of fresh Thai Basil with albacore. From their website, "Author Notes: These are inspired by Thai and Mexican cuisines, and make a delicious, quick dinner. The albacore filling is loaded with herbs, lime and green onion and cooks up super-quick in the skillet. Since I used a non-sashimi grade fresh tuna, fully cooking the meat was best, and the quick cooking method retains the tuna's tender, fresh flavor. We filled fresh, steamed corn tortillas with the albacore, topped them with a good, store-bought spicy pepper sauce and a generous squeeze of lime, and had the first of what will be many visits to our homemade taco-shop treat. I cannot wait to make this again. It is SO good."
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Albacore Poke
While poke is traditionally made with ahi tuna, it's also fabulous with albacore. This is a smaller tuna and has softer flesh and can be more sinewy than ahi, so just cut the pieces smaller. This is particularly great for dinner on a hot summer night or an appetizer when friends visit. Serve with sweet potato or plantains chips.
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Linguine with Manila Clams and Red Sauce
This recipe's secret "wow" element is anchovies, so we are partial to this. You can use our Monterey Bay anchovy boquerones, if available, or anchovies in a tin from your local store.
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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 on our webstore when we can. You can make your own or use dry pasta, too. Whatever way works best for you, it will turn out delicious. Enjoy!
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Clams with Lime-Butter Sauce
This recipe is from Food 52, adapted from the Slanted Door. Author Notes: Very lightly adapted from Charles Phan's The Slanted Door Cookbook. Key changes: for the heat-phobic child, I have left out the Thai chiles that Phan calls for. (If you have a pro-chile children, halve four Thai chiles and add them when the clams go in.) And although Phan calls for clams alone, I think this is every bit as good with mussels, which kids may favor (clams being tougher to chew). Also, while rice wine and Thai basil are obviously more Slanted Door in spirit, I have also made this with white wine and Italian basil. Reader, we ate it. (less) —Nicholas Day
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Smoky Clams for Two
This recipe comes from the website Food52. They wrote, "This recipe is a great use of one of my favorite ingredients, smoked paprika—plus, my husband loves it. It's so simple and easy, and delicious when served with some crusty, warm bread and a salad."
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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 handy to make it. For the stock, I boiled the shells of Ridgeback prawns for 15 minutes with herbs, salt, pepper, and chili spices. I added a bit of white miso to the broth for the ramen and just a touch of soy sauce since the smoked black cod is so savory and salty.
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Abalone Po'Boy
These are inspired by New Orleans style sandwiches of fried seafood, lots of slaw and dressings 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 2-3 people.
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Oysters in crispy tempura batter with apricot purée
This recipe was taken from the website "Great British Chefs" and here's what they wrote: "Chris Horridge provides a novel way of preparing oysters in this seafood dish. Fresh oysters are encased in a crispy tempura batter, sweetened with apricots and served on a bed of rock salt - simple, but endlessly impressive. This is a wonderful oysters recipe to try at home that requires surprisingly little effort and is perfect for a romantic evening or a dinner party with friends."
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Roasted Oyster Decadence
This recipe is from Sunset Magazine. It's a little more work that just cracking them open, but baked with crispy bacon, gruyère cheese, and white wine, it's worth the effort.
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Black Cod Al Pastor Tacos
This recipe is by chef Gabriela Camara from Mexico City, who made her mark on the food world with her restaurant Contramar. She who recently opened a wonderful restaurant in San Francisco, Cala. In fact, Diana Kennedy, 92 year old, anthropologist and author of regional Mexican Cuisine has been her friend and advisor for years. Camara is using local, seasonal seafood in the San Francisco restaurant and is doing wonderful things with black cod. The recipe is in metrics, so if you need, there's a gram to ounce translator below.
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Mediterranean Grilled Whole Rockfish
The most mislabeled seafood in the United States is Red Snapper. Often, on the West Coast, if you see "Red Snapper" in a fish store or on a menu, it's probably rockfish. This is too bad, as these are really special fish. However, the up side is that you can follow red snapper recipes for rockfish. Here's one from Food & Wine Magazine that's a healthy, simple grilling recipe that's perfect for warm evenings.
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Grilled Lingcod or Halibut with Peach and Pepper Salsa
Lingcod, halibut and stone fruit season dovetail nicely in late spring and early summer. This recipe was originally written for halibut in Cooking Light magazine, but will be delicious with lingcod as well.
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Black Cod With Lime and Coconut
This recipe was in Bon Appétit in May 2006. It's a luscious dish, but quick and easy to prepare.
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Dungeness Crab Salad with Avocado and Cara Cara Oranges
You can't go wrong with fresh crab with citrus and avocado. Grapefruit, tangerines, navel oranges are all wonderful, but right now Cara Cara oranges are in season and they are a hybrid of two different types of navels, but are a tangy, acidic, and less sweet orange that go great with crab.
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Cioppino With Dungeness Crab
This recipe is from Food & Wine Magazine and has been modified for 2-3 servings, depending on your appetite. This one lends itself well to creative interpretation!
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Dungeness Crab With Herbed Avocado Sauce
This recipe appeared in the December 2006 issue of Sunset Magazine. Perfect for an easy but special springtime meal using herbs and avocados that are in 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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Sriracha Ridgeback Shrimp with Cajun Blue-Tinged Wheat
If you can't get to New Orleans to taste the south, then make it at home. Spicy shrimp paired with organic Ethiopian blue-tinged wheat berries from Coke Farms, onion, bell pepper, celery and mushrooms.
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Ridgeback Shrimp Scampi
Fast and easy, mouth-watering scampi!
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Sour Cream and Dill Pickled Herring
Fast, easy and tasty snack made with our RGF Pickled Herring.
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Ridgeback Shrimp with Salted Butter and Apple Brandy
This is a simple way to prepare ridgeback shrimp, and the apple-y essence of the brandy accents the sweetness of these prawns perfectly.
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Short Cut Uni Carbonara
This is a shortened version of my Uni Carbonara recipe using our uni butter.
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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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Smoked “Carmel Canyon” Black Cod Rillettes
Try this easy recipe for your next get together using our award-winning Smoked "Carmel Canyon" Black Cod, crème fraiche, cornichons, green onion, parsley, salt and pepper.
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Stuffed Petrale Sole with Leeks and Mushrooms
Simple and easy baked sole recipe with an elegant presentation. These can be made ahead of time and kept in the refrigerator prior to baking.
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Crispy Dabs w/ Roasted Brussel Sprouts and Coke Farm Polenta
Try this winter recipe to warm up any night.
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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 sauté 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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Oysters with Mignonette Sauce - Also Cucumber Mignonette or Meyer Lemon Mignonette Sauce
Raw oysters with mignonette sauce is a classic, and with good reason. We offer an Asian-themed variation here, along with a Meyer lemon mignonette that is so delicious it can be spooned over cooked seafood as well as oysters. Try them all, with champagne or your favorite white wine or sake, for a special start to any meal. The Meyer lemon variation is especially good with Muscadet wines!
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Herring with Sour Cream Sauce
This Scandinavian-style recipe is rich with vibrant flavors and a little zing of cayenne, if you like. It's very easy to make, yet an extra-special dish to serve.
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Fried Herring Fillets with a Lime Pepper Crust
This delicious preparation works well with an H & G cut also. Use the flour mixture on the outside, but also put some lime juice and cracked peppercorns inside. Fry until golden on each side, and check the flesh inside for doneness before serving.
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Grilled Mustard Herring
This richly tangy, tasty preparation is deeply satisfying. The crispy skin is delicious, and charring from the grill adds an intense flavor accent.
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Miso Marinated Salmon
Many of you fell in love with our recipe for miso sablefish… here’s a recipe for miso salmon that makes our mouths water. Serves 2.
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Smoked El Niño Bonito Salad with Honey Mustard Dressing
Here is a super fast and easy way to enjoy a healthy meal of local 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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Squid Ceviche
Wow!  This dish is served cold and is almost like eating raw seafood. The squid is blanched to eliminate all health risks, but the cooking happens so quickly that it seems raw.  If you like ceviche, you’ll find this to be easy, light, zesty, and refreshing!
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Spicy Calamari with Bacon and Scallions
If bacon makes everything better for you, this may be the dish to try.  This recipe appeared  in the November 2007 issue of Gourmet Magazine, and is shared via epicurious.com.
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Rockfish Chowder
This is a comforting and super healthy fish chowder with a clear broth and lots of flavor. Yum!
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Mushroom Baked Petrale Sole
This recipe (originally shared on food.com) was sent to us by Real Good Fish member Riley H. who writes: “We tried a new recipe for the petrale! It turned out great! Especially with a little jasmine rice and a salad on the side.”
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Prosciutto-Wrapped Lingcod
A great pairing of flavorful seafood and cured meat that takes just minutes to make and will pair with almost any side dish you like.
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Baked or Grilled Black Cod (Sablefish) Teriyaki
A quick, sweet and easy preparation for black cod, and a range of other species. This takes just minutes to make a delicious meal.
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Spicy Grilled Squid (Ojingeo-tonggui)
This recipe is from the blog, Maangchi. They write "This spicy grilled squid is a favorite in Korean bars, and if you’ve ever been to one, you couldn’t have missed it. A huge grilled squid covered in shiny, juicy, spicy sauce in the middle of a table full of drinkers. It’s not a dish you eat alone, you share it with friends, the more the merrier, usually with makgeolli or soju. But it’s not just for bars and booze! If you and your family like squid and spicy food, it makes for a great side dish with rice at dinner. But whether it’s in a bar or at home, it’s best presented to the table still sizzling, and then cutting the rings with scissors just before eating. Watching that performance will stimulate anyone’s appetite!"
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Grilled White Seabass with Cajun Sweet Potatoes and Garlic Kale
This recipe is from the New Taste Journal. It includes a tasty marinade to use on the fish, which is great by itself, or follow the included links for the suggested side dishes - cajun sweet potatoes and garlic kale.  Serves 4.
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Dukkah-Dusted Big Sur 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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Sautéed Sand Dabs with White Wine
Sand dabs are a local delicacy that can be quickly cooked and made into a delicious meal with a very simple white wine sauce.
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Seared Salmon with Shallot and Green Onion Relish
This simple, quick relish provides a delicious accent to the flavor of salmon.
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Grilled or Broiled Oysters with Sriracha Lime Butter
This recipe is from Food52. Have you tried grilled or broiled oysters? It's so easy, and the quick blast of heat concentrates the oysters' brine and browns their tips without drying them out. In this recipe you blend butter with Sriracha, shallots, lime juice and cilantro, and as the oysters cook -- we broiled them -- the flavorful butter melts and poaches the plump little bivalves.
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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.
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Dijon Marinated Grenadier Fillets
This has a subtle flavor & it's flaky & delicious. Bake it in the oven & enjoy served with mashed potato & steamed veggies. Or you can serve the fillets grilled if you prefer.
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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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Herb-Crusted Lingcod Fillets
A classic preparation for many species of seafood, this is always a reliable way to prepare your meal and is always a hit with Lingcod as the feature.
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Seared Ahi Tacos with Mango Avocado Salsa
Fresh Tuna, Fresh Mango, Fresh Avocado... Need we say anymore? This recipe makes for some delicious tacos, or just a fantastic salsa to use as a dip or dressing on anything.
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Black Cod (Sablefish) Tacos with Black Bean & Mango Salsa
Fish tacos are always good. Getting creative with the toppings and flavors you add to them is always fun and this recipe for black bean mango salsa is a great new approach to fish tacos!
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BAKED STUFFED SQUID
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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
Sand Dabs with Capers & Butter is a classic preparation that has been around for years. But like all good things, it loses none of its appeal with time -- if anything, it keeps getting better. And the caper-butter pan sauce is delightful on any simply-prepared fish.
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Fried Calamari Rings
Crispy, tender, mouthwatering calamari. This is a classic preparation for calamari. Experiment with your favorite aioli or other dipping sauce and enjoy!
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Albacore Tuna, Cucumber, and Potato Kebabs
These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.
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Baked Lingcod with Lemon-Garlic Butter Sauce
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Dulse Seaweed Salad
Seaweed comes in many forms, and is used extensively in Japanese cuisine. Makes a fine vegetarian meal, 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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Grilled Lemon Pepper Halibut and Squash Foil Packets
Using a foil packet to cook fresh seafood helps lock in the flavors and creates moist, delicious dishes.
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Grilled Salmon with Tomato Peach Salsa
You know it's summer time when salmon and stone fruit are locally available. In this fresh dish, salmon and peaches come together to make a great tasting, light and healthy meal. From the ocean to your grill and onto your dinner plate this is a great fresh meal.
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One-Dish Rockfish
Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
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Lime and Tarragon Aioli with Panko-Crusted Fish Sticks
The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious meal and is a change from the traditional tartar sauce. This is great finger food and takes no time at all to prepare. I like to use a garlic infused olive oil in the aioli.
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Crispy Salmon with Thyme Butter and Roasted Fennel Salad
Our chef and fisherman, Kevin Butler, created this recipe. He cautions that if you want to keep your fish skin crispy, don't put the sauce over it. Other than that, enjoy this delicious seasonal recipe.
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Roasted Halibut With Lemons, Olives and Rosemary
This dish, inspired by one from Southern Italy, feeds a crowd. The halibut is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted.
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Yellowtail Ceviche
Summer is a great time for light, citrusy ceviche. Our member Monica Jain just wrote to tell us that she made yellowtail ceviche with this recipe adapted from Jose Mendin, PB Steak, Miami. Rumor has it that it's fabulous.
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Fresh Yellowtail Fillet with Lime and Ginger
This recipe is from Recipe courtesy of John McLaughlin, owner of At Last Cafe in Long Beach, CA.via the Food Network. It brings together lots of bright flavors, like citrus, ginger and tomato to make this wonderful fish shine. And if you don't have yes, a Meyer lemon works.
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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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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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Oysters with Chorizo Sauce
A great dish featuring Oysters grilled with a chorizo & butter topping. You must try this one.
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Hog Island BBQ Oysters
This is a classic Tomales Bay oyster recipe.
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Steamed Oysters with Chile, Ginger, and Cilantro
A fast, delicious way to prepare oysters on the half shell with a great flavor that all are sure to like.
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Broiled Fish Tacos With Mexican Slaw
Rockfish, and many other kinds of fillet, is great broiled and added to fresh homemade tacos. This recipe is incredibly versatile, so feel free to get creative. We have it here with a Mexican slaw to top them.
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Ridgeback Prawn and Champagne Mango Ceviche
Quick, refreshing and delicious!
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Sesame Crusted Yellowfin (or Yellowtail)
A fresh and easy way to prepare delicious Yellowfin in 30 minutes
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Parmesan-Crumbed Baked Grenadier
Stuck for a healthy dinner idea? This parmesan-crumbed baked fish will make weeknight dinners a breeze. From: taste.com.au
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Salt & Pepper Ridgeback Shrimp
Crunchy shrimp (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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Broiled Yellowtail with Shishito Peppers and Miso Broth
This fish is in a fragrant homemade miso broth. It's textured and layered with mixed long grain brown rice, collard greens and shishito peppers
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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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Capellini with Shrimp 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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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 Braised, Sliced 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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Moroccan Fish Tagine with Tomatoes, Olives and Preserved Lemons
This is a tangy, complex sauce that goes really well with Petrale sole, rockfish, halibut and seabass.
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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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Baked California White Seabass with Minted Zucchini, Corn, and Tomatoes
As a thick fillet of fish, white sea bass is perfect for baking and then topping with hearty vegetables.
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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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Marinated Calamari
A recipe from The New York Times Created by Molly O'Neill Serves 4
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Dungeness Crab with Wine and Butter
A simple and fun recipe for your share of Dungeness crab. Have fun cracking the legs open with a hammer and sauté in a deliciously simple mix of butter, wine and garlic.
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Dungeness Crab Fresh Spring Roll
Member Rebecca Elam submitted this beautiful and fresh recipe for her dungeness crab. A fun, hands-on delicious meal for your family or gathering with friends.
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Grenadier Piccata with Zucchini Noodles
A simple and delicious interpretation of a classic recipe. Created and submitted by long time member, Rebecca (Hiatt) Elam.
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Grilled Halibut with Creamy Guacamole Sauce
This is a great way to serve grilled halibut, topped with a delicious avocado sauce. Please note that this recipe was designed with thicker Pacific halibut steaks in mind. For your California halibut fillets, you may need less time on the grill. Be sure to remove the fish when the inside is still medium-rare so that you don't overcook it. This recipe was in the October 1992 issue of Gourmet Magazine. Serves 2. Photo is from RGF member Haven Brearton.
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Broiled Oysters with 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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