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.
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I usually start with about 4oz rock fish per person plus 2 mussels, 2 clams, 2 shrimp. If you have a chunk of Dungeness crab or scallops, add. This is the best way to use rock fish, in my opinion.
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This salmon crudo is a simple yet magnificent raw fish dish marinated in olive oil and citrus juice. It's a refreshing and light appetizer perfect for those warm evenings.
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Pour yourself something to drink and put on some good tunes…
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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)
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Thanks to CSF member Bea Johnson for this easy recipe, which you can also find in her book Zero Waste Home. We love these preserved anchovies in our salads or on our pizzas!
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This sauce!! Use it on any fish, as a dip, on bread, anything. Super versatile and delicious. Pictured here on halibut with lentils and green salad.
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From CSF member Gwendelyn Enderoglu: “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.”
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These fish cakes are another fun and easy way to enjoy fresh rockfish. Perfect with a crisp glass of white wine or a nice cold beer, whip these bad boys up and drizzle on some sauce for a celebration of our local bounty (and the end of the work day!)
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Does this qualify as a "recipe"? I don't know, but it's one of our favorite ways to enjoy anchovies, so here goes!
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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!
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Turn it into sashimi and eat all of it raw!
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Vacation in a bowl! Enjoy.
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Fisherman, friend and chef Hank Shaw knows just what to do with delicious, fresh tuna. Thanks, Hank!
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Pour yourself a frosty beverage, place a fish on a chip or cracker, and enjoy! Cheers!
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These freaky-looking, toothsome fish are quite a site, and they make a delicious mouthful too. The female lingcod is especially sassy and independent. Around December, after setting up house and laying her eggs, she takes off to Mexico to sip margaritas and let the Mister look after the nest for two months until the eggs hatch. Enjoy the fresh flavor of this wild fish!
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These are so tasty they've been featured in the New York Times! (that's us!)
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Treat your beautiful halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate!
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