Recipes

Crispy beer-battered fish tucked into corn tortillas and topped with tangy red cabbage slaw and a smoky chipotle sauce. The real Baja deal — best made with fresh-caught rockfish or lingcod.

Crispy beer-battered sculpin in warm corn tortillas with shredded cabbage, avocado crema, and pickled jalapeños. One of the best ways to cook fresh-caught scorpionfish.

Fresh sculpin cured in citrus with red onion, serrano, cilantro, and cucumber. Simple and clean — let the fish speak for itself.

A hearty New England-style chowder with flaky rockfish, Yukon Gold potatoes, thick-cut bacon, and fresh thyme. Perfect for a cool evening after a long day on the water.

Pan-seared rockfish fillets in a bright lemon-caper butter sauce with fresh parsley. Ready in under 25 minutes and tastes restaurant quality.

Thinly sliced halibut in a spicy green aguachile sauce made with cucumber, lime, serrano, and cilantro. A Sinaloa classic.

The French classic — halibut lightly dredged in flour, pan-fried in clarified butter until golden, finished with brown butter, lemon, and parsley. Simple perfection.

Sashimi-style yellowtail with yuzu kosho, micro cilantro, jalapeño, and a drizzle of good olive oil. Only make this with sushi-grade same-day catch.

The collar is the most flavorful cut of yellowtail. Marinated in soy, sake, and mirin, then grilled until the skin is blistered and the meat is just cooked through.

Albacore loin lightly seared on the outside, raw in the center, sliced thin and served with ponzu, grated daikon, and scallion. A classic Japanese treatment for fresh albacore.

Cubed bluefin tossed in soy, sesame oil, and ginger served over sushi rice with avocado, cucumber, edamame, and furikake. Best with belly or loin.

Classic British-style fish and chips using lingcod — thick fillets in a crispy beer batter served with hand-cut fries, malt vinegar, and house tartar sauce.

Whole seabass stuffed with lemon, garlic, and fresh herbs, roasted in a hot oven until the skin crisps and the flesh flakes clean from the bone. A showstopper.

Barracuda is one of SoCal's most underrated table fish when handled right — bleed immediately after catch and cook simply over high heat. Finished with compound herb butter, it's surprisingly delicious.

Don't let the ugly exterior fool you — cabezon has some of the best-tasting flesh of any SoCal rockfish relative. Firm, white, and sweet. Pan-seared with brown butter and finished with lemon and capers.

King salmon grilled on a soaked cedar plank with a honey-soy glaze. The plank imparts subtle smokiness while keeping the fish incredibly moist. One of the best ways to cook a fresh king.

California spiny lobster split live and grilled over high heat, basted with garlic-herb butter. Premium catch, premium treatment — keep it simple and let the lobster shine.

Whole or butterflied barred surfperch fried in a seasoned cornmeal crust until crispy. A classic California beach catch — quick to clean, delicious to eat, perfect on a paper plate at the shore.

Dorado (mahi-mahi) is one of the best-eating offshore fish — firm, slightly sweet, and takes to high heat beautifully. Grilled over fire and hit with bright Argentinian chimichurri, it's hard to beat.

Yellowfin tuna steak coated in black and white sesame seeds, seared hard on the outside and left rare in the center. Sliced and served with a ginger-soy dipping sauce — one of the fastest and most impressive things you can do with a fresh tuna.

Bonito is an oily, flavorful fish that shines in escabeche — a Spanish technique of searing fish then marinating it in warm spiced vinegar. The acid cuts through the richness perfectly. Serve at room temperature or cold the next day.

California sheephead is one of the most underappreciated table fish in SoCal — firm, white flesh similar to a snapper. Grilled simply with olive oil, garlic, and fresh herbs, it's outstanding.