Salmon and grapefruit and basil are all in season, have some fun with it!

You can put your fancy pants on and go crazy with the fish but honestly, with fish this pure and delicious you can afford to keep it really simple. This is a small step above spearing your trout and roasting it on an open fire (also delicious), and I think you’ll love it.

What about the shells? Embrace the mess! Use your hands.

This recipe is super easy and fun to assemble and serve. Wrap up those parcels of monkeyface goodness and enjoy the flavors of the season!

At once hearty and delectible, this Spring-y pasta is a trout treat!

This fabulous(ly easy) appetizer pairs perfectly with a cold martini, or, if you’re in California, a glass of chilled white wine. Feel free to swap out the chives for dill if you like, there are many variations on this delicious pate. Enjoy with friends or keep it all to yourself and call it lunch!

Needless to say, this fish is a favorite in our house. You can cook it solo, or combine it with the coonstripe shrimp or other shellfish into one savory gumbo.

This mellow, buttery fish fillet is a real treat. It’s fatty and delicious. That sounds redundant but there it is.

My favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!

This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.