Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Cook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In

A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!

From bon appetit: “We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.”

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.

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.

In an effort to recreate the grilled squid from Café Ba-Ba-Reeba, the Chicago Tapas Restaurant, I adapted this recipe from Epicurious and made it with my San Francisco middle-schoolers, and they LOVED it. They are asking me to get squid from Sea Forager *whenever* it is available.

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.

Check out this beautiful CSF member recipe for one of our favorite local fish…

Pour yourself something to drink and put on some good tunes…

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)

Fresh calamari! What a treat. Just prep and fry as our CSF member Michael Gross did here. But first you have to clean it!

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!

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.

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.”

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

CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!

Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!

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!)

Does this qualify as a "recipe"? I don't know, but it's one of our favorite ways to enjoy anchovies, so here goes!