Local eggs and locally baked bread make a big difference in this open-faced sandwich.
Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.
This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer
Here's a set of guidelines for composing savory toasts with custom toppings — plus a recipe for Tomato-Peach Topping
Whether it's conch or whelk, it's delicious deep-fried.
Slice what you catch, chop what you have, squeeze lime on it, and eat.
A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.
Paper-salting is a technique that involves laying paper (typically handmade) between a filet and layers of salt.
Poké, a Hawaiian snack, is essentially a jazzed up fish tartar.
This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.