Dock to Dish – A Seafood Blog

Any moist, white fish may be used for this recipe, i.e. snapper, black cod, rockfish, seabass, etc. Sauce is enough for 4 servings of fish.

Seasoned grouper, seared medium-rare and served atop four-pepper slaw. Serves 4. Recipe courtesy Scott Leysath aka The Sporting Chef. Ingredients: 4 6-ounce grouper fillets 1/2

Cooking salmon on a cedar plank is a simple way to infuse it with aromatics. Most often the cedar provides a slightly smoky finish. In

An exotic-sounding salmon dish that’s actually a cinch to make! Recipe courtesy Chef Logan Mitchell of Cellar Door in San Diego. Serves 4. Ingredients: 4

A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley. Find her at ChefJennCooks.com Ingredients: 7 tbsp white balsamic vinegar 1

Rich and creamy, with chunks of lobster and two types of cheese, this dish is not likely to disappoint! Recipe and photo source: Annie’s Eats, slightly

This easy recipe not only brings together a taste of the islands with macadamia nuts, sweet onion and garlic chili paste, it uses many ingredients

A super simple, classic crab cake recipe featuring our local Baja Rock Crab meat. Recipe and photo courtesy Ken “Man with a Pan” Gardon for

Sweet scallops, sun-dried tomatoes, and crunchy pine nuts offer an incredible blend of textures and flavors. If using bay rather than sea scallops, keep them