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!